Healthy Mushroom Soup (No Cream)

Name: Healthy Mushroom Soup (No Cream)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 medium carrots; 1 parsnip or one small slice of celeriac; 2 medium onions; 3 garlic cloves; 1 ½ liter/ 3.2 pints/ 6 ⅓ cups good-quality vegetable broth; 500 g/ 1.1 lbs mushrooms; 1 ½ tablespoons butter; 3 sprigs of thyme or ½ teaspoon dried thyme; 2 tablespoons all-purpose flour; 350 ml/ 12 fl.oz/ 1 ½ cups milk; 3 heaped tablespoons cream cheese; 2-3 tablespoon chopped parsley; fine sea salt and pepper

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
256 kcal
Course
Soup
Cuisine
American

Healthy Mushroom Soup (No Cream)

Freya Patterson

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Homemade, healthy mushroom soup without cream or lots of butter. Adding cream cheese makes it velvety smooth and delicious!

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Ingredients

Servings

3 medium carrots about 200 g/ 7 oz
1 parsnip or one small slice of celeriac about 120 g – 150 g/ 4.2-5.3 oz
2 medium onions about 150 g/ 5.3 oz
3 garlic cloves
1 ½ liter/ 3.2 pints/ 6 ⅓ cups good-quality vegetable broth or chicken stock
500 g/ 1.1 lbs mushrooms
1 ½ tablespoons butter divided
3 sprigs of thyme or ½ teaspoon dried thyme
2 tablespoons all-purpose flour
350 ml/ 12 fl.oz/ 1 ½ cups milk
3 heaped tablespoons cream cheese
2-3 tablespoon chopped parsley
fine sea salt and pepper

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Instructions

Prepare vegetables: Chop the carrots, parsnip, or celeriac into small cubes. Chop the onions and the garlic finely.
Cook: Pour the vegetable broth or chicken stock into a soup pot. Add the prepared vegetables, bring to a boil and cook until they are soft, about 15 minutes. In the meantime, wipe the mushrooms clean with some kitchen paper and slice them.
Saute mushrooms: Heat half of the butter in a large pan, add the sliced mushrooms and the thyme and cook until the mushrooms are golden, stirring several times in between, about 5 minutes. Remove ⅓ of the mushrooms and set them aside. Discard the thyme sprigs.
Thicken: Push the remaining mushrooms to one side of the pan. Melt the remaining butter in this empty space, sprinkle the flour over the butter, and let it get very slightly golden. Slowly start adding about 1 cup from the soup while whisking all the time to avoid getting clumps. When the mixture is smooth, stir to coat the mushrooms with it. If it is too thick, you can add a bit more of the soup. Continue cooking for another 2 or 3 minutes. Add the mushroom mixture to the soup.
Blend: Add the milk and the cream cheese and blend the soup very thoroughly with an immersion blender. Heat through again but don't let it boil anymore.
Finish: Add the reserved mushrooms and adjust the taste with salt and pepper. Sprinkle the soup with parsley and serve immediately as suggested above.

Nutrition Information

Show Details

Serving 1g Calories 256kcal (13%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 32mg (11%) Sodium 1473mg (61%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 256 kcal

% Daily Value*

Serving	1g
Calories	256kcal	13%
Carbohydrates	31g	10%
Protein	9g	18%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Cholesterol	32mg	11%
Sodium	1473mg	61%
Fiber	6g	24%
Sugar	10g	20%