Creamy Mushroom Soup without Cream
Creamy Mushroom Soup without Cream

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy mushroom soup without cream. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy Mushroom Soup without Cream is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Creamy Mushroom Soup without Cream is something which I’ve loved my whole life. They’re nice and they look fantastic.

Dear friends, In this video you can learn how to make easy creamy mushroom soup without cream. Heat Olive Oil in a large saucepan over medium heat. Storing and Freezing Cream of Mushroom Soup. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the Hi, Sharon!

To get started with this particular recipe, we have to first prepare a few components. You can have creamy mushroom soup without cream using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Mushroom Soup without Cream:
  1. Prepare 1/2 Onion
  2. Make ready 3 cups Mushrooms
  3. Make ready 1 medium Cooked Potato
  4. Take 2 cloves Garlic
  5. Take 2 cups Mushroom broth or water
  6. Make ready Salt and Pepper
  7. Make ready 1 tbsp olive oil
  8. Make ready 1 tbsp all-purpose flour
  9. Get Pinch Parsley

So, I replace the heavy cream with milk and, for extra creaminess, some cream cheese. You can use full-fat cream cheese (it always tastes best), but you can get away with using lower fat cream cheese as well. This soup is thick and creamy without the use of heavy cream or milk making is dairy free and low fat! A rich and filling mushroom soup with both wild and porcini mushrooms.

Instructions to make Creamy Mushroom Soup without Cream:
  1. Heat Olive Oil in a large saucepan over medium heat
  2. Add Garlic and Onion and cook for 3 minutes until onion is tender
  3. Add mushroom and cook for another 3 minutes, set 1 tbsp mushrooms aside for later
  4. Add flour, pepper and salt into the mixture
  5. Add mushroom broth or water and bring it to boil
  6. Add cooked and chopped potato to the soup and cook for another 2 minutes
  7. Put mixtures into the blender and blend for 3 minutes on high
  8. Add pinch of parsley and 1 tbsp mushrooms on top and serve

This soup is thick and creamy without the use of heavy cream or milk making is dairy free and low fat! A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Light for a cream soup but filling.

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