How To Make Homemade Mushroom Soup Without Cream l Best Mushroom Soup For Weight Loss At Home

Boil 2 cups of water and remove from heat.

Hydrate 40 grams of dried porcini mushrooms in the hot water for flavor.

Set aside the hydrated porcini mushrooms and their stock.

Prepare 900 grams of mixed mushrooms by slicing portobello mushrooms and cutting button mushrooms thinly.

Heat a medium-sized pot over medium heat and add 2 tablespoons of olive oil and the sliced mushrooms.

Season with freshly ground black pepper and salt, then mix well.

Cook the mushrooms until they shrink and release moisture, then optionally deglaze with half a glass of white wine.

Remove the pot from heat once the wine has reduced by half.

Chop garlic and onions, then slice leeks and potatoes into small cubes.

In a large pot, melt 2-3 tablespoons of butter over medium heat.

Add garlic, leeks, onions, and potatoes to the melted butter, seasoning with black pepper and salt.

Caramelize the vegetables for 10 minutes, stirring occasionally until they develop a brown color.

Add the hydrated porcini mushrooms and their stock, along with 6 cups of chicken or vegetable stock.

Add a few sprigs of thyme, rubbing them to release oils before adding them to the pot.

Add half to three-quarters of the cooked mushrooms to the pot and set the rest aside.

Bring the soup to a simmer, partially covering the pot to allow steam to escape, and simmer for 30 minutes.

After 30 minutes, remove the thyme twigs from the soup.

Blend the soup until thick and creamy, using a stick blender or regular blender in batches.

Stir in the reserved chunky mushrooms into the blended soup.

Serve the soup hot, topped with parmesan cheese, finely chopped parsley, and truffle oil or extra virgin olive oil.

Equipment Needed

Dietary

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