Easy Mushroom Soup Without Cream – Light Broth-Based Recipe
This easy mushroom soup without cream is warm, savory, and packed with fresh mushroom flavor. Instead of heavy cream or milk, the recipe uses a flavorful broth base with browned mushrooms, onion, garlic, and thyme, making it a simple choice for a light lunch.
Why this is a Great Meal
Browning the mushrooms first gives the soup much more flavor than simply boiling them in broth. Onion, garlic, thyme, and a small splash of soy sauce add extra savory depth without making the recipe complicated. It is made in one pot in about 35 minutes.
Instructions
- 01
Prepare the mushrooms: Gently clean the mushrooms with a slightly damp kitchen towel or mushroom brush. Trim any dry ends from the stems and cut into even slices. Do not soak in water.
- 02
Cook the onion and celery: Place a medium soup pot over medium heat. Add olive oil, chopped onion, and celery. Cook for 4 to 5 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Brown the mushrooms: Add sliced mushrooms to the pot. Cook over medium-high heat for 7 to 9 minutes, stirring occasionally, until mushrooms shrink and develop golden-brown edges.
- 04
Add seasonings: Add thyme, black pepper, and low-sodium soy sauce (or tamari). Stir for 30 seconds to coat the browned mushrooms in savory herbs.
- 05
Add broth and simmer: Pour in 4 cups of vegetable or chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer for 12 to 15 minutes.
- 06
Finish and serve: Remove from heat, stir in 1 tsp fresh lemon juice, and taste for salt and pepper. Ladle into bowls, garnish with fresh chopped parsley, and serve warm with toasted sourdough.
- ✦Do not rush browning the mushrooms; golden-brown edges create rich umami flavor.
- ✦Use low-sodium broth so you can control the final salt level.
- ✦Add fresh lemon juice right at the end to brighten the mushroom and herb notes.
Need Metric or Gram Weights?
Convert cup measurements to grams using ingredient-specific density factors.
Easy Variations
Add Shiitake Mushrooms
Replace half the cremini mushrooms with fresh shiitake for deeper earthy flavor.
Herb Variation
Add a tiny pinch of fresh rosemary or chives along with thyme.
Gluten-Free Option
Use certified gluten-free tamari instead of soy sauce.
Frequently Asked Questions
Q: Can mushroom soup be made without cream?
A: Yes. Browning fresh mushrooms and simmering them with onion, garlic, herbs, and broth creates a rich, savory soup without heavy cream or milk.
Q: What broth is best for mushroom soup?
A: Vegetable broth works well for a vegetarian soup, while chicken broth produces a slightly richer flavor. Low-sodium broth is best for controlling seasoning.
Q: Can I freeze mushroom soup without cream?
A: Yes! Broth-based mushroom soup freezes very well for up to 3 months because it contains no dairy to separate.
Nutrition
Approximate values — meant as a guide, not a verdict.
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