This mushroom soup without cream has been one of my go-to comfort dishes for cold evenings and busy weeknights. I discovered this combination when I wanted the lush mouthfeel of a cream soup but without adding heavy cream; a simple roux and whole milk deliver that rounded texture while keeping the flavor bright and mushroom-forward. The first time I made it, my partner declared it worthy of restaurant praise, and my friends have asked for the recipe at potlucks ever since. It’s warming, earthy, and surprisingly light for how satisfying it feels. What I love most about this version is the balance of deep mushroom umami and the gentle aromatic lift from sautéed onions and garlic. Browning the mushrooms until they caramelize adds layers of flavor that a splash of soy sauce amplifies without making the soup taste “Asian.” The thyme adds an herbal whisper. Because I keep the method straightforward—no cream, just pantry staples—this is one of those recipes I can pull together in under 40 minutes and still serve with confidence to guests.

Ingredients

• Olive oil: 2 tablespoons, divided. Use a good extra-virgin olive oil for finishing and a neutral extra-virgin or light olive oil for sautéing; it contributes subtle fruitiness without overpowering the mushrooms.
• Onion: 1 medium, diced. Yellow or sweet onions work best—look for firm bulbs without soft spots. The onion softens and sweetens to balance the earthiness of mushrooms.
• Garlic: 3 cloves, minced. Fresh garlic gives a bright aromatic note; grate with the side of a knife if you prefer it nearly invisible in texture.
• Mushrooms: 18 ounces (about 1 pound + 2 ounces). Use Portobello, cremini, or a mix for depth—cremini bring a mild meatiness while portobello add a robust, savory backbone.
• All-purpose flour: 1/4 cup. This forms the roux with oil and mushroom juices to thicken the liquid without cream.
• Low-sodium vegetable broth: 2 1/4 cups. Low-sodium allows you to control final saltiness; choose a brand you trust for a clean, savory base.
• Whole milk: 1 cup (full-fat cow milk). Provides creaminess and body while keeping the overall dish lighter than heavy cream.
• Fresh thyme: 1/2 teaspoon leaves (or 1/4 teaspoon dried). Thyme pairs beautifully with mushrooms; strip leaves from stems for the best texture.
• Soy sauce: 1 tablespoon (light soy recommended). Adds umami depth and a touch of color—adjust to taste depending on your broth’s salt level.
• Salt & black pepper: To taste. Add gradually, tasting as you go—the soy sauce and broth provide most of the savory backbone.

Instructions

Prepare the mushrooms: Rinse mushrooms briefly under cold water to remove dirt and pat dry immediately—do not soak. Slice half of them and roughly chop the other half so you get a mix of texture: silky purée and small mushroom pieces to bite into. Sauté aromatics: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and cook for about 4 minutes until translucent, then add the minced garlic and cook for 1 minute more until fragrant but not browned. Brown the mushrooms: Add the sliced and chopped mushrooms with a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms release their juices and begin to brown, about 8–10 minutes. Spoon out 3 tablespoons of browned mushrooms and reserve for garnish—this adds a contrasting texture when you serve. Make the roux: Stir in the remaining 1 tablespoon of olive oil and the 1/4 cup of all-purpose flour. Cook, stirring constantly for about 1 minute, until the raw flour smell cooks off and a paste forms—this will thicken the soup when liquid is added. Add broth and simmer: Slowly pour in 2 1/4 cups of low-sodium vegetable broth, stirring to dissolve any flour from the bottom. Bring to a gentle boil to activate thickening, then reduce heat to medium-low and stir in 1 cup of whole milk and the thyme. Simmer uncovered for 15–20 minutes, stirring occasionally, to allow flavors to meld. Finish and season: Stir in 1 tablespoon light soy sauce, cook an extra minute, then taste and adjust salt and pepper. If the soup is too thick, add a splash more broth or milk; if too thin, simmer a little longer to reduce. For a velvety texture, blend part or all of the soup with an immersion blender or in batches using a countertop blender—leave some pieces whole if you like texture. Serve: Ladle into bowls, garnish with the reserved browned mushrooms and a light drizzle of olive oil. Serve immediately with crusty bread or a simple salad for a complete meal.

Storage Tips

Refrigerate in a shallow, airtight container to cool quickly and maintain quality—use within 4 days. For freezing, portion soup into freezer-safe containers leaving 1 inch headspace for expansion and store up to 3 months. To reheat, thaw in the fridge overnight if frozen, then warm gently in a saucepan over medium-low heat, stirring occasionally; add a splash of milk or broth to refresh texture. Avoid boiling after adding milk to prevent slight curdling—gentle simmering keeps it silky.

Ingredient Substitutions

For a dairy-free version, substitute the whole milk with unsweetened oat or almond milk and finish with 2 tablespoons of canned coconut cream for richness—this changes the flavor slightly but keeps a creamy mouthfeel. To make it gluten-free, swap all-purpose flour for a 1:1 gluten-free flour or use cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water, add near the end and simmer). Use tamari for a gluten-free soy alternative. If you prefer a deeper mushroom flavor, add 1 teaspoon mushroom powder or 1/4 cup dry sherry during deglazing.

Serving Suggestions

Serve in shallow bowls with slices of warm crusty bread, a drizzle of high-quality olive oil, and a sprinkle of freshly ground black pepper. Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, serve with sautéed greens or grain bowls—this soup pairs well with quinoa, barley, or a slice of toasted sourdough for dunking.

Cultural Background

While creamy mushroom soups have roots in European bistros where cream and butter were commonly used to enrich stocks, this lighter adaptation reflects home-cooking pragmatism—achieving creaminess via roux and milk. Mushrooms have long been prized in many cuisines for their umami; adding soy sauce mirrors techniques used in fusion cooking to amplify savoriness without adding fat. This recipe sits comfortably in modern American home cooking—simple, adaptable, and ingredient-forward.

Seasonal Adaptations

In autumn and winter, use a mix of wild mushrooms like chanterelles or shiitake for intense flavor and fold in a touch of roasted garlic. In spring, keep it lighter with cremini and a squeeze of lemon to brighten. For holiday menus, finish with truffle oil or a few drops of toasted sesame oil for an unexpected aromatic note. Add roasted root vegetables in cooler months for body and sweetness.

Meal Prep Tips

Make a double batch and freeze single-serving portions for quick lunches. If planning for a make-ahead dinner, cook through the simmering step, cool, and refrigerate; reheat gently, add soy sauce and milk near serving time, and blend as desired. Store garnishes—reserved browned mushrooms and fresh thyme—separately to keep textures crisp when plating.

Bring this soup to your next cozy dinner or casual gathering—the ease and layered flavors make it a keeper. Try it once and you’ll have a new standby that’s both comforting and practical to make week after week.