The more common type of mushroom soup has cream or milk added to it. If you’re like me who doesn’t like the creamy texture for this soup, simply skip the cream and you’ll get to savour the flavour of the mushroom even more. It also has lesser calories and healthier than the creamy type.
This is a very simple recipe which you can prepare in advance and keep in the freezer for a long time. Store in serving size containers for ease of reheating when needed.
You can make it with whatever types of mushrooms you like, but I grew up with shiitake mushroom which I love for its unique flavour.
Mushrooms simmering in chicken stock
Cooked mushrooms blended into fine puree
If puree is too thick, add more chicken stock to your desired consistency
Mushroom Soup without cream
- 300 g dried shiitake mushrooms
- 200 g fresh shiitake mushrooms
- 3 cloves garlic
- 3 shallots
- 50 g butter
- 2 bay leaves
- 500 ml chicken stock
- Cut dried shiitake mushrooms into halves and soak in water to rehydrate.
- Cut fresh shiitake mushrooms into halves or smaller.
- Slice shallots and garlic.
- Melt butter in a saucepan and saute the shallots & garlic.
- Add both mushrooms, bay leaves and some of the water that used to rehydrate the dried mushrooms.
- Pour in the chicken stock and simmer until the mushrooms have absorbed most of the liquid.
- Remove the bay leaves and transfer into a pot to cool down.
- Add the mushrooms into a blender in batches and blend into a fine puree.
- At this stage, you can add more chicken stock if the puree is too thick until your desired consistency.
- Reheat only the amount you need and the rest can be kept in the freezer.
- Store in serving size containers for ease of reheating when needed.