How to Make Creamy Mushroom Soup (WITHOUT Heavy Cream)

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Sauté about a quarter of the mushrooms in a pan until softened and browned, about 8 minutes, then remove to a plate for garnish.

In the same pan, add 2 tablespoons of butter and a little olive oil, then add the rest of the mushrooms.

Add 1 diced yellow onion, 1 teaspoon of salt, dried thyme, and 0.5 teaspoon of black pepper to the mushrooms.

Cook for about 8 to 10 minutes, stirring periodically, until the mushrooms are dark brown and the onions are softened.

Add minced garlic to the mushrooms, waiting until now to avoid burning it.

Sprinkle white whole wheat flour over the mushrooms and cook until it smells nutty and the white bits disappear.

Deglaze the pan with about 3/4 cup of dry white wine, scraping up any stuck bits, and let it cook down for about a minute.

Gradually add about 3 cups of vegetable broth or chicken broth to the mixture, stirring to avoid lumps.

Add 1 can of evaporated milk to the soup and bring it to a simmer, letting it reduce for about 10 minutes.

Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender, being careful not to overfill.

Stir in full-fat Greek yogurt, balsamic vinegar, and soy sauce to finish the soup.

Serve topped with the sautéed mushrooms and a sprinkle of fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens