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Cream of Mushroom Soup Without the Cream

This is an easy and absolutely healthy cream of mushroom soup! It’s got only a few ingredients but it’s out of this world delicious!


Total: 20min
Prep: 10 min
Cook: 10 min
Yields: 2-4 servings
Level: Easy


2 tablespoons olive oil
1 lb crimini mushrooms, sliced
1 lb shitake mushrooms, sliced
2 shallot, minced
3 clove of garlic, mined
1 large potato, cut into chunks
2 cups of vegetable broth or water
½ teaspoon freshly ground black pepper
1 teaspoon Himalayan link salt
1/8 teaspoon ground nutmeg
1 teaspoon fresh thyme


Heat the olive oil in a large pot over a medium heat, add the shallots and garlic and cook for a minute, stirring occasionally. When the mushrooms turn light golden brown add the potato, vegetable broth or water, salt, pepper, nutmeg, and thyme. Bring everything to a boil, turn the heat down and let it simmer for 20 minutes or until the potato is fork tender. Using a hand blender, blend everything until smooth and creamy. You can use a regular blender or a food processer too. Serve with whole-wheat toast and enjoy!

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