Mushroom Soup without Cream
Mushroom Soup Without Cream is hearty, earthy and blended with Greek yogurt for a creamy, comforting bowl that’s wholesome and rich.
Servings: 8
Calories: 100kcal
Equipment
- Large Soup Pot
- Immersion Blender
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon butter unsalted
- 2 ½ pounds cremini mushrooms
- 1 ½ teaspoon sea salt
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 large yellow onion finely chopped (about 1 cup)
- 2 scallions chopped
- 3 cups vegetable stock low sodium
- 2 cups Greek yogurt non-fat plain
Instructions
- Melt butter on medium heat in a large soup pot.
- Add mushrooms, salt, dried thyme, ground pepper and stir regularly until most of the water has evaporated; about 10 minutes.
- Stir in onions and cook for about 5 minutes.
- Pour in 3 cups of stock and allow it to come to a low boil then remove from heat.
- Stir in 2 cups of non-fat plain Greek yogurt and mix well until combined.
- Blend about half of the soup in a blender or in the pot with an immersion blender and mix well.
- Serve and garnish with parsley or chives.
Notes
- Clean mushrooms gently, use a damp cloth or paper towel instead of rinsing under water to preserve flavor.
- Cook on medium or medium-high to allow the mushrooms to release their water and develop an earthy flavor without burning.
- Pureeing part of the soup gives it a creamy base while leaving small chunks for texture.
- For easier cleanup, blend directly in the pot with an immersion blender.
- Add additional salt, pepper or fresh herbs as needed.
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 839mg | Potassium: 745mg | Fiber: 1g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
