Best Creamless Mushroom Soup Recipes

CREAMLESS MUSHROOM SOUP

Creamless Mushroom Soup image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

Provided by KateL

Categories Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 cup sliced carrot (peeled)
1 cup sliced onion
1 cup sliced leek
1/2 cup sliced celery
2 lbs white mushrooms, sliced
1 teaspoon fresh thyme leave
6 cups chicken stock or 6 cups vegetable stock
salt, to taste
pepper, to taste
4 teaspoons minced fresh parsley

Steps:

Melt butter over medium-high heat in a large soup pot.
Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
Adjust seasonings, and serve in bowls with a sprinkle of parsley.

Nutrition Facts : Calories 183.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 17.4, Sodium 374.9, Carbohydrate 20.3, Fiber 2.9, Sugar 9, Protein 11.5

CREAMLESS MUSHROOM SOUP

Creamless Mushroom Soup image

Provided by Kitchen Crew

Categories Other Soups

Number Of Ingredients 12

Ingredients

2 Tbsp butter
1 c carrots, sliced
1 c leeks, sliced
1/2 c sliced celery
1 tsp fresh thyme
2 lb wild mushrooms, fresh sliced
6 c chicken stock
1.5 tsp kosher salt
pepper to taste
1/8 tsp chives, minced
3 Tbsp olive oil
1 c onion, sliced

Steps:

1. Melt the butter over medium heat in a large soup pot.
2. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
3. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.
4. Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.
5. Puree the soup in a food processor or blender in as many batches as necessary.
6. Adjust seasoning to taste.
7. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.

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