Cream of Mushroom Soup Recipe Without Cream

Fresh earthy mushrooms and bright herbs make this creamy soup better than anything that comes out of a can, and it's quick and easy to whip up in just 30 minutes.

Course Soup

Cuisine American

Keyword Cream of Mushroom Soup Without Cream, Easy Cream of Mushroom Soup Recipe, Simple Cream of Mushroom Soup Recipe

Prep Time 10

Cook Time 20

Servings servings

Calories 250kcal

Author Faith Gorsky

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
8 ounces cremini mushrooms see Notes
1 medium yellow onion diced (abut 1 1/4 cups diced)
2 large cloves garlic crushed
2 1/2 tablespoons all-purpose flour
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine see Notes
1 1/2 cups whole milk
2 cups chicken stock or vegetable stock
1 bay leaf
3/4 teaspoon coarse kosher salt use less if using fine (table) salt
1/4 teaspoon black pepper
1 tablespoon brandy optional

US Customary - Metric

Instructions

Add the olive oil and butter to a 3-quart pot over medium to medium-high heat; once the butter is almost fully melted, add the mushrooms and cook until browned, about 5 minutes, stirring occasionally.
Turn the heat down to medium-low. Add the onion and cook until the onion is softened, about 5 minutes, stirring occasionally. Add the garlic, rosemary, and thyme, and cook 1 minute, stirring constantly, then add the flour and cook 1 minute, continuing to stir constantly. (At this point, the bottom of the pot will likely be a hot mess; don’t worry, it’s not burned, that’s where the flavor is, and we’re going to deglaze the pot to release all that flavor.)
Add the wine, then turn heat up to medium-high and cook about until the wine is cooked off, about 30 seconds to 1 minute. As it's cooking, use a wooden spoon to scrape up the brown bits from the bottom.
Stir in the milk, stock, bay leaf, salt, and black pepper. Bring to a simmer and cook 5 minutes, stirring constantly.
If using the brandy, stir it in now, remove the soup from the heat, and serve.

Notes

Mushrooms: Cremini mushrooms are also called baby portobello mushrooms or just baby bella mushrooms. You can swap them out for white button mushrooms, or use a mix of any kind of mushrooms you like. Wipe them clean to remove the dirt, and then slice or dice them.
Dry White Wine: Use sauvignon blanc, pinot grigio, or an unoaked chardonnay here. If you prefer not to use wine, use 3 tablespoons water + 2 teaspoons white wine vinegar OR 1 tablespoon fresh lemon juice.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave for 45-second increments at 75% power (stirring between each).
Vegan Version: Swap out the butter for more olive oil. Instead of whole milk, go for a plant-based milk alternative like oat or cashew milk for extra creaminess. And use vegetable broth or stock instead of chicken stock.
Gluten Free Version: Here we use all-purpose flour to thicken the soup. For a gluten free version, omit the flour and add a cornstarch slurry (1 1/2 tablespoons cornstarch mixed with 3 tablespoons cold water) at the end of cooking; continue cooking until thickened, about 1 minute, while stirring constantly.

Nutrition