Creamy Mushroom Soup (Without the Cream!)

This decadent mushroom soup recipe delivers all the creamy richness you crave, without relying on any cream whatsoever! Perfect for a light yet satisfying meal, this recipe is also naturally vegan and easily adaptable to your dietary needs. Let's dive into the secrets of achieving that luxurious texture without dairy!

Why this Recipe is Amazing

This creamy mushroom soup recipe stands out because it:

• Is completely dairy-free: Perfect for vegans, lactose-intolerant individuals, or anyone looking to reduce dairy in their diet.
• Uses simple ingredients: You likely already have most of these staples in your pantry!
• Is surprisingly creamy: We'll unlock the secret to that velvety texture using natural ingredients.
• Offers deep mushroom flavor: The recipe focuses on maximizing the earthy, umami notes of the mushrooms.
• Is easy to make: Even beginner cooks can master this recipe in under an hour.

Ingredients You'll Need:

• 1 tablespoon olive oil: For sautéing the aromatics.
• 1 large onion, chopped: Provides a sweet base for the soup.
• 2 cloves garlic, minced: Adds a pungent depth of flavor.
• 1 pound mixed mushrooms, sliced: A variety of mushrooms (cremini, shiitake, oyster) adds complexity. Pro-tip: Don't be afraid to experiment with different mushroom types!
• 4 cups vegetable broth: Provides the soup's base. You can use chicken broth for a non-vegan version.
• 1 cup vegetable broth (or water): To adjust consistency
• 2 tablespoons all-purpose flour or cornstarch: This is the key to thickening the soup naturally (without cream!).
• 1 teaspoon dried thyme: Adds an earthy herbal note.
• 1/2 teaspoon salt: Adjust to taste.
• 1/4 teaspoon black pepper: Freshly ground is best!
• Optional Garnishes: Fresh parsley, chives, or a swirl of nutritional yeast (for a cheesy flavor).

Step-by-Step Instructions:

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.

3. Make a slurry: In a small bowl, whisk together the flour (or cornstarch) and 1 cup of vegetable broth (or water) until smooth. This creates a slurry that will thicken the soup.

4. Simmer the soup: Pour the vegetable broth into the pot with the mushrooms. Add the thyme, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low.

5. Thicken the soup: Slowly whisk in the flour slurry. Continue to simmer, stirring frequently, until the soup thickens to your desired consistency, about 5-7 minutes.

6. Blend (optional): For a smoother soup, use an immersion blender to puree the soup until creamy. Alternatively, carefully transfer the soup in batches to a regular blender.

7. Serve: Ladle the soup into bowls and garnish with fresh herbs or nutritional yeast, if desired.

Tips for the Best Mushroom Soup:

• Don't overcrowd the pan: When sautéing the mushrooms, make sure they're not overcrowded in the pan. This will allow them to brown properly and release their flavor.
• Adjust seasoning to taste: Taste the soup before serving and adjust the salt and pepper as needed.
• Get creative with garnishes: Experiment with different herbs and spices to customize your soup. Toasted croutons or a drizzle of truffle oil are also delicious additions.
• Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

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