Easy Vegetarian Mushroom Soup Without Cream or Milk Recipe

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth is fresher, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive and widely available.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Add vegetable stock to a small saucepan and bring it to a gentle simmer.

Remove the pot from the heat and add dried porcini mushrooms; cover the pot and let them soften for at least 15 minutes.

Thinly slice fresh mushrooms (cremini or a mixture of available mushrooms).

Slice a shallot without finely dicing it, as everything will be pureed later.

Mince a few cloves of garlic, using a garlic press if preferred.

Tie together a few sprigs of thyme with butcher's twine for easy removal later.

In a large saucepan or Dutch oven, add olive oil and set it over medium heat until shimmering.

Add fresh mushrooms to the pot and cook, stirring frequently, for about 10-15 minutes until they release moisture, shrink in size, and start to brown.

Once mushrooms are golden brown, add shallots and a few generous pinches of salt; cook until shallots are very soft and fragrant, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Add the thyme bundle and cook for another 30 seconds to release the oils from the leaves.

Sprinkle flour over the mushrooms and stir to combine; cook for a few minutes to eliminate the raw flour taste.

Deglaze the pan with dry white wine, scraping up any brown bits until the wine has mostly evaporated and the alcohol smell has cooked off.

Pour in the soaked porcini mushrooms along with their soaking liquid and additional vegetable stock; bring to a simmer and season generously with salt and pepper.

Let the soup simmer for about 15 minutes to soften everything and allow the thyme to infuse its flavor.

Once thyme leaves start falling off the bouquet, turn off the heat and remove the thyme.

Transfer the soup to a blender in batches and blend on high until completely pureed and creamy, about 2 minutes.

Return the pureed soup to the pot and bring to a simmer again; taste and adjust seasoning with more salt and pepper if needed.

Serve topped with a few sprigs of thyme and a drizzle of olive oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary