Mushroom Soup Recipe Without Cream {Healthy & Vegetarian}
This creamy and thick Mushroom Soup made without cream is full of rich flavors of button mushrooms, onion and garlic! Simmered slowly in veg roux, this chunky healthy version of the veg mushroom soup is filling and every bite of it is super indulging!
Equipment
- 1 heavy bottomed pan/ wok
- 1 Blender
Ingredients
- 2 cups mushroom
- 1 tablespoon olive oil may use any other oil/ ghee
- 1.5 tablespoon black pepper may adjust the heat
- 2 cloves garlic
- 1 medium onion
- 1 tablespoon wheat flour
- 1 cup milk may use dairy free. adjust the consistency
- salt as per taste
- 1 cup water adjust as per the consistency desired
- 1-2 twig Coriander leaves for garnishing can use parsley or thyme.
Instructions
- Gather all the veggies and wash them. Those who don't wish to wash mushrooms may feel free to wipe them with a damp cloth. Chop the onion and garlic in small chunks. Thin slice the mushrooms.
- In a heavy bottomed pan, add olive oil. Saute onions and garlic. Once onions are transparent, add mushrooms. Throw in some wheat flour. Mushrooms tend to leave water and shrink in few min. Mine took 2-3 min. This may vary depending upon the type of mushroom. Add salt and pepper for quick cooking, though you may add later as well.Keep stirring and gradually add milk. Make a smooth paste
- Pick a few chunks of mushroom and let them cool off. Blend them to make a smooth paste.
- Put the mushroom paste back to the chunky soup.
- Let the paste cook for about 3-4 min. You may add water to adjust the consistency.
- The creamy mushroom soup without cream is ready! Top it with fresh coriander leaves and serve with your choice of bread.
Notes
- The portion of sauteed mushrooms can be taken out and blended to make a thick paste. Make sure to cool off the hot mushrooms.
- While adding wheat flour, make sure to mix well or the soup may turn out lumpy. The key is to add wheat flour and immediately add milk and keep stirring on low flame.
- Room temperature milk works best.
- If you are using vegan milk-coconut or soy, the consistency of soup may thickened up. You may add water or use less of the vegan milk.
- If you like a clear soup, you may grind all the mushroom pieces. I picked a few as my family loves chunky soups.
| Nutrition Facts | |
|---|---|
| Serving size: bowls | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 93 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 5mg | 2% |
| Sodium 32mg | 1% |
| Total Carbohydrate 9.7g | 4% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 4.6g | |
| Protein 4g | |
| Vitamin D 126mcg | 632% |
| Calcium 85mg | 7% |
| Iron 1mg | 8% |
| Potassium 211mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |