How To make Creamless Mushroom Soup
2 tb Butter
1 c Peeled and sliced carrots
1 c Sliced onions
1 c Sliced leeks, washed, white
-and light green parts only 1/2 c Sliced celery
1 ts Fresh thyme leaves
2 lb Cleaned and sliced white or
-wild mushrooms 6 c Chicken stock
1 1/2 ts Kosher salt, or to taste
Pepper, to taste 1/8 ts Minced chives
3 tb Olive oil
Melt the butter over medium heat in a large soup pot. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes. Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.
How To make Creamless Mushroom Soup's Videos
CREAMY MUSHROOM SOUP | NO WINE | Mia Channel
HOW TO MAKE A HOMEMADE CREAMY MUSHROOM SOUP. This homemade mushroom soup is so Quick and easy to prepare.
mushroom soup made at home
Ingredients :
1 tbsp of olive oil
1 tbsp of butter
1 medium chopped onion
500 g of sliced mushrooms
1 tsp of minced garlic
Salt & black pepper to taste
1 tbsp of flour
200 ml of cooking cream
== for the chicken broth : 2 chicken stock cubes + 800 ml of boiled water
00:00 intro of CREAMY MUSHROOM SOUP
00:11 making MUSHROOM the soup
03:14 Blending MUSHROOM the soup
03:25 Outro of CREAMY MUSHROOM SOUP
#mushroom_soup #homemade_soup #mia_channel #mushroomrecipe #mushroomsoup #creamymushroomsoup #homemadesoup #easyrecipe #easysouprecipes #easysouprecipe #easysoup #quicksouprecipe #quickrecipe
Feel Good Mushroom Soup Recipe // Dairy-free + Plant-based
This mushroom soup will get you out of your white button mushroom dependency! You'll love the earthiness and the grounding feeling that eating maitake, shiitake and cremini mushrooms give you! Mushrooms are absolutely incredible immune-supportive and gut-loving superfoods. This soup is perfect for the cooler months because the ginger and turmeric add warmth. You’ll love the flavour and you’ll love how good your body feels when you slurp this soup!
Get the full recipe:
Serves 5-6
Ingredients
3 tbsp extra-virgin olive oil or coconut oil
1 small onion, thinly chopped
1-2 garlic cloves, finely chopped
2 carrots, chopped into rounds
2 celery stalks, chopped
4-5 cups mushrooms (shiitake, maitake, cremini), chopped
1-2 tbsp dried herbs (like thyme, basil, rosemary)
6-8 cups veggie stock (more if adding lentils)
1-2 tbsp fresh ginger root, grated
1 tsp ground turmeric powder
2 tbsp tamari
Sea salt and pepper to taste
Optional: 1 cup lentils (*see notes on blog post - linked above)
Method:
In a large soup pot, heat olive oil or coconut oil to medium. Add onions and garlic, sautee for 5 minutes. If the mixture is getting dry, add a little soup stock.
Next add your dried herbs, salt and pepper. Then add carrots and celery and cook for a few minutes. Next add your mushrooms. Feel free to add more olive oil if needed.
Cook for a few minutes and then add your remaining soup stock, turmeric powder, ginger root and tamari. Bring to a soft boil and then reduce to a simmer for 8 minutes. Give a taste test after cooking for 5 more minutes and add any additional salt and pepper to taste.
Optional but recommended: Remove approximate 2-3 cups of soup. Let cool slightly and then add to your blender to puree it.
Add the pureed mixture back into the soup. If you're adding lentils, this is a good time to add them. Depending on the texture of the soup you want, you may wish to add 1-2 cups more stock. Up to you!
Once the lentils are tender, enjoy a bowl of soup! Let cool completely before freezing it in mason jars. Fill to 3/4 full if using a glass jar for freezer storage. Keep in the fridge for up to a week or the freezer for up to 3 months.
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Day 13 of the 31 Day Vegetarian Challenge: Vegan Cream Of Mushroom Soup ????
No Cream, Cream of Mushroom Soup Recipe
The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter, olive oil or even grilled cheese. Made with button mushrooms and dried shiitake or porcini for that intense taste. Use a high speed blender to get the creamy consistency you love, and all without cream.
Get full recipe here
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Vegan Cream of Mushroom Soup | Dairy-free | Gluten-free
Easy and creamy mushroom soup that can be done under 30 minutes. It is only a couple of minutes to prepare, to cook, and to blend. In this soup recipe we are using a mix of different mushrooms (cremini, portobello, shiitake) to have a delicious and rich vegan cream of mushroom soup at the end.
PLEASE HIT THE LIKE button and comment if you liked this recipe! Many thanks!!
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HOW TO MAKE Vegan Mushroom soup?
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Cream of Mushroom Soup | Easy Mushroom Soup (Without Stock & Without Wine) | Creamy Mushroom Soup
This Cream of Mushroom soup is an umami and flavorful creamy mushroom soup made with fresh white button mushrooms, milk, flour, herbs, butter and cream. Complete detailed recipe at -
This easy Mushroom Soup is a one-pot recipe and makes for a delicious homemade cream of mushroom soup.
The Mushroom soup recipe is made without stock and without wine. Though you can add vegetable stock instead of water if you have homemade vegetable stock.
Roux is made in the recipe and uses whole wheat flour instead of all-purpose flour. Either of these can be used as they help in thickening the soup. So you can add the flour which you prefer.
You can add your choice of herbs (fresh or dried) in this creamy mushroom soup recipe.
Serve with a side of garlic bread or baguette or a toast. You can even choose to serve with any type of stuffed or open toasts or sandwiches. Crostini or bruschetta also pair well with this mushroom soup.
INGREDIENTS FOR CREAM OF MUSHROOM SOUP
200 to 250 grams button mushrooms or cremini mushrooms or 0.5 pounds button mushrooms (sliced or chopped)
⅓ cup finely chopped onions or 1 small to medium-sized onion, finely chopped
½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic, finely chopped
1 tejpatta (Indian bay leaf) or bay leaf
1 cup water
1 cup milk whole milk - at room temperature
6 tablespoons fresh cream - low fat, about 25% to 30% fat or 3 tablespoons heavy whipping cream
1 tablespoon whole wheat flour or all-purpose flour
2 tablespoons butter
1 to 2 pinches ground nutmeg powder or grated nutmeg
1 to 2 teaspoons chopped parsley or coriander leaves (cilantro) or any fresh herbs like thyme or basil
freshly crushed black pepper as required
Salt as required
1 teaspoon finely chopped parsley - can also use the same herb you add in the soup for garnishing like coriander, thyme or basil
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