Ultra-creamy mushroom soup recipe made without flour, heavy cream, or milk. It's the ultimate comfort food to warm you up in cold weather.
If you are looking for a healthy creamy mushroom soup recipe, look no further! Here's a good soup recipe for you to try! This homemade soup is tasty and actually quite good for you.
With a deep earthy flavor and a creamy texture, this creamless mushroom soup makes for a hearty choice on those chilly winter nights.
This mushroom soup uses simple ingredients yet is packed with nutrients and is full of flavor! It's so easy to make and after trying it you will never want to buy cream of mushroom soup from a can again!
Mushrooms are a good source of antioxidants and vitamins, and they are low in calories. They also contain powerful polysaccharides called beta-glucans that help fight inflammation and balance out the immune system.
About This Creamy Mushroom Soup
Unlike many other cream of mushroom soup recipes, this recipe doesn't require a basic roux with flour and no dairy or creamer is added. It's a creamy and tasty soup that happens to be low in calories, gluten-free, low carb, and keto-friendly.
You can also turn this mushroom soup into vegan by using vegan butter and vegetable broth.
The Ingredients for Creamy Mushroom Soup:
To make this mushroom soup, you will need the following ingredients:
- Cremini mushrooms or any wild mushrooms of your choice.
- Garlic
- Onion
- Broth. You can use chicken or vegetable broth
- Dry sherry. Use good quality dry sherry that you like and it doesn't have to be expensive. Do not use cooking sherry because of the large amount of preservative and salt content in it.
- Parsley
- Lemon thyme or thyme
If want to avoid alcohol, feel free to skip the dry sherry. This cream of mushroom soup will taste good with or without dry sherry.
How to Make Creamy Mushroom Soup with No Cream:
This mushroom soup is so easy to make. However, it takes a little longer, but it will be well worth the wait. The long-simmering time makes the soup taste better.
Step 1. Sauté the Mushrooms
In a large pot, melt butter and cook mushrooms for 15 minutes on medium-high heat.
Step 2. Cook the Aromatic Soup Base
Add onion and cook for 4 minutes then add garlic and cook for 1 minute. An important note, cook the onion just until soft and translucent but not brown.
Step 3. Simmer the Soup
Add chicken stock, parsley, and thyme. Bring to a boil then lower the heat, simmer the soup for an hour.
Step 4. Blend the Mushroom Soup
Remove the parsley and thyme from the soup.
Carefully blend the soup in a blender or using an immersion blender. Remember, only fill your blender ⅓ full and work in batches if needed.
Step 5. Add Dry Sherry
Finally, add dry sherry and bring the soup to a simmer for 5 minutes. Serve warm and enjoy!
How to Store Leftover Soup:
First, let soup cool at room temperature and after it is completely cool, store it in an airtight container and transfer it to the refrigerator. Properly stored, it can last up to 3 days.
Check Out More Tasty Soup Recipes
- CREAMY RAVIOLI SOUP
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- CHICKEN CORN CHOWDER (STOVETOP INSTRUCTIONS INCLUDED)
- CAULIFLOWER SOUP (LOW-CARB)
- CHICKEN CORN CHOWDER (STOVETOP
- BLACK-EYED PEA SOUP WITH HAM HOCK AND SPINACH
- POTATO LEEK SOUP (NO FLOUR ADDED)
- PEA SOUP – VEGETARIAN!
- ROOT VEGETABLE SOUP
- POTATO SOUP WITH BACON!
- GREAT NORTHERN BEAN SOUP
- ITALIAN SAUSAGE KALE SOUP
- PRESSURE COOKER PUMPKIN SOUP
- INSTANT POT CLAM CHOWDER
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
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Adapted from the late Anthony Bourdain's cookbook with a few adjustments.
Creamy Mushroom Soup
Ingredients
- 1 pound fresh sliced button mushrooms, (such as crimini)
- 1 large onion, (diced)
- 3 tablespoon unsalted butter
- 2 garlic cloves, (minced)
- 4 cups chicken broth
- 3 lemon thyme or thyme sprigs, (small)
- 2 parsley stems
- ¼ cup dry sherry
Instructions
- In a large pot, melt butter and cook mushrooms with a pinch of salt for 15 minutes on medium-high heat. Stirring often.
- Add onion and cook for 4 minutes or until soft and translucent. Add garlic and stir for 1 minute. Stirring often.
- Tie thyme sprigs and parsley into a small bundle with kitchen twine then add into the pot.
- Add broth and bring to a boil then lower the heat. Simmer the soup, uncovered, for an hour, stir occasionally.
- Remove the parsley and thyme bundle from the soup.
- Let the soup cool for a few minutes then carefully blend the soup in a blender or using an immersion blender.
- Return soup to pot and stir in dry sherry. Simmer for 3-5 minutes on medium-low heat. Add salt/pepper if necessary.
- Turn off the heat. Serve and enjoy with pan-fried mushrooms and/or toasted French baquette.
Pam Wattenbarger
It is snowing at our house tonight and I am in the mood for soup. Thanks for sharing the recipe.
Amber Myers
Yes please, this is my kind of soup. I love to make them when it's cold out.
Tasheena
This looks perfect for a cold fall night. Looking forward to giving this recipe a try.
Bri
This is great! I was born allergic to milk. I can have it a little bit now but I still don't like the texture/consistency. Love that this recipe has no cream!
Monica Simpson
I would love to make this for my dad who loves mushrooms and can't have dairy. He'll love this!
MELANIE EDJOURIAN
This really does sound perfect with the weather change. I love that it's creamy but doesn't have cream in it.
GiGi Eats
NO CREAM for the win!! I can't do dairy - so the word CREAMY kinda scares me sometimes - but def not when it comes to this soup!!
Nikki Wayne
I cook creamy mushroom soup so often.
Lynndee
Mushroom is one of my faves. That soup would be perfect to have today because it's cold! Yum!
Kathy
I've never tried a mushroom soup before. This is a great time of the year to be having soup too.
Monica Y
We love mushrooms and this recipe looks delicious and perfect for colder weather. Will make it soon
Kate | Life of a Ginger
I can't eat mushrooms, but my husband and a couple of my kids LOVE them. They would enjoy this recipe, I'm sure.
Natural Beauty And Makeup
Oh yummy! This mushroom soup looks so delicious and healthy. I will make this without alcohol someday soon.
Swathi
I love mushroom soup. Your version is really delicous.
Nile Flores
I could definitely see myself making this as a base soup and adding onto it. Looks delicious! I love mushrooms.
Chef Dennis
This creamy mushroom soup recipe is absolutely perfect'1 My wife really loved it and keep asking for more.
Ana
I love anything with mushrooms and your creamy mushroom soup recipe looks incredibly delicious!
Gervin Khan
I love mushroom soup a lot and I will definitely be making this recipe for everyone.
Rika
This soup will taste good with or without the alcohol. Let me know if you have any questions.
Rika
Let me know what they think about this soup!
Best,
Rika
Rika
Awesome! Let me know what you think about it.
Rika
I am glad to hear that!
Rika
You're welcome!
Rika
Hi Bri,
I am glad that you can finally enjoy mushroom soup without worrying about allergic reactions.
Rika
Thanks, GiGi! I hope you'll enjoy this dairy-free mushroom soup recipe!
Rika
Enjoy!
Rika
The soup will taste good with or without the alcohol 🙂
Pippa
Just made this with white button mushrooms and oyster mushrooms. Did not add the alcohol. It had so much flavor! And so creamy. Really, really delicious. Mushrooms are great for the immune system and the microbiome, adding power to the body's health defense systems--so important, especially at this time of year. I'll be making this often. Thank you!
Rika
Hi Pippa,
Thanks for taking the time to share your feedback. I am glad that you enjoyed this mushroom soup recipe.
Best,
Rika
Collet
So much mushroom flavor and not a drop of cream. It's a winner, and great for a friend that is vegan...yes I swapped out the butter for margarine and some olive oil. It's staying in my rotation.
Rika
Hi Collet,
Thanks for trying and coming back here to review this mushroom soup recipe. I am glad that you enjoyed it 🙂
Best,
Rika
Lissa
I was doubtful without having milk/cream but - Delicious!! Definitely worth making.
Rika
Hi Lisa,
Thanks for trying and coming back here to review this mushroom soup! I am glad that you liked it.
Best,
Rika