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Creamless Cream of Mushroom Soup

This soup is so rich and flavorful, no one will miss the cream. The Mushroom Salad Garnish adds texture, color and interest, making it fun to eat this soup.
Author Jeanette


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 garlic cloves sliced
  • 2 10- ounce packages or 7 cups of white button mushrooms sliced
  • 1 tablespoon fresh sage chopped
  • 2-3 sprigs fresh <g class="gr_ gr_174 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep" id="174" data-gr-id="174">thyme </g> leaves removed
  • 2 tablespoons soy sauce
  • ½ teaspoon paprika
  • ½ cup champagne or white wine
  • 4 cups vegetable broth if using store-bought broth, buy low-sodium

Mushroom Salad Garnish

  • 4 button mushrooms trimmed, thinly sliced
  • ½ red bell pepper finely diced
  • 1 scallion green parts only, thinly sliced
  • 1 lemon
  • extra virgin olive oil
  • salt


  1. Heat oil in a large soup pot over medium. Add onions and garlic and sauté until onions are softened, about 3-4 minutes. Add mushrooms, sage, thyme, soy sauce and paprika, and stir well. Mushrooms will release liquid and shrink in size. Continue cooking until liquid from mushrooms is almost completely evaporated.
  2. Add champagne and stir; cook until liquid is almost evaporated. Add broth and bring soup to a boil; reduce heat to low and cook, covered for 20 minutes.
  3. Puree soup in a blender until smooth.
  4. To make Mushroom Salad Garnish, combine mushrooms, red bell peppers, scallion, a squeeze of fresh lemon juice and a drizzle of olive oil. Add a dash of salt.
  5. To serve, ladle soup into bowls. Top with Mushroom Salad Garnish.