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Mushroom Soup (NO cream) Recipe

Mushroom Soup (NO cream) Recipe
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★★★★★

5 from 16 reviews

A rich and flavorful mushroom soup made without cream, using cashew cream and a variety of mushrooms for a hearty, dairy-free, and plant-based option. Perfect for a comforting meal with a depth of umami from soaking dried shiitake mushrooms and fresh vegetables.

Ingredients

Scale

Mushrooms and Broth

  • 1 cup dried mushrooms (such as Shiitake)
  • 2 ½ to 3 ½ cups vegetable broth (divided)
  • 2–3 cups fresh mushrooms (cleaned and chopped)

Vegetables and Aromatics

  • 1 onion, chopped
  • 4 fresh garlic cloves, chopped (or substitute garlic powder)
  • 2 celery stalks, chopped
  • 2–3 carrots, finely diced

Cashew Cream

  • ⅓ cup cashews
  • ¾ cup milk of choice (almond, soy, or regular milk)
  • 1–2 tbsp nutritional yeast (or grated parmesan cheese)

Others

  • 2 tbsp olive oil (or substitute soy sauce for oil-free)
  • 2 tsp Italian herbs
  • Juice of ½ a lemon
  • Pinch of salt

Instructions

  1. Soak Mushrooms: Soak dried mushrooms in 1 ½ cups of vegetable broth and set aside to rehydrate, allowing them to soften and develop flavor.
  2. Soak Cashews: Soak the cashews in hot water to soften for blending into a creamy texture later.
  3. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and celery, cooking until golden brown and fragrant, about 5-7 minutes.
  4. Cook Fresh Mushrooms: Add the fresh chopped mushrooms to the pot and sauté for several minutes until they release their moisture and become cooked through and slightly crispy.
  5. Add Vegetables and Broth: Stir in diced carrots, soaked mushrooms along with the soaking broth, and an additional 3 cups of vegetable broth. Use up to 4 cups broth if a thinner soup is desired.
  6. Season Soup: Add a pinch of salt, black pepper to taste, and 2 teaspoons of Italian herbs to flavor the soup. Stir well to combine.
  7. Simmer: Allow the soup to simmer uncovered for about 15 minutes, letting flavors meld and vegetables soften.
  8. Prepare Cashew Cream: Drain the soaked cashews and combine them with the milk of choice, nutritional yeast/parmesan, lemon juice, and about one-third of the mushroom broth from the soup in a blender or food processor. Blend until smooth and creamy.
  9. Combine and Serve: Stir the cashew cream into the mushroom broth mixture to enrich the soup with a creamy texture without using cream. Garnish with fresh parsley or thyme if desired and serve warm.

Notes

  • You can substitute fresh mushrooms for dried mushrooms, but soaking dried mushrooms adds deeper umami flavor.
  • Use soy sauce instead of olive oil for an oil-free version.
  • Adjust broth quantity depending on desired soup thickness.
  • Cashew cream provides a dairy-free, creamy alternative to traditional cream.
  • Garnish with fresh herbs like parsley or thyme to enhance flavor.

Nutrition

Keywords: mushroom soup, cashew cream, dairy-free soup, vegetarian soup, creamy mushroom soup, plant-based soup, healthy mushroom soup, umami soup

Find it online: https://thefoodrecipe.com/mushroom-soup-no-cream-recipe/