READY IN 1 hr

Mushroom Soup Without Cream

Read Reviews (93)

"A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms." — KitKat

Directions

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Footnotes

If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.
For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, I prefer to serve it as is.
Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.

Reviews More Reviews

Most Helpful Positive Review

Apr 27, 2005

One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky.

—STLVICKI

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Most Helpful Critical Review

Dec 04, 2012

This was good, and certainly a healthy dish as written. It would be a good choice for someone wanting to eat lighter fare, and possibly wanting to reduce calorie intake. Essentially, this is a tasty broth with ample mushrooms. In reading the 84 reviews, it seemed to have a high percentage of reviewers deviating from the written recipe which makes one wonder whether to follow along and whether the rating is sound since they didn’t taste the real deal. Prepared the recipe as written, and in retrospect, wish we had adopted some of the changes others had made. We would probably not make this again unless there were dietary reasons to do so.

—ConkyJoe

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114 Ratings

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Jan 13, 2011

This was great! I didn't have any leeks, so I left them out, and the only thing I added that was different was a packet of onion-mushroom soup mix. I may try some white wine next time, but my husband said it was great as is.

—Dee

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Jan 13, 2007

A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that can be changed up tons of different ways to suit your personal preferences. I omitted the carrots and leeks, used about 3 pounds mushrooms (white/crimini/shitake), added garlic to the onion/celery mixture, a couple of sprinkles of beef boullion granules, and a few dashes hot sauce. Thanks for a wonderful recipe!

—KMILLER11

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Aug 17, 2004

This soup is very tasty. I use a vegetable broth or stock. It is the perfect vegetarian soup. I tried it pureed and not. I can't decide which I like better. Last time I made it, I pureed about half then mixed it with the other. Yummy!

—COZMIKCOWGIRL

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Feb 10, 2005

ohmygod...what a great soup. The few changes I made were cabbage instead of leeks( I didn't have any) added a tad of garlic, white button and portabella mushrooms, 2 can's veggie broth and a can of beef gravy instead of the chicken broth. The rest was the same. Other's like it pured, but I prefered it chunky. I will Definately make it again and again.

—LDL463

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Dec 14, 2008

This is a delicious soup. I made it as described with the addition of garlic. When finished I thought that it was really good but needed a little help. I added a bit of beef stock and some red wine. It really perked up! This is a very healthy and satisfying soup. Low in fat and calories. Thanks!

—bobby gregory

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Oct 08, 2007

When followed to the 'T,' the recipe is great for what it offers. It has a great blend of everything - flavor, freshness and uninhibited ingredients. I deviated slightly because I don't like leeks and there was no celery, so I just subbed other vegies. I pureed half the pot for thickness because my fiance won't eat "thin" soup. I liked it with the wild rice and parsley. I might try it with barley next time. Great soup!

—Cat

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Nutrition

Calories
81 kcal
4%

Carbohydrates
9.6 g
3%

Cholesterol
8 mg
3%

Fat
3.8 g
6%

Fiber
2.3 g
9%

Protein
4.6 g
9%

Sodium
561 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushroom Soup Without Cream

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 81
Calories from Fat: 35

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 2g 10 %
Cholesterol 8mg 3 %
Sodium 561mg 22 %
Potassium 496mg 14 %
Total Carbohydrates 9.6g 3 %
Dietary Fiber 2.3g 9 %
Protein 4.6g 9 %
** Sugars 4.3g
Vitamin A 58 %
Vitamin C 12 %
Calcium 4 %
Iron 11 %
** Thiamin 14 %
** Niacin 40 %
** Vitamin B6 12 %
** Magnesium 7 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.