Easy No Cream Mushroom Soup

no-cream-mushroom-soupI am not a big fan of using cream in soups, so when I came across this little neat mushroom soup recipe yesterday, I thought it was worth a try. It was super easy to make, and although I didn’t have all the ingredients ( I experimented a bit) it turned out really well, so here it is, a delicious no cream mushroom soup inspired by Leslie from  Jamie Oliver’s  member site.
Ingredients: This makes approx 2 litres, so just half it if you prefer a smaller quantity
Prep Time: 10 mins
Cooking Time 20 mins* approx 900g  Mushrooms, thinly sliced
* 4 Tbsp cooking oil
* 2 Large onions, peeled and chopped
* 2 Cloves garlic, finely chopped
* 4 Heaped tbsp plain flour
* 1.8 litres water (or chicken stock if you prefer)
* 2 Bay leaves
* Handful of fresh parsley, finely chopped
* Salt and Pepper to taste
* A sprig of fresh Thyme (leaves only) finely chopped – optional Method* Wash and remove any dirt from mushrooms and slice fairly thin
* Chop the onions
* Heat the oil in a large saucepan
* Add the onions and garlic, cook for a few minutes until softened
* Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
* Add the flour, and stir well to coat the mushrooms and onions
* Pour in the water (or stock) stir and bring to the boil, add the bay leaves, parsley and thyme
* Simmer for about 15 minutes, stirring occasionally
* Remove the bay leaves
* Allow to cool slightly if preferred
* Pour into a blender or hand blend until smooth
* Season to taste
* Serve & enjoy!You may also want to try these quick and delicious soups:Carrot Ginger Tofu Soup Recipe or Pea Soup Recipe 
Healthy Living Hub

Healthy Living Hub

Healthy living hub enthusiasts are passionate about well-being and healthy lifestyles, and we aim to help people return to their best by motivating and promoting simple changes in lifestyle and food habits. We encourage the mind body connection and believe in an all-round approach to health and personal well-being.
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  • Ann-marie Brush

    just made this……..delicious!! Used some shiitake, cremini and white mushrooms.

  • Memuna Umber

    I am going to try this. I don’t have parsley or bay leaves. I hope it doesn’t affect the taste too much. I’ll add a bit of something else to make it up. Keeping my fingers crossed! Thanks for sharing!

  • travelingfool

    Yeah! I’m not the only person that doesn’t like cream in soups. Doesn’t hurt that I’m lactose intolerant. This was perfect, easy and most importantly good! I did add a bit of salt and some white pepper. Keeping some leftover to make a mushroom chicken casserole.

  • Kieran Devlin

    Made this with basil instead of parsley and chestnut mushrooms, delicious! Also added a drop of light soy sauce to really bring out the savoury flavours

  • robbieiddon

    Best hangover cure ever

  • Jane

    Really good mushroom soup. I halved the recipe–ending up with about 4 cups of soup) but added double the flour to thicken it a bit more. Next time, I will omit the bay leaf.