Best 8 Creamless Mushroom Soup Recipes

CREAMLESS MUSHROOM SOUP

Steps:

• Melt butter over medium-high heat in a large soup pot.
• Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
• Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
• Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
• Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
• Adjust seasonings, and serve in bowls with a sprinkle of parsley.

MUSHROOM SOUP WITHOUT CREAM

Steps:

• 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.

CREAM-LESS MUSHROOM SOUP

Steps:

• In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
• Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

Steps:

• In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
• Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
• Add the flour and stir to coat the mushrooms, until combined.
• Add the white wine, stir, and cook until combined, about 1 minute.
• Add the vegetable stock, stir, and simmer for 15 minutes.
• Add the heavy cream and stir to combine.
• Blend soup to your desired consistency with an immersion blender or standing blender.
• Serve hot, garnished with parsley.
• Enjoy!

MUSHROOM SOUP

Steps:

• Method
• In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
• After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
• When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
• Improvisation
• To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
• And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

PURéED MUSHROOM SOUP

Steps:

• Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
• Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
• In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

CREAMY MUSHROOM SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.