RecipeNon-Dairy Cream of Mushroom Soup
- Calories: 110
- Protein: 7 g
- Total Fat: 2 g
- Unsaturated Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 5 g
- Total Sugar: 5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 320 mg
Chicken noodle may be the go-to soup when you’re feeling under the weather, but there’s another surprising remedy: this scrumptious cream of mushroom soup. It’s both thick and comforting, and it features a bold umami flavor that may help soothe a frustrating cough and never-ending sniffles. Its immune-boosting powers come from the mushrooms. While many dismiss them as a lowly fungus, mushrooms feature antiviral properties thanks to their beta-glucans and chitosans, which can help protect against colds, flu, and other infections. Thus, slurping this soup is an effective way to shower your body with a hefty dose of delicious cold-fighters.
- Recipe notes:
• If you prefer a thinner soup consistency, simply add more broth a few tablespoons at a time. You can double up the recipe and freeze extra portions for future use.
• Before activating the immersion blender, begin by submerging it into the hot soup without turning it on. Ensure the base is oriented so that the blade portion lies flat against the bottom of your pot. Once properly positioned, activate the blender at its lowest speed setting and commence puréeing. It is crucial to maintain the blade portion in a flat orientation, facing the bottom of the pot, as you move it around the perimeter. Avoid tilting it upwards, as this may result in hot splatter. I recommend keeping the blender at the lowest speed throughout the entire blending process until you achieve your desired consistency.
- Prep time
- Total Time
- • 2 pounds sliced mushrooms (any type, such as button or baby bella)
- • 2 yellow onions, finely diced (about 3 cups)
- • 1 to 2 tablespoons olive oil
- • 1 to 2 tablespoons fresh thyme leaves (or 1 to 2 teaspoons dried thyme)
- • 3 cloves garlic, minced (or ¼ teaspoon garlic powder)
- • 1 teaspoon kosher salt, or more to taste
- • 1 can (15 ounces) cannellini beans, rinsed and drained
- • 4 cups reduced-sodium vegetable broth
- • 1 to 2 tablespoons balsamic vinegar
- • Ground black pepper
- • Chopped parsley for garnish
Liberally mist a large pot with nonstick oil spray and warm over medium-high heat. Add the mushrooms and leave them undisturbed for 4 minutes. Cook for another 15 to 20 minutes, stirring occasionally. As they cook, the mushrooms will generate a lot of liquid, and then naturally absorb it as they continue to cook down. The goal is browned and caramelized mushrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish.
Add the onions, oil, thyme, garlic, and salt and cook for about 5 minutes, until the onions are softened and slightly browned. Add the beans and cook, stirring, for 1 to 2 minutes. Stir in the broth and cook for another 5 minutes, reducing the heat to low when it starts to bubble.
Turn off the heat. Using an immersion blender, puree the soup in the pot, leaving lots of bits and pieces of mushroom for texture throughout. Alternatively, you can puree for longer to create a completely smooth soup. Stir in the vinegar and season with salt and pepper. Garnish the bowls with the reserved sautéed mushrooms and a sprinkle of parsley.
Hungry for more soup recipes? Try my Creamy Broccoli Soup and Creamy Tomato Soup
Nutrition information provided for 1 cup.
