Creamless Cream of Mushroom Soup

From Jeanette's Healthy Living.

This soup is rich and flavorful without the addition of cream or sour cream.  The Mushroom Salad Garnish adds texture and interest to this otherwise brown soup.

2 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, sliced

2 10-ounce packages or 7 cups of white button mushrooms, sliced

1 tablespoon fresh sage, chopped

2-3 sprigs fresh thyme, leaves removed

2 tablespoons soy sauce

½ teaspoon paprika

½ cup champagne or white wine

4 cups low sodium vegetable broth

Mushroom Salad Garnish:

4 button mushrooms, trimmed, thinly sliced

½ red bell pepper, finely diced

1 scallion, green parts only, thinly sliced

1 lemon

extra virgin olive oil


Heat oil in a large soup pot over medium.  Add onions and garlic and sauté until onions are softened, about 3-4 minutes.  Add mushrooms, sage, thyme, soy sauce and paprika, and stir well.  Mushrooms will release liquid and shrink in size.  Continue cooking until liquid from mushrooms is almost completely evaporated.  Add champagne and stir; cook until liquid is almost evaporated.  Add broth and bring soup to a boil; reduce heat to low and cook, covered for 20 minutes.

Puree soup in a blender until smooth.

To make Mushroom Salad Garnish, combine mushrooms, red bell peppers, scallion, a squeeze of fresh lemon juice and a drizzle of olive oil.  Add a dash of salt.

To serve, ladle soup into bowls.  Top with Mushroom Salad Garnish.