Healthy cream of mushroom soup has no cream but still tastes just as creamy and yummy as the original. But, this one’s without the calories!
Folks you’re going to love this mushroom soup!
Not only is it quick and easy to make but it’s a creamy mushroom soup without the cream.
It’s still got an amazing deep mushroom flavour. Just like the thick and creamy version of mushroom soup we all remember from the familiar red and white can. But it’s much healthier!
It took me 3 batches of making this cream of mushroom soup, until I got it right, where I could remove the cream ingredient and still feel that the soup had its rich creamy taste at a much reduced calorie and fat content.
In fact, this one became a bit of an obsession. Adding too much potato made it more of a cream of potato soup, adding not enough meant it was too watery!
I finally came up with the right consistency with these quantities below.
I so badly wanted to include it in my lunchtime soups option as the original full fat version cream of mushroom soup has always been one of my favourites.
There’s just so many ways now to make soups “creamier” without unnecessarily adding extra fat and calories to good wholesome food.
If you’re looking to start reducing your calorie intake, or watching your weight, I find it’s always good to check what’s actually been added to the food.
Notes For How To Make Creamy Mushroom Soup Without The Cream
- Wipe the mushrooms clean of any dirt first using kitchen paper. Never wash mushrooms!
- It is possible to make this soup without using any stock at all and just milk. Make sure the soup is well seasoned if you choose to do this.
- Alternatively to add more depth of flavour adjust the quantity of milk to stock. You could do less milk and more stock or vice versa.
- I used skimmed milk to make this mushroom soup as low in calories and fat as possible. The addition of the potato adds back the thickness you would normally get from full fat milk. If you do use full fat, use only one potato and note the calorie content will be different.
- To freeze any leftovers allow the soup to cool completely before freezing in individual containers.
- To re-heat your creamless mushroom soup defrost entirely first then place in a pan on the hob and gently re-heat to remove any lumps. If using a microwave heat for 1 minute then stir and repeat this process until the soup has no lumps and is at a required heat.
For This Cream Of Mushroom Soup You May Need….
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Equipment
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Other Popular Soup Recipes You Might Also Like
- A simple healthier Scottish leek and potato soup. Still as deliciously creamy and smooth tasting as the original but as it’s not made with butter or cream, it’s so much more healthier!
- Sweet potato and red lentil soup is a delicious and easy recipe. This healthy vegan and gluten free soup is a perfect filler that never fails to please.
- This delicious creamy vegan cauliflower leek soup is a perfect comforting soup. It’s a light and healthy low-calorie soup that’s simple to make in just under an hour!
Cream of Mushroom Soup Recipe
Leaving out the cream in this cream of mushroom soup recipe, for me, actually means I can taste the vegetables, rather than just cream!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Cream of Mushroom Soup
Equipment
Ingredients
- Low cal cooking spray
- 1 medium onion diced
- 2 medium potatoes peeled and diced
- 250 g white mushrooms chopped
- 1 L chicken or vegetable stock
- 350 ml skimmed milk
- 1 tbsp corn flour mixed with 2 tbsp. cold water
- Salt and pepper
- Some extra mushrooms left over for garnish
- 1 tbsp chopped parsley
Instructions
- Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
- Add the diced onion and soften it, stirring continuously for about 4 – 5 minutes, then add the diced potato and the chopped mushrooms. Stir for a further 3 – 4 minutes.
- Add the stock and simmer together for 20 minutes until the potatoes are soft. Remove from the heat.
- When the soup has cooled, blitz it in a blender / food processor and return to the pan.
- Add the milk, the corn flour, and then stir to thicken. Add more corn flour (mixed in cold water first) if a thicker consistency is required.
- Season to taste and then serve garnished with the mushrooms and parsley.
John
Delicious! Although I did make a bit of a change to the amount of stock used as suggested. I followed the recipe exactly as its said to be done then I added just 150ml milk and 150ml more stock. I suppose its a personal preference but I’ll definitely be making this soup again!
Neil
Hi John, thanks so much for making my recipe then rating and commenting on it. As you say the addition of more / less stock or milk is a personal preference so I’m glad you adjusted the soup to suit your own tastes. Let me know if you make any of my other soups, I’d love to hear!