Creamless Creamy Mushroom Soup
Servings: 6 servings
Calories: 85kcal
If you are looking for a healthy creamy mushroom soup recipe, you can stop right now! Here's a great soup recipe for you to try! This homemade soup is tasty and very healthy for you. With a deep earthy mushroom flavor and a creamy texture, this creamless soup makes for a hearty choice on those chilly winter nights.
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Equipment
- Dutch Oven
- Medium sauce pan
- High-spped blender
Ingredients
- 6 cups mushrooms assorted chopped
- 2 cups russet potatoes diced
- 1 cup celery chopped
- 1 cup onion chopped
- 2 garlic cloves
- 6 sprigs fresh thyme
- 1 tbsp fresh rosemary chopped
- 3 leaves fresh sage
- 2 cups vegetable broth
- 1½ cups plant-based milk
- salt and pepper to taste
Instructions
- Heat a medium Dutch oven and add onions and 1 1/2 cups mushrooms (setting 1/2 cup aside). No need for oil, you will dry sauté them.
- Once the mushrooms have cooked for 3-5 minutes, add the celery, potatoes, herbs, and garlic, Sauté for another 5-8 minutes.
- Add vegetable broth and simmer for 10-15 minutes. Allow to cool. Add plant-based milk.
- Meanwhile, in a medium sauce pan dry sauté the minced 1/2 cup of mushrooms set aide.
- Working in batches, blend mixture until smooth. Transfer to a medium sauce pan with sautéed mushrooms. Add enough vegetable broth (2 tablespoons at a time) until you have reach the desired thickness.
Notes
Replace 1/2 plant-based milk with white wine or sherry.
Nutrition
Calories: 85kcal
