Mushroom Soup Without Cream
Mushroom soup with browned cremini mushrooms, garlic, thyme, and bay leaves in a creamy milk-and-flour base. Fresh lemon juice and parsley finish the soup.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion finely diced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 3 garlic cloves minced
- 500 g cremini mushrooms half sliced and half roughly chopped
- 30 g all-purpose flour
- 600 ml low-sodium vegetable broth
- 240 ml whole milk
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley finely chopped
Instructions
- Heat 2 tablespoons extra virgin olive oil in a wide soup pot over medium heat. Add 1 medium yellow onion, finely diced, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook for about 4 minutes, stirring occasionally, until the onion softens.
- Stir in 3 garlic cloves, minced, and cook for 1 minute. Add the prepared 500 g cremini mushrooms and increase the heat to medium-high. Cook for 8–10 minutes, stirring occasionally, until most of the released liquid has evaporated and the mushrooms begin to brown. Reserve 2 tablespoons of the cooked mushrooms for serving.
- Reduce the heat to medium. Stir in the remaining 1 tablespoons extra virgin olive oil and 30 g all-purpose flour. Cook for 1 minute, stirring to coat the mushrooms and distribute the flour.
- Gradually pour in 600 ml low-sodium vegetable broth, stirring and scraping the bottom of the pot to loosen the flour mixture. Bring to a simmer, then reduce the heat to low. Stir in 240 ml whole milk, ½ teaspoon dried thyme, and 2 bay leaves. Simmer gently, uncovered, for about 15 minutes, stirring occasionally, until lightly thickened.
- Turn off the heat and remove the bay leaves. Gradually stir in 1 tablespoon fresh lemon juice, then add 1 tablespoon fresh parsley, finely chopped. Taste and adjust the salt if needed.
- Divide the mushroom soup between four bowls and top with the reserved cooked mushrooms.
Notes
Allow room for browning: A narrow pot traps more mushroom moisture, so the browning stage may take longer than the suggested time.
Keep the milk gentle: Avoid a vigorous boil, particularly after adding the lemon juice, as heat and acidity can cause the milk to separate.
Check the broth seasoning: Salt levels vary between broth brands, including low-sodium versions. Taste the finished soup before adding extra salt.
Nutrition
Calories: 211kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 324mg | Potassium: 723mg | Fiber: 2g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg
