Hearty Mushroom Soup Recipe Without Cream

Boasting deep savory flavors and loaded with lots of mushrooms, this fantastic recipe is perfect for anyone who loves the cozy richness and crave a hearty mushroom soup recipe without cream. This recipe is delicious but also incredibly easy to make. Simple and satisfying, it is perfect for busy evenings and cold nights when you need a comforting homemade soup. Whether you’re a mushroom enthusiast or just looking for a soul-warming dish, this soup ticks all the boxes. With its earthy aroma and wholesome ingredients, it’s sure to become a favorite in your kitchen. Enjoy a bowlful of warmth and goodness with every spoonful! 

Mushroom lovers will especially appreciate the earthy goodness and savory richness of this soup. If you’re craving a hearty mushroom soup without the heaviness of cream, this cream-less mushroom soup recipe offers a lighter yet equally satisfying option. With broth packed full of umami, you will be surprised by how hearty and filling this soup is without all the heaviness and extra calories of a traditional cream of mushroom soup. Simple and versatile, as this soup rests its flavors mingle and the depth and complexity intensify, making it just as satisfying when prepared ahead. It’s a perfect choice for those looking for a wholesome and comforting soup that doesn’t compromise on flavor.

If you are looking for other hearty soup recipes with you could try our Roasted Vegetable Soup with Lentils and Chickpeas, Roasted Carrot and Brie Soup, or Red Lentil and Coconut Soup.

Ingredients (and substitutes)

• Olive Oil – Use Extra virgin olive oil. In this case, something that does not have a strong olive flavor is preferable.  
• Onion – We recommend using white onion for its milder flavor and slight sweetness, though a yellow onion will also work in a pinch. 
• Celery – A single rib of celery is all you need.
• Carrot – Adding carrots gives this soup a hint of sweetness and adds color and texture to the final hearty soup. 
• Butter – We prefer using salted butter in this recipe as it adds a hint of flavor, unsalted butter will also work perfectly fine.  You can also substitute olive oil or vegan butter.  
• Mushrooms – This recipe features a generous amount of fresh mushrooms, specifically cremini mushrooms in our version. However, you can effortlessly swap them out with other mushroom varieties such as white button or brown mushrooms. For a delightful twist, consider incorporating a medley of mushrooms like portobello and shiitake along with the classic white mushrooms.
• Spices – To add depth of flavor to the broth we have added dried thyme and red chili flakes.  If you are nervous about the heat of the chili flakes it can be omitted. 1 teaspoon of fresh thyme can easily be substituted for dried.
• Fresh Herbs – We recommend using fresh tarragon for this recipe, tarragon is a more delicate herb, and its flavors are often lost in the drying process.  If you only have dried tarragon we recommend substituting 1 teaspoon dried instead of 1 tablespoon of fresh tarragon. 
• Stock – For this soup we use vegetable stock and beef stock in the broth of this soup.  If you are looking to make a vegetarian or vegan soup, you can use just vegetable broth. If you are omitting the beef stock, we would recommend adding either a splash of soy sauce or a bay leaf to build more body and flavor in the soup broth.
• Wild Rice – Available at most grocery stores, wild rice will hold a firmer texture in the soup than white or brown rice. 

How to make hearty mushroom soup without cream

Heat a large heavy-bottomed pot over medium heat.  Add olive oil, onions, celery, and carrots and sauté until onions start to turn translucent. About 3-5 minutes.

Add butter, mushroom, dried thyme, red chili flakes, and fresh tarragon to the pan. Sauté until the mushrooms are soft.  About 5 minutes.

Add stock to the pot. Increase heat to bring the soup to a boil, then reduce to a low simmer and add the wild rice. Cover the soup and simmer for 30 minutes. Test rice to ensure it is fully cooked before serving. Season to taste with salt and black pepper. Serve with crusty bread or garlic bread

Questions about making this mushroom soup recipe without cream

How do you store mushroom soup?

Any leftover soup can be stored in an airtight container for 3-4 days in the fridge. It also freezes beautifully and can be stored in the freezer for up to 3 months, be sure to use a freezer-safe container. When ready to reheat from frozen, transfer to a large pot or Dutch oven and heat on low until the soup is mostly defrosted before increasing the temperature to medium. We have found that the flavor deepens and the broth becomes slightly richer when it is stored. 

What are the best types of mushrooms to use in mushroom soup?

The goal of this recipe is to maximize and highlight the rich earthy mushroom flavor. To achieve this we suggest you use mainly cremini mushrooms. Their robust taste adds depth which surpasses white button mushrooms or regular white mushrooms, and their relatively low cost and wide availability make them preferable to something like portobello. Dried mushrooms will work but are less ideal due to the longer cooking time required to remove the chewy texture.

To create a more interesting flavor profile and more texture we usually like to mix a couple of different mushroom varieties into this hearty mushroom soup recipe without cream.  The majority of the mushrooms we use will be cremini and we will usually add 1-2 sliced portobello mushrooms or a few shitake mushrooms which have a rich buttery flavor. We also like to rough chop some of the mushrooms and slice others to give a variety of textures in the soup. 

Can this soup be made ahead of time?

This mushroom soup tastes even better when prepared ahead, making it an ideal choice for entertaining guests or for meal planning. The mushroom flavors build over time and it is possibly even tastier the second day.   Gently reheat the soup over medium-low heat for a few minutes before serving

Hearty Mushroom Soup Recipe (without cream)

If you're craving a hearty mushroom soup without the heaviness of cream, this cream-less mushroom soup recipe offers a lighter yet equally satisfying option. With broth packed full of umami, you will be surprised by how hearty and filling this soup is without all the heaviness and extra calories of a traditional cream of mushroom soup.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Italian

Servings 6

Equipment

• Heavy Bottomed Pot

Ingredients

  

• 1 tbsp olive oil extra virgin
• 1 small white onion diced
• 2 ribs celery chopped
• 1 medium carrot chopped
• 1 pound mushrooms half chopped, half sliced
• 1 tbsp butter
• ½ tsp dried thyme
• ½ tsp red chili flakes optional
• 1 tbsp fresh tarragon chopped
• 3 cups vegetable stock
• 3 cups beef stock
• ½ cup wild rice

Instructions

 

• Sauté: Heat a large heavy bottomed pot over medium heat. Add olive oil, onions, celery and carrots and sauté until onions start to turn translucent. About 3-5 minutes.
• Cook Mushrooms: Add butter, mushroom, dried thyme, red chili flakes, and fresh tarragon to the pan and sauté until the mushrooms are soft. About 5 minutes.
• Add Stock: Add 3 cups of vegetable stock and 3 cups of beef stock to the mixture . Increase heat to bring the soup to a boil, then reduce heat to a low simmer and add the wild rice. Cover the soup and simmer for 30 minutes. Test rice to ensure it is fully cooked before serving.
• Serve: Season to taste with salt and pepper. Serve with crusty bread.

Keyword Hearty Soup, Mushroom Soup