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Vegetarian Mushroom Soup Recipe Without Cream

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American Health Recipes Mushroom Soup Without Cream
American Health Recipes Mushroom Soup Without Cream from americanhealthrecipes.blogspot.com

Description

This vegetarian mushroom soup recipe without cream is a delicious and healthy alternative to traditional cream-based soups. The soup is made with a variety of fresh mushrooms, including button, shiitake, and portobello, which are sautéed with onions and garlic to bring out their rich and earthy flavors. The soup is then simmered with vegetable broth and seasoned with herbs and spices to create a hearty and satisfying meal that is perfect for any time of year.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large soup pot
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic and sauté for 3-5 minutes, until the onion is translucent.
  3. Add the mushrooms and sauté for 5-7 minutes, until the mushrooms have released their liquid and are tender.
  4. Add the vegetable broth, thyme, rosemary, salt, and black pepper to the pot and bring to a boil.
  5. Reduce the heat to low and simmer the soup for 15-20 minutes, until the flavors have melded together and the soup is heated through.
  6. Remove the soup from the heat and use an immersion blender to puree the soup until it is smooth and creamy.
  7. Stir in the chopped parsley and serve hot.

Notes

  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • You can use any type of mushroom that you like in this recipe, but a combination of different types will give the soup a richer flavor.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 100
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 720mg
  • Total carbohydrate: 10g
  • Dietary fiber: 2g
  • Sugars: 4g
  • Protein: 3g

Recipes FAQ

Can I use canned mushrooms instead of fresh mushrooms?

While canned mushrooms can be used in this recipe, fresh mushrooms will give the soup a much richer and more complex flavor.

Can I freeze this soup?

Yes, this soup can be frozen in an airtight container for up to 3 months.

Can I use dried herbs instead of fresh herbs?

Yes, you can use dried herbs instead of fresh herbs, but you will need to use less of them as dried herbs are more potent than fresh herbs.

Recipe Tips

  • Make sure to wash and dry the mushrooms thoroughly before slicing them.
  • Sautéing the onions and garlic before adding the mushrooms will help to develop their flavors.
  • For a creamier soup, you can add a splash of milk or cream at the end of the cooking process.

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