Description
A hearty and flavorful mushroom soup made without cream, featuring cremini and shiitake mushrooms, aromatic vegetables, and warming herbs. Light yet satisfying, perfect for cozy meals.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 cups vegetable broth (low sodium)
- 2 cups water
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
- Add cremini and shiitake mushrooms. Cook 10–15 minutes, stirring, until they release moisture and begin to brown.
- Stir in broth, water, thyme, sage, nutmeg, salt, and pepper. Bring to a simmer, reduce heat, and cook 30–60 minutes for deeper flavor.
- Blend the soup with an immersion blender until smooth, or blend in batches in a regular blender.
- Taste, adjust seasoning, and reheat gently if needed. Garnish with fresh parsley and serve with crusty bread.
Notes
- Add potatoes or red lentils for a thicker, heartier soup.
- Swap herbs with rosemary, oregano, or marjoram for variation.
- A splash of lemon juice or balsamic vinegar brightens flavors before serving.
- Top with croutons, red pepper flakes, or toasted seeds for extra texture.
- Add blended cashews or coconut milk for creaminess without dairy.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
