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.
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.