Recipe: Tasty Creamy Mushroom Soup without Cream

Creamy Mushroom Soup without Cream. It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Reviews for: Photos of Mushroom Soup Without Cream.

All photos and content are copyright protected. Please do not use our photos without prior written permission. A creamy and healthy mushroom soup loaded with big flavors and excellent health benefits, insanely good, comforting and super easy to make. You can cook Creamy Mushroom Soup without Cream using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Creamy Mushroom Soup without Cream

1. Prepare 1/2 of Onion.
2. You need 3 cups of Mushrooms.
3. Prepare 1 of medium Cooked Potato.
4. It's 2 cloves of Garlic.
5. It's 2 cups of Mushroom broth or water.
6. It's of Salt and Pepper.
7. It's 1 tbsp of olive oil.
8. Prepare 1 tbsp of all-purpose flour.
9. Prepare Pinch of Parsley.

There's nothing better than a creamy and healthy mushroom soup once the weather starts getting cooler. This soup is thick and creamy without the use of heavy cream or milk making is dairy free and low fat! Creamy mushroom soup is such a hearty and warming soup and so good for a winter day; this smooth mushroom soup recipe has intensely earthy flavours. A rich and filling mushroom soup with both wild and porcini mushrooms.

Creamy Mushroom Soup without Cream instructions

1. Heat Olive Oil in a large saucepan over medium heat.
2. Add Garlic and Onion and cook for 3 minutes until onion is tender.
3. Add mushroom and cook for another 3 minutes, set 1 tbsp mushrooms aside for later.
4. Add flour, pepper and salt into the mixture.
5. Add mushroom broth or water and bring it to boil.
6. Add cooked and chopped potato to the soup and cook for another 2 minutes.
7. Put mixtures into the blender and blend for 3 minutes on high.
8. Add pinch of parsley and 1 tbsp mushrooms on top and serve.

Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. A cream of mushroom soup without cream! Nothing against cream when it comes to taste, love it, but otherwise I don't like the fact that it adds so many calories to the soup. So, I replace the heavy cream with milk and, for extra creaminess, some cream cheese.