Print: Mushroom Soup Without Cream

This mushroom soup without cream is a delicious broth-based soup that can be modified to your taste. It's close to a mushroom soup that I had at a great deli in Florida — I've been trying to duplicate it ever since. I finally found a basic recipe that I could modify; this is the result. Great with a salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: shitake, baby portobellos, and white button mushrooms.

Prep

22 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks , Optional
0.5 cups sliced celery
2 pounds sliced fresh brown or white mushrooms
1 teaspoon fresh thyme leaves
6 cups chicken stock
salt and pepper to taste
0.5 cups chopped green onion

Instructions

1 Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.
2 Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
3 Ladle into bowls; serve with green onions sprinkled on top.

Nutrition per serving

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