Cream of Mushroom Soup — Dairy Free Crema de Champiñones

Versión en Español

Cream of mushroom soup is sliced mushrooms sautéed with red onion and garlic in olive oil, deglazed with white wine, browned with thyme and rosemary, simmered in vegetable broth for 10 minutes, and blended until creamy, with no dairy. It takes 15 minutes of preparation and 15 minutes of cooking, and serves 4.

An easy, economical soup for any season, made with mushrooms that are always available.

How to Make Cream of Mushroom Soup?

Choose fresh, whole mushrooms, which are usually cheaper and yield more. The creaminess comes from blending the cooked mushrooms with the broth, not from cream.

Nutritional Information

Each serving of cream of mushroom soup contains approximately 130 kcal, 7 g of fat, 4 g of protein, 7 g of carbohydrates, 2 g of fiber, 3 g of sugars, 0 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Cream of Mushroom Soup Recipe

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4

Ingredients

• 350 g (12 oz) of mushrooms
• 400 ml (1⅔ cups) of vegetable broth
• 100 ml (⅓ cup) of white wine
• 1 red onion
• 1 garlic clove
• Thyme
• Rosemary
• Olive oil
• Salt
• Pepper
• Chopped chives

Instructions

1. Wash and dry the mushrooms, ideally large and whole, which are usually better quality, slice them, and set aside.
2. In a medium pot, heat a splash of olive oil over high heat, add the chopped onion and a pinch of salt, lower to medium, and sauté until soft. Add the garlic and cook a couple more minutes.

3. Add the mushrooms, season with salt and pepper, and stir gently. Pour in the white wine and stir for a couple of minutes until the alcohol evaporates, add dried thyme and rosemary, and cook until golden. Add 350 ml of the vegetable broth, bring to a boil, cover, lower the heat, and cook for 10 minutes.
4. Check the consistency: if it is too thin, cook a little longer uncovered to reduce; if too thick, add some of the remaining broth.
5. Remove from the heat and blend to the texture you like, coarser or finer, and adjust the seasoning. Serve right away, sprinkled with ground pepper and chopped chives.

Additional Tips

Brown the mushrooms

Letting the mushrooms brown before adding broth gives the soup a deeper flavor.

Keep some slices

Set aside a few sautéed slices to garnish the bowls.

Creamier version

If you like, stir in a splash of cream at the end, although the recipe needs none.

Reserve broth

The extra 50 ml of broth is for adjusting the thickness.

Frequently Asked Questions (FAQs)

1. Does this soup have cream?

No, it has no cream or milk. The creamy texture comes from blending the cooked mushrooms with the onion, garlic, and vegetable broth.

2. Which mushrooms are best?

Fresh, large, whole mushrooms, which are usually cheaper and yield more. Wash, dry, and slice them before cooking; the recipe uses 350 g for 4 servings.

3. What if it is too thin or too thick?

If too thin, cook a few minutes more uncovered to reduce; if too thick, add more broth. The recipe lists 400 ml but uses 350 ml at first, leaving the rest for this adjustment.

4. Why add white wine?

It adds acidity and depth to the mushrooms. Pour it in after sautéing and stir until the alcohol evaporates, then add the herbs and let the mushrooms brown.

Benefits of Mushrooms

Mushrooms are nutrient rich and low in calories and fat, and their fiber and antioxidants support digestion and the immune system.

Did You Know?

The word champignon is French and refers to the fruiting body of Agaricus bisporus, the common button mushroom, also called the Paris mushroom.

Recommended

• Creamy Mushroom Risotto Recipe
• Chiloé Garlic Cream Soup with Changles Recipe
• Cream of Spinach Soup Recipe
• Homemade Vegetable Broth Recipe