Mushroom Soup Recipe (Cream-Free)
This past weekend in honor of Valentine’s Day I made a lovely, classic five course French dinner for two. Dinner started with this gorgeous cream-free homemade mushroom soup and was followed by a plate of vegetables a la Grecques.
It was the perfect French bistro fare and everything turned out absolutely delicious!
I found this homemade mushroom soup recipe in Anthony Bourdain’s Les Halles Cookbook and slightly changed the format. The original recipe calls for six tablespoons of butter and though I’m sure it must taste incredibly velvety and rich, I decided to only use two tablespoons.
The remaining four tablespoons were substituted for extra virgin olive oil as a healthier alternative.
The result was still velvety and the flavors were assertive and well rounded. This homemade mushroom soup tastes like something you would find at a high end restaurant, that comes topped with plenty of shaved truffles. It’s earthy, really earthy in fact, a little sweet (from using dry sherry) with a hint of brightness from the parsley.
It’s a scrumptious mushroom soup I can’t get enough of and one that pairs nicely with a frisee salad or a simple toasted camembert and fig bread. This homemade mushroom soup is the perfect recipe if you don’t want a lot of mise en place as it only takes five minutes to prep!
Homemade Mushroom Soup Recipe (Cream-Free)
A classic and incredibly easy recipe for Homemade French Mushroom Soup! The nutty and earthy flavors of the mushrooms are at the forefront of this cream-free homemade mushroom soup recipe.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 4 people 1x
- Category: Soups
- Cuisine: French
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 13 ounces button or cremini mushrooms (roughly chopped)
- 1 quart low sodium chicken stock
- 2 sprigs parsley + 8 parsley leaves (roughly chopped)
- 1/4 cup dry sherry (NOT cooking sherry)
- salt and pepper to taste
- In a deep skillet (or large pot) over medium high heat, melt 2 tbsp butter and add onions. Cook for about 4 minutes or until onions are soft.
- Add mushrooms, extra virgin olive oil and the remaining tablespoon of butter. Cook for 10 minutes or until most of the liquid from the mushrooms has evaporated. Make sure the mushrooms don’t change color (dark brown).
- Add chicken stock and 2 sprigs of parsley and bring to a boil. Stir, lower heat to a simmer and cover with a lid. Cook for an hour.
- Turn the heat off, remove the parsley sprigs and let cool for 10-15 minutes.
- Transfer mushroom soup to a blender and blend until smooth. You can alternatively use an immersion and blend it in the deep skillet. Add a little water if you find the soup too thick.
- Return mushroom soup to the deep skillet or pot, turn the heat to low and add the sherry. Stir, season with salt and pepper and serve with a little chopped parsley on top.
This mushroom soup will keep on developing in flavor so I suggest making it a day before if you want more intensity in your bowl!
- Serving Size:
- Calories: 218
- Sugar: 3.8 g
- Sodium: 42 mg
- Fat: 20.4 g
- Saturated Fat: 5.8 g
- Carbohydrates: 7 g
- Fiber: 1.6 g
- Protein: 4.1 g
- Cholesterol: 16.8 mg
Keywords: recipe, appetizer