Mushroom Soup Without Cream

This mushroom soup without cream is a delicious broth-based soup that can be modified to your taste. It's close to a mushroom soup that I had at a great deli in Florida — I've been trying to duplicate it ever since. I finally found a basic recipe that I could modify; this is the result. Great with a salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: shitake, baby portobellos, and white button mushrooms.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 81 Calories

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• ½ cup sliced celery
• 6 cups chicken stock
• ½ cup chopped green onion
• 1 cup peeled and sliced carrots
• 1 cup sliced onions
• 1 teaspoon fresh thyme leaves
• 1 cup sliced leeks (Optional)
• 2 pounds sliced fresh brown or white mushrooms

Recipe Instructions

Step 1

Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.

Step 2

Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.

Step 3

Ladle into bowls; serve with green onions sprinkled on top.