This homemade mushroom soup recipe is not dunked with loads of heavy cream and uses a combination of wheat flour and milk to get a simple thick texture without loading you with tons of fat and calories. If you are a mushroom lover, you will not miss the real mushroom flavor of this soup. I have a theory that cream in soup dominates the flavor of it and the humble flavorless mushroom is even more over-powered. The cream makes the soup very heavy and difficult to digest. To have a light yet hearty soup, this recipe works great as it involves grinding a portion of sauteed mushrooms and throwing it back in the soup with regular milk. Made from fresh ingredients, this healthy mushroom soup without cream tastes amazing and would be a great hit in your family. Team this homemade soup with garlic bread for a quick meal! You may also like these Mushroom Recipes from my blog-
Low Calorie Mushroom Masala Mushroom Matar Mushroom and Spinach Soup-Vegan
Find more healthy veg soup recipes without cream (from scratch) from my blog here- Lemon Coriander Soup, Roasted Tomato Garlic Soup, Easy Thai Vegetable Soup With Coconut Milk, Vegan Broccoli and Almond Soup, Vegan Minestrone Soup, Tomato Potato Soup, and Low Calorie Veg Soups
Why Would You Love This Recipe?
Fresh and Simple Ingredients. Rich in flavors of White button fresh mushrooms, onion, fresh garlic, and coriander leaves. Can be Made in Advance. Total Comforting Soup. Easy Dinner for cold nights. Low Calorie Veg Soup with just 93 calories! Vegan and gluten-free options available. Kids Friendly The Best Easy Healthy Mushroom Soup Ever!
Ingredients
Mushroom- This recipe uses fresh white button mushrooms. You may use portobello or shiitake or cremini mushrooms as well. I always wash the veggies I use. I have heard about wiping mushrooms with damp cloths as they absorb moisture from water while washing. In India, we never use any vegetables without washing them. I had absolutely no problem cooking washed mushrooms. For vitamin D absorption, I show them in the sun for some time as well. Wheat Flour- The addition of the wheat grain coats the mushrooms and helps create a naturally thick soup. You may use All Purpose Flour as well. If you are using full-fat milk, you may avoid any flour, especially if you are looking for a gluten-free soup. Garlic- Freshly cooked garlic adds a perfect aroma to this soup. You may use garlic powder as well. Onion- Freshly chopped onion adds a mild sweetness to this soup and creates a humble balance of flavors. Milk- Low-fat milk is used to make a creamy soup. You may use vegan milk to make this soup vegan. If you are not worried about the calories or the heaviness, feel free to use full-fat milk. Olive Oil-Though I love making soups in ghee, this time I tried olive oil. Olive oil adds herb-like flavor to this soup and helped me create a light soup. Salt & Black pepper- The salt and black pepper are a must for any soup. If it’s freshly ground pepper, that’s even better. Black pepper adds much-needed earthy and hot flavor and brings taste to another level. Coriander Leaves (Cilantro) - Freshly chopped coriander leaves add vibrant color. You may use fresh parsley, thyme, or dried Italian seasonings too.
Variations
Vegan Mushroom Soup- Feel free to use dairy-free milk like coconut milk or almond milk in this recipe to make this soup vegan. You may also use vegan curd. Mushroom Barley Soup- If you wish to make more healthy mushroom soup, add a portion of pearl barley. But then cooking time would increase by approx 20 min. Mushroom Vegetable Soup- Add chopped carrots, zucchini, lentils, or green beans to make vegetable mushroom soup. Add Vegetable Stock- Feel free to skip milk and swap it with vegetable broth. But then the soup won’t be of thick creamy texture.
How To Make Healthy Mushroom Soup
Step 1 Gather, Wash and Chop
Gather all the veggies and wash them. Those who don’t wish to wash mushrooms may feel free to wipe them with a damp cloth. Chop the onion and garlic in small chunks. Thin slice the mushrooms.
Step 2 Saute The Mushrooms
In a heavy bottomed pan, add olive oil. Saute onions and garlic. Once onions are transparent, add mushrooms. Throw in some wheat flour. Mushrooms tend to leave water and shrink in few min. Mine took 2-3 min. This may vary depending upon the type of mushroom. Keep stirring and gradually add milk. Make a smooth paste. Add salt and pepper for quick cooking, though you may add at last as well.
Step 3 Blend Some Mushrooms
Pick a few chunks of mushroom and let them cool off. Blend them to make a smooth paste.
Step 4 Add the blended paste
Put the mushroom paste back to the chunky soup. Let the paste cook for about 3-4 min. You may add water to adjust the consistency.
Step 5 Serve it
The creamy mushroom soup without cream is ready! Top it with fresh coriander leaves and serve with your choice of bread.
Expert Tips
The portion of sauteed mushrooms can be taken out and blended to make a thick paste. Make sure to cool off the hot mushrooms. While adding wheat flour, make sure to mix well or the soup may turn out lumpy. The key is to add wheat flour immediately add milk and keep stirring on low flame. Room temperature milk works best. If you are using vegan milk like coconut or soy, the consistency of soup may thicken up. You may add water or use less of the vegan milk. If you like a clear soup, you may grind all the mushroom pieces. I picked a few as my family loves chunky soups.
Storage Suggestions
I don’t recommend freezing it. The leftover soup can be stored in the refrigerator for about 3 days. Keep them in a dry container with a lid. Make sure to let the soup attain room temperature before storing it. The reheating of soup can be done in a pan on the stovetop or in the oven for 10 min.
What to Team This Mushroom Soup With?
Brown Rice Pulao Jeera Rice Cilantro Lime Brown Rice Rice Paper Dumplings in Air Fryer Air Fryer Eggplant Fritters Air Fryer Paneer Tikka Wheat Focaccia Bread Creamy Vegan Spinach Pasta
Stories From Kitchen
I had always loved Mushrooms since childhood. When I got married, no one in the family liked them. I also stopped eating them for quite some time. It’s recently that I picked them from the local vendor and started creating new recipes with it. Now everyone at home seemed to love it. You May also like: More Low Calorie Veg Soups
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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