This week I made a big pot of mushroom soup, an absolute favourite of mine. I often feel guilty for eating creamy mushroom soup out of a can because of all the added salt and heavy cream. This recipe relinquishes all that guilt because it’s free of cream and thickened with flour instead, the addition of potatoes also makes this soup relatively hearty. Another bonus? It’s super simple and quick to whip up! I wrote down this recipe a few years ago and unfortunately haven’t been able to find the original source since.
Cream Free Mushroom Soup
1 Tbsp butter
1 white onion, diced
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp S & P
4 cups mushrooms (I used a mix of white and brown cremini mushrooms)
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup sour cream
1 green onion
1. Melt butter in a saucepan over medium heat and cook garlic, onion, thyme, s & p until veggies are softened and herbs are aromatic, about 5 minutes.
2. Add mushrooms and potato and cook until mushrooms begin to sweat and the potato is softened, about 10 minutes.
3. Stir in flour and cook for 1 minute. Stir in stock and bring to a boil, reduce heat and simmer until the soup is thickened, about 10 minutes.
4. Serve with a dollop of sour cream and green onions.