Mushroom Soup Without Cream Recipe – Umami Rich Flavors

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Embark on a culinary woodland adventure with our Mushroom Soup Without Cream Recipe, a rustic bowl filled with earthy delights and velvety textures. Sauté a medley of wild mushrooms, releasing their deep, umami-rich flavors. Blend with a savory broth and a splash of white wine, creating a silky-smooth elixir. Infuse with garlic, thyme, and a touch of balsamic vinegar, balancing the flavors to perfection. Garnish with a sprinkle of fresh parsley and a drizzle of truffle oil, diving into a creamy dream that’s as indulgent as it is wholesome, proving that elegance in simplicity is truly possible.

Dive into the heart of this aromatic mushroom soup without cream recipe, an innovative approach for culinary explorers craving comfort. Ignite your senses with the rich umami profiles, elevated by earthy mushrooms, simmered to perfection.

mushroom soup without cream recipe

This broth-based wonder offers full-bodied flavor without the weight of cream, ensuring a healthier yet equally satisfying experience. Let your kitchen become an oasis of warmth as you stir together these simple, wholesome ingredients.

With each spoonful, find yourself journeying through a rustic forest, experiencing the intertwined simplicity and complexity of flavors. This recipe invites you to explore, to create, and above all, to savor. As you embark on this culinary adventure, remember that food is nourishment and experience.

Unlock the treasures of this mushroom soup, without cream, yet with every bit of delight. Let the journey begin. Welcome to the mushroom realm – your tastebuds will thank you.

What Is Mushroom Soup Without Cream Recipe?

Mushroom soup without cream is a savory, healthy delight with a deep, umami flavor. It’s a simple recipe that involves sautéing mushrooms, onions, and garlic in olive oil, then simmering them in vegetable broth until tender. 

A sprinkle of thyme, a pinch of salt, and pepper further elevate its taste. The real magic lies in the pureeing part of the mixture, lending a creamy texture without any dairy. It’s a delicious, hearty soup with lighter ingredients for those seeking full flavor.

History Of Mushroom Soup Without Cream Recipe

The origin of mushroom soup dates back to ancient cultures, who cherished mushrooms for their rich umami flavor and medicinal properties. Creamless mushroom soup is a more recent culinary innovation, aligning with the rise of dietary preferences towards plant-based, lactose-free, and lower-fat options. 

Inspired by traditional soup-making methods, this version uses the natural creaminess of pureed mushrooms and vegetable broth instead of dairy. Its inception echoes the global movement towards health-conscious eating and inventive adaptations of classic dishes. This soup is a testament to the culinary world’s ability to adapt recipes to modern dietary needs while preserving authentic flavors.

Interesting Facts About Mushroom Soup Without Cream Recipe

  • Nutrient Powerhouse: This creamless mushroom soup packs a nutritional punch. Mushrooms are low in calories, high in fiber, and full of vitamins and minerals, including Vitamin D, selenium, and potassium.
  • Versatility: The recipe can be modified to use a variety of mushrooms, each providing unique flavors and textures. Portobello, shiitake, cremini, or a mix can be used.
  • Dairy-Free: It’s an excellent option for lactose intolerant or following a vegan diet. The creamy texture comes from pureed mushrooms and broth, not dairy.
  • Comfort Food: Despite being healthier than its creamy counterparts, it still delivers the comforting warmth expected of a homemade soup.
  • Cooking Technique: This recipe uses the age-old cooking technique of simmering and pureeing to achieve a creamy consistency without cream, showcasing the magic of culinary skills.

What Makes Mushroom Soup Without Cream Recipe Special?

Mushroom soup without cream is uniquely appealing due to its remarkable blend of flavor, health benefits, and adaptability. The rich, earthy, umami essence extracted from mushrooms delivers a depth of flavor that is comforting and indulgent without the added calories of cream.

Its preparation, relying on the technique of simmering and blending, showcases the transformative power of simple, natural ingredients. This recipe is an inclusive culinary masterpiece, catering to various dietary preferences such as vegan, lactose-free, and low-fat. 

Its versatility in accommodating different types of mushrooms also makes each preparation a new experience. Ultimately, it’s a celebration of wholesome, delicious simplicity.

mushroom soup without cream recipe

Ingredients List

Butter2 tablespoons
Carrots (Peeled And Sliced)1 cup
Onions (Sliced)1 cup
Leeks (Sliced, Optional)1 cup
Celery (Sliced)1/2 cup
Fresh Thyme Leaves1 teaspoon
Brown or White Mushrooms2 pounds (sliced)
Chicken Stock6 cups
SaltTo taste
PepperTo taste
Green Onion (Chopped)1/2 cup

Ingredient Tips 

  • Choosing Mushrooms: Opt for fresh mushrooms over canned for better flavor. A mix of different types, like cremini, portobello, and shiitake, can add layers of complexity.
  • Quality of Broth: Use a high-quality vegetable broth, significantly impacting the soup’s flavor. Homemade is always the best, but store-bought works, too, if time is short.
  • Fresh Herbs: Fresh thyme, rosemary, or parsley can add an aromatic depth.
  • Sauteing: Don’t rush the sautéing process. Take your time to ensure the mushrooms are well-browned, as this enhances the overall flavor.
  • Blending: When blending, retain some mushroom pieces for a chunky texture. If you prefer a smooth soup, mix it all.
  • Adjusting Thickness: Add extra broth to achieve your preferred consistency if the soup is too thick. If too thin, let it simmer longer to reduce.
  • Seasoning: Always taste and adjust seasonings. The right balance of salt and pepper can significantly elevate the soup’s flavor.

Can You Vary The Recipe With Other Ingredients? 

  • Keto: Use a low-carb mushroom variety like white button or portobello. Substitute onions with more garlic for lower carbs.
  • Paleo: The base recipe is already Paleo-friendly. Just ensure to use a homemade or a Paleo-approved broth.
  • Gluten-Free: This soup is naturally gluten-free. Just verify that the vegetable broth used doesn’t contain any hidden gluten.
  • Whole30: The basic recipe fits into the Whole30 guidelines. Make sure to use a compliant broth and skip any non-compliant additives.
  • Vegetarian/Vegan: This soup is perfect for vegetarians and vegans, given it uses vegetable broth and no dairy.
mushroom soup without cream recipe

Recipe Directions

  • Create a delicious base by melting butter in a stockpot on moderate heat. 
  • Introduce a delightful medley of carrots, onions, leeks, and celery, sautéing for 10 minutes until they release their aromas. 
  • Enhance the dish with a sprinkle of thyme and the earthy richness of mushrooms, cooking for an additional 5 minutes. 
  • Pour in the nourishing chicken stock, and season it generously with salt and pepper for a harmonious taste. 
  • Allow the flavors to mingle as you simmer the pot, keeping it covered for 30 minutes to infuse all the goodness. 
  • When ready, serve the piping hot and comforting soup, elevating it with a garnish of freshly chopped green onions.
mushroom soup without cream recipe

Variations, Add-Ons, And Toppings


  • Swap chicken stock for vegetable broth for a vegetarian version. 
  • Add roasted garlic for depth. 
  • Include a dash of white wine for acidity.


  • Toss in diced potatoes or wild rice for heartiness. 
  • Stir in leafy greens like kale or spinach for extra nutrition. 
  • Add shredded chicken for a protein boost.


  • Sprinkle with crispy croutons for a satisfying crunch. 
  • Garnish with fresh herbs such as parsley or dill for freshness. 
  • Top with grated Parmesan or crumbled feta for a cheesy finish. 
  • Drizzle with a swirl of truffle oil for a gourmet touch. 
  • Sprinkle with chili flakes for a hint of heat.

Scaling The Recipe 

Scaling Up

  • Double or triple the ingredients if you want more servings. 
  • For instance, if the original recipe calls for 1 lb of mushrooms and serves 4, you can use 2 lbs for 8 or 3 lbs for 12 servings. The same applies to all other ingredients. 
  • Remember to ensure your pot is large enough to hold the increased volume.

Scaling Down

  • If you want to make less, divide the ingredients by half or whatever fraction fits your needs. 
  • For instance, if the original recipe serves 4 and you only want 2 servings, you’ll use half of every ingredient. 
  • The cooking process remains the same; just be aware that the cooking time might be slightly less due to the smaller volume.

What Is Used For Garnishing?

The provided recipe uses chopped green onions to garnish the mushroom soup. The bright, mild onion flavor and vibrant color of green onions contrast the earthy tones of the mushroom soup.

However, garnishing can be versatile based on your taste and the ingredients. Other popular garnishes for mushroom soup can include parsley or thyme, a drizzle of truffle oil, a sprinkle of Parmesan or feta, or even a handful of crispy croutons.

mushroom soup without cream recipe

Can I Make The Soup In A Slow Cooker Or Instant Pot?

For A Slow Cooker

  • Sauté the vegetables and mushrooms in a pan per the original instructions, then transfer them to the slow cooker.
  • Add the thyme, chicken stock, salt, and pepper to the slow cooker.
  • Cover and cook on low for 4-6 hours or high for 2-3 hours.
  • Ladle into bowls, garnish with green onions and serve.

For An Instant Pot

  • Using the sauté function, melt the butter in the pot, then add the vegetables and mushrooms. Follow the original instructions for sautéing.
  • Add the thyme, chicken stock, salt, and pepper to the pot.
  • Secure the lid, make sure the vent is set to seal, and put the pressure cook function to cook for 15 minutes.
  • Allow the pressure to release naturally, then carefully remove the lid.
  • Ladle into bowls, garnish with green onions and serve

Can I Use Store Broth, Or Should I Make My Own?

  • Store-bought broth is convenient and time-saving. When choosing a store-bought broth, look for a low-sodium, high-quality option without additives or preservatives. Low-sodium broths allow you more control over the soup’s salt content.
  • Homemade broth can elevate the flavor of your soup to the next level. It allows you to control the ingredients and sodium level, and it’s typically richer in flavor than store-bought versions. You can also make it in bulk and freeze it for future use.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

  • Meat: Add cooked and shredded chicken, turkey, or crumbled sausage to the soup for added protein.
  • Fish: While less traditional, you could add cooked and flaked fish, such as salmon, for a unique twist.
  • Pasta: Small types of pasta like orzo or ditalini can be added for a heartier soup. Cook the pasta separately and add it towards the end to avoid overcooking.
  • Vegetables: Feel free to add other vegetables such as peas, corn, zucchini, or spinach. Just be mindful of cooking times — some vegetables may need longer to cook, while others (like spinach) should be added right at the end.

Success Tips – Tips And Tricks For The Recipe

Prepping Tips

  • Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor.
  • Chop Uniformly: Ensure all your veggies are chopped uniformly. This helps them cook evenly and at the same pace.
  • Clean Mushrooms Properly: Mushrooms can have a lot of dirt on them. Wipe them clean with a damp cloth or use a soft brush. Avoid soaking them as they can absorb water and become soggy.

Cooking Tips

  • Sauté Well: Make sure to sauté the vegetables and mushrooms well, as this helps release their flavors and gives depth to the soup.
  • Simmer Slowly: Don’t rush the simmering process. Allow the soup to simmer gently, as this helps the flavors meld together.
  • Season Gradually: Start with a smaller amount of salt and pepper. You can always add more later. It’s harder to correct an overly salty soup.
  • Puree for Thickness: If you prefer a creamier soup without cream, you can puree a portion of it and mix it back in.
  • Taste as You Go: This is crucial for a well-seasoned soup. Taste the soup at different stages of cooking and adjust seasonings accordingly.

Nutritional Values

Delve into the nutritional richness of this hearty mushroom soup. Packed with vitamins, minerals, and fiber, it offers a healthful feast. Low in calories yet high in flavor, this soup supports your well-being while tantalizing your palate. Discover its benefits, spoonful by delicious spoonful.

What Are The Total Calories In The Soup?

A typical serving of homemade mushroom soup without cream might contain around 100-150 calories per serving, depending on the types and quantities of ingredients used.

Dietary Restrictions Of The Soup  

  • Vegetarian/Vegan: The recipe is vegetarian if you use vegetable broth instead of chicken broth. For a vegan version, ensure the butter used to sauté the vegetables is a plant-based alternative.
  • Gluten-Free: This soup is naturally gluten-free, provided the broth does not contain gluten. Always check the label if using store-bought broth.
  • Dairy-Free: This recipe is dairy-free as it doesn’t have cream. Just be sure to use a dairy-free butter substitute for sautéing.
  • Nut-Free: This soup is naturally nut-free.
  • Low-Fat: The soup is lower in fat compared to its creamy counterparts. You can sauté the vegetables in a low-fat cooking spray or a small amount of olive oil instead of butter for an even lighter version.
  • Keto/Low-Carb/Paleo/Whole30: The soup may not fit these diets due to the inclusion of carrots, onions, and leeks, which are higher in carbs. For these diets, adjust the recipe to include lower-carb vegetables, and for Paleo/Whole30, ensure your broth is compliant.

Health Benefits Of The Soup

  • Low-Calorie: Without the addition of cream, this soup is lower in calories than traditional mushroom soup recipes, making it a good choice for those watching their caloric intake.
  • High in Nutrients: Mushrooms are rich in vitamins and minerals, including Vitamin D, selenium, and potassium.
  • Good Source of Fiber: The vegetables used in this soup, including mushrooms, are high in fiber which aids digestion and provides a feeling of fullness.
  • Heart-Healthy: The absence of cream makes the soup lower in saturated fat, and when prepared with low-sodium broth, it can be part of a heart-healthy diet.
  • Immune Support: Mushrooms are known for their immune-boosting properties due to their antioxidant content.
  • Versatile: This soup can be adapted to suit various dietary needs, from vegan to gluten-free.

Nutrition Table

How Can I Make The Soup Lower In Sodium?

  • Use Low-Sodium Broth: Opt for a low-sodium or no-salt-added broth, whether store-bought or homemade.
  • Reduce Added Salt: Limit the amount of salt you add during cooking.
  • Season with Herbs and Spices: Enhance the flavor with fresh herbs and spices like thyme, rosemary, or black pepper instead of relying solely on salt.
  • Add Fresh Lemon Juice or Vinegar: A small amount of acidity can help brighten the flavors of the soup, reducing the need for extra salt.
  • Use Fresh Ingredients: Use fresh mushrooms and vegetables, as canned options often have added salt.

How Can I Make The Soup Lower In Sugar?

  • Use Fresh Ingredients: Always use fresh vegetables and mushrooms. Canned or processed versions can often have added sugars.
  • Choose Broth Carefully: Look for versions without added sugars using store-bought broth. Reading the nutritional label carefully can help you spot any hidden sugars.
  • Limit High-Sugar Vegetables: Some vegetables, like carrots and onions, have higher sugar content. If you’re strictly watching your sugar intake, reduce these or replace them with lower-sugar vegetables.
  • Skip Unnecessary Additions: While not typically added to mushroom soup, be cautious about adding ingredients like cream or certain types of alcohol, which can contain sugars.
mushroom soup without cream recipe

How To Serve The Soup At Its Best?

  • Temperature: Always serve the soup hot. Reheat it gently on the stove if needed before serving.
  • Dish: Use deep bowls to serve the soup. Pre-warming the bowls can keep the soup hot for longer.
  • Garnish: Sprinkle the suggested green onions on top just before serving. Other garnishes like fresh herbs, a swirl of good quality olive oil, or a sprinkle of black pepper can add to the presentation and flavor.
  • Accompaniments: This soup pairs well with a slice of rustic bread or a side salad. It makes a wonderful appetizer before a main course if you serve it as part of a larger meal.
  • Presentation: If serving to guests, consider ladling the soup at the table for an elegant touch.

 Perfect Side Dishes To Complement The Soup 

  • Bread: A slice of crusty bread, warm rolls, or garlic toast can complement the soup by providing a contrasting texture.
  • Salad: A light, fresh salad with a tangy vinaigrette can balance the earthy richness of the soup.
  • Grilled Cheese Sandwich: A classic partner to soup, a melty grilled cheese sandwich can turn your soup into a heartier meal.
  • Roasted Veggies: Roasted root vegetables or a medley of seasonal veggies can add color and variety to the meal.
  • Quiche or Tart: A small slice of quiche or savory tart pairs well, especially if the soup is served as a starter.
  • Grain Salad: A cool grain salad like quinoa or farro salad can provide a hearty, wholesome complement.

How Long Can We Store The Soup?

Mushroom soup without cream can be safely stored in the refrigerator for 3-4 days. Cool the soup thoroughly before transferring it into an airtight container to maintain its freshness.

It freezes well if you’d like to store the soup for longer. Again, let it cool completely before transferring to a freezer-safe container or bag. It can be stored in the freezer for 2-3 months.

To reheat, if frozen, first thaw in the refrigerator overnight. Then, warm it up on the stove over medium heat, stirring occasionally until heated. You can reheat it directly on the stove if stored in the fridge. Always make sure to mix well and check the temperature before serving.

Can I Make The Soup In Advance?

Absolutely! Mushroom soup without cream is an excellent make-ahead dish. The flavors can even deepen and meld together when given time to rest, improving the taste. You can prepare the soup 1-2 days in advance, cool it completely, and then store it in the refrigerator until you’re ready to serve. 

On the day of serving, reheat the soup gently over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a bit of broth or water to adjust the consistency.

What Can We Do With Leftovers? 

  • Pasta Sauce: Reduce leftover soup on the stove until it thickens and use it as a flavorful sauce.
  • Casserole Base: Use the soup as a creamy vegetable or chicken casserole base.
  • Grain Bowl: Mix it into cooked grains like rice or quinoa for added flavor and moisture.
  • Pie Filling: Add some chicken or turkey to the soup for a quick pie filling.
  • Baked Potatoes: Pour warmed soup over baked potatoes for a hearty meal.
  • Stir-fry Sauce: Reduce the soup and use it as a sauce in a vegetable stir-fry.
  • Savory Oats: Stir into cooked oatmeal for a delicious breakfast.

Special Tools/Equipment Needed

  • Stock Pot or Large Sauce: You’llou’ll cook your soup here. It needs to be large enough to hold all the ingredients comfortably.
  • Knife and Cutting Board: These are for chopping vegetables and mushrooms.
  • Wooden Spoon or Spatula: Useful for stirring the ingredients while they’re sautéing and mixing the soup as it simmers.
  • Ladle: For serving the soup.
  • Blender or Immersion Blender (Optional): If you prefer a smooth soup, you can puree it. An immersion blender lets you do this right in the pot.
  • Fine Mesh Strainer (Optional): If you want an extra smooth soup, you can strain it after blending.

Frequently Asked Questions

Can I Use Dried Mushrooms In The Soup?

Yes, you can use dried mushrooms. They should be rehydrated in hot water before use, and the strained liquid can be used as part of the broth for extra flavor.

The Soup Seems Too Thin. How Can I Thicken It?

If you prefer a thicker soup, you can remove a portion, blend it, and return it to the pot. The blended vegetables will give the soup a creamier texture.

Can I Use This Recipe To Make Cream Of Mushroom Soup?

Absolutely. After the soup has cooked, you can blend it until smooth and then stir in some heavy cream or a dairy-free alternative to create a cream of mushroom soup.

Can I Add Other Types Of Herbs Besides Thyme?

Yes, this soup would also pair well with herbs like rosemary or sage. You can experiment with the herbs you like best.

Can I Use This Soup As A Base For Other Dishes?

Definitely, this soup can be used as a base for casseroles, sauces, and stews. Just ensure the other ingredients you add complement the flavors of the soup.

Mushroom Soup Without Cream Recipe - Umami Rich Flavors

Mushroom Soup Without Cream Recipe – Umami Rich Flavors

5 from 6 votes
Recipe by Hanna Barnes Course: soup recipe


Prep time


Cooking time





Savor the depth and warmth of this mushroom soup, a symphony of earthy flavors in every spoonful. Low in calories yet high in taste, this soup, free from cream, is a testament to the art of simplicity in cooking.


  • 2 Tablespoons 2 Butter

  • 1 Cup 1 Carrots (Peeled And Sliced)

  • 1 Cup 1 Onions (Sliced)

  • 1 Cup 1 Leeks (Sliced, Optional)

  • 1 Cup 1 Celery (sliced)

  • 1 Teaspoon 1 Fresh Thyme Leaves

  • 2 Pounds 2 Brown or White Mushrooms

  • 6 Cup 6 Chicken Stock

  • Salt(To Taste)

  • Pepper (To Taste)

  • 1/2 Cup 1/2 Green Onion (Chopped)

Step-By-Step Directions

  • Start by preparing your vegetables. Clean and finely chop your carrots, onions, leeks, and celery.
  • Heat your stock pot over medium heat. Add the butter, allowing it to melt completely, coating the bottom of the pot.
  • Once the butter is melted, add the chopped carrots, onions, leeks, and celery into the pot. Stir the vegetables to ensure they’re well-coated with the butter.
  • Allow the vegetables to cook until they become tender, which should take about 10 minutes. Stir occasionally to prevent them from browning.
  • After the vegetables have softened, add in the thyme and mushrooms. Continue to stir and cook until the mushrooms become soft. This should take an additional 5 minutes.
  • Pour the chicken stock into the pot, covering the vegetable and mushroom mixture. Season the soup with salt and pepper to taste.
  • Cover the pot and let the soup simmer over low heat for about 30 minutes. The flavors meld together during this time to create a rich, savory broth.
  • Once the soup has finished simmering, ladle it into individual bowls for serving.
  • For a final touch, sprinkle chopped green onions on each bowl for added flavor and visual appeal. Serve immediately while hot.

Recipe Video


  • Soup Texture: Depending on personal preference, you can blend part or all of the soup for a creamier texture or leave it as is for a chunkier, more rustic soup.
  • Mushrooms: Feel free to experiment with various mushrooms to add different flavors and textures.
  • Seasoning: Always adjust the seasoning to taste. The quantity of salt needed can vary depending on the saltiness of the broth used.
  • Storing: The soup can be refrigerated for up to 4 days or frozen for 2-3 months. Always cool the soup completely before storing it.
  • Reheating: When reheating, do so gently over medium heat, stirring occasionally to avoid sticking at the bottom of the pot. Adjust consistency if needed by adding a bit of water or broth.
  • Dietary Needs: This soup can be adapted to suit various dietary needs by substituting certain ingredients.
  • Enjoy the Process: Cooking is about more than the result. Enjoy the process, the aromas, and the transformation of ingredients into a delicious meal.

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