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Mushroom Soup Without Cream

SUBMITTED BY: KitKat PHOTO BY: Caroline C

"A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms."
RECIPE RATING:
The reviewer gave this recipe 49 stars. This recipe average a 4.5 star rating.
Read Reviews (49)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons butter
  • 1 cup peeled and sliced carrots
  • 1 cup sliced onions
  • 1 cup sliced leeks (optional)
  • 1/2 cup sliced celery
  • 1 teaspoon fresh thyme leaves
  • 2 pounds sliced fresh brown or white mushrooms
  • 6 cups chicken stock
  • salt and pepper to taste
  • 1/2 cup chopped green onion

DIRECTIONS

  1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
  2. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

FOOTNOTES

  • If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.
  • For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, I prefer to serve it as is.
  • Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2005 by LDL463
ohmygod...what a great soup. The few changes I made were cabbage instead of leeks( I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2005 by STLVICKI
One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2004 by COZMIKCOWGIRL
This soup is very tasty. I use a vegetable broth or stock. It is the perfect vegetarian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by MELSY
This is really delicious soup...very simple ingredients but a lot of good flavor. I grated... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by TIVOLIMAN
We used Mrs. Dash Italian Spices (it was in the house) but the soup was great The basic soup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Cat
When followed to the 'T,' the recipe is great for what it offers. It has a great blend of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by Karen
So, so, so delicious!!! I used four cups of chicken stock and two cups of vegetable stock, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by KMILLER11
A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by tinamc356
Awesome soup! I used the recipe just as described and it turned out great! It seemed like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2006 by mrdrcook
great tasting and healthy! I even added some sweet potato that I had. jusst perfect! thanks kitkat MORE