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Mushroom Soup Without Cream

“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 and White/Button Mushrooms.”

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Reviewed: Apr. 24, 2012

I doubled everything in this recipe except the mushrooms, i used only the two pounds I had, sliced thinly. I used 8 cups of chicken broth and 4 cups beef broth and I added 4 cloves of fresh garlic minced up. I did not add the green onions at the end. This recipe had a wonderful taste to it! Even my 18mth old loved it! For those like my hubby who can't fathom a meal without meat, I took some leftover pork chops, sliced the meat into thin strips, fried it with onions and served it over the soup. Will definitely make this again! Thanks for sharing!!

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Proud Canadian Mom

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Mar. 22, 2012

A very good recipe to get your mushroom cravings taken care of! Simple prep and ready in no time!

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scottsege

Reviewed: Feb. 21, 2012

As suggested by other reviewers, I added the garlic and Worcestershire sauce. I used a combo of portabella and shiitake mushrooms. I made this twice in one week. I had orzo in the pantry so that's what I used. Great soup and I love that it doesn't have cream.

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BONGO1578

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

Woww! This soup is so good.... My son, husband and myself really likes it. I omitted celery and leeks because I don't have any at home. But the soup still taste fantastic. Thanks for sharing this recipe. I definately will make this soup again and again.

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yuki9622002

Reviewed: Oct. 20, 2011

My husband and I liked this. Just out of curiosity, I cooked and added a mixture of Minnesota wild rice and brown rice ; then, I blended some of the soup. It added a nice creamy earthy touch. I used crimini and shiitake mushrooms. Loved the leeks. Made my own chicken stock. I will definitely try this again. Makes a great hearty soup for cold nights in Minnesota.

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Lynn

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Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Reviewed: Oct. 2, 2011

This is excellent soup recipe to begin with, but adding in the fact that this is also a great Paleo and Primal, gluten- and grain-free alternative to the cream and barley based ones. Since I didn't have any leeks on hand and had a bunch of celery to use up, I instead modified this using the following: 2cups of carrots, onion and celery, 2 cans of sliced mushrooms, 1 quart veggie stock and 1 quart chicken stock, 1tsp dried thyme, and garlic salt to taste. This turned out wonderful and filling and am very happy to come across this recipe.

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defunct999

Reviewed: Sep. 28, 2011

So delicious! I did try to puree and it was a little runny. Maybe less stock like 4 cups? Will be attempting next time...

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jkashiny

Reviewed: Mar. 23, 2011

Very delicious! Admittedly, i changed a lot of things due to forgetful shopping and our tastes, but the flavor started with the recipe. I didn't have leeks so i doubled up on green onions, and I didn't have celery either (!) but it was still good. I used half white button mushrooms and half brown pearl mushrooms. I also added about 3/4 cup _cooked_ black'n'brown rice to the soup as it cooked, which added a nice texture and nuttiness. After cooking the soup, i quickly browned some chicken breasts and then added soup to the skillet to cook them the rest of the way. then, let it all mellow in the fridge. the next day, i tasted and it was missing something. added a splash of red wine to the soup and chicken breasts in a skillet and re-heated for dinner--yum! rich and delicious without any added oil, fat, or cream!

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MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Reviewed: Feb. 28, 2011

I've made this soup twice now. The first time with chicken stock and the second with vegetable broth. It was best with the chicken stock, but both were a little bland ... asking for more salt than I was comfortable using. It was good, but I'm still looking for a better broth-based mushroom soup.

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Love2Cook

Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Jan. 12, 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.

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