MONDAY MORNING RECIPE POST - MUSHROOM SOUP WITHOUT CREAM

This is a very simple meal, and one I expect you have your own favorite version.  But I put it on here in my collection, to remind me to forget the cream and just enjoy a plain soup for the broth and the veggies, and the lack of those extra calories. I found it here at Allrecipes. We have made it several times and enjoyed it each time. 

Mushroom Soup without Cream - makes 8 one cup servings

Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in 1 hour

Ingredients:

2 tablespoons butter

1 cup peeled and sliced carrots

1 cup sliced onions

1 cup sliced leeks (optional)

1/2 cup sliced celery

1 teaspoon fresh thyme leaves

2 lbs. sliced fresh brown or white mushrooms

6 cups chicken or vegetable stock 

Salt and pepper to taste

1/2 cup chopped green onions, for garnish

Directions:

Melt the butter in a stock pot over medium heat.  Add carrots, onions, leeks and celery.  Cook and stir until tender but not browned, about 10 minutes.  

Stir in thyme and mushrooms.  Continue cooking until mushrooms are soft, about 5 minutes.

Pour chicken stock into the pot and season with salt and pepper.  Cover and simmer over low heat for 30 minutes.

Ladle into bowls and serve with green onions sprinkled on top.

Footnotes:

If you do not use leeks, increase the amount of the other vegetables, or add your favorites.  Dried thyme may be used in place of the fresh.  You can also add your favorite herbs in place of the thyme.

For a smoother texture you can puree the soup after it has simmered the final 30 minutes. This way might be a good plan when serving to children. I prefer to serve it as is.

Prepare some wild rice according to package directions and add to soup during the final 10 minutes of cooking, or after the soup has been pureed.

What did we think?  

First of all the house smells incredible while the soup is cooking, and for a long time afterwards.  It makes for a wonderful welcome home.

If you can’t get the leeks I would probably use onions in their place. 

I doubled the recipe as we love soup and enjoy eating it for a couple of days or so, and then freeze for future meals if there is any left.

I used white button mushrooms.

If you want to turn this into a vegan/vegetarian meal you can use olive oil to cook the veggies initially, and substitute vegetable broth instead of chicken broth. 

I like mushroom soup but the only kind I have ever tried had cream added.  The broth in this soup didn't need cream, it was very good and the best non-cream mushroom soup I have made so far.  I wouldn't change a thing.

I did not puree the soup as I prefer it as is, but if you have fussy eaters, pureeing might make it easier to get loved ones to eat good nutritional food. Also, if you have toddlers or older who hopefully will like the taste but refuse to eat certain veggies, “camouflaging” is a good way to go. I would however check with a medical professional depending on their dietary needs.

I also didn't want to make a trip to the store just to buy wild rice. I used white rice instead as I had a small amount left in the packet. It was an excellent substitute and even though I said I wouldn't change a thing, I may try the wild rice next time or even brown rice.

Another good garnish as well as the sliced green onions, would be a sprinkle of grated Parmesan Cheese. If you like sour cream, that would be nice also. I didn’t use either, this time.

Below is the original recipe’s website for you to copy and paste if you prefer it to using the link above.

https://www.allrecipes.com/recipe/59571/mushroom-soup-without-cream/

I am definitely looking forward to making it again, especially with the weather getting chillier.  

Thanks for the visit and 

enjoy your week.