Easy Vegetarian Mushroom Soup Without Cream Recipe

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I’ve been playing around with this mushroom soup without cream recipe in the back of my mind for some time – ever since I had a similar one at a fine dining restaurant in Copenhagen earlier this year.

The rich, creamy texture and deep flavours of porcinis and thyme are still on the tip of my tastebuds and I’ve been on a quest to recreate that soup since then.

This recipe, I believe, does it. And the result is a rich and creamy mushroom soup without any dairy products at all. In fact, it is actually completely vegan. Using a combination of both dried porcini mushrooms along with browned crimini and shitake mushrooms, the soup is also super easy to make and can be finished in under an hour.

So if you’re looking for a deeply flavourful and creamy soup, this mushroom soup recipe without cream, milk or any other dairy products is sure to be a hit.

Mushroom Soup Without Cream
Mushroom Soup Without Cream

How to Make Mushroom Soup Without Cream

We’re going to start this soup by softening our porcini mushrooms (you can buy dried porcinis here). Add some vegetable stock to a small saucepan and bring it to a gentle simmer.

Remove the pot from the heat, add your dried mushrooms and cover the pot. Let the mushrooms soften for at least 15 minutes – in the meantime, we’ll get the rest of the soup together.

Ingredients for this mushroom soup recipe
Ingredients for this mushroom soup recipe

Now, in a large saucepan or Dutch oven, add some olive oil and set it over medium heat. Once the oil is shimmering, add some sliced fresh mushrooms.

I use a mixture of crimini and shitake mushrooms, but you could even use white button mushrooms here. Because we’re going to thoroughly brown them, they will get a good amount of mushroom flavour.

Starting to brown the mushrooms
Starting to brown the mushrooms

Cook the mushrooms, stirring frequently, until they begin to release their moisture, shrink in size and start to brown. Be patient with this – the whole process will take around fifteen minutes.

It is essential that you adequately brown your mushrooms as this is the basis for the flavour in the soup. It’s also the same process that I use in my mushroom sauce recipe and in my mushroom bucatini recipe and my quiche recipe.

Browning the mushrooms
Browning the mushrooms

Once the mushrooms are golden brown, toss in some sliced shallots along with a few generous pinches of salt. Cook the shallots until they are very soft and fragrant, about 5 minutes or so.

Next, add a bit of minced garlic to your mushrooms and shallots. Cook this just until it’s fragrant, no more than a minute.

Adding the shallots to the mushrooms
Adding the shallots to the mushrooms

Toss in a number of thyme sprigs tied together with some butcher’s twine (for easy removal) and cook for another 30 seconds or so, just to release the oils from the thyme leaves.

Then, sprinkle a bit of flour over the mushrooms. This will act to thicken the soup when the time comes. Stir the flour into the mushrooms and cook for a few minutes, just get the raw flavour out of it.

Adding the thyme and flour to the pot
Adding the thyme and flour to the pot

Deglaze the pan with a bit of dry white wine. Cook this, scraping up any browned bits from the bottom of the pot, until the wine has all but evaporated and the strong alcohol smell has cooked off.

Then, pour over your soaked porcini mushrooms and their soaking liquid along with some vegetable stock.

Adding the wine to the pot
Adding the wine to the pot

Bring everything to a simmer and season generously with salt and pepper (make sure to taste the broth!).

Let the soup simmer for about fifteen minutes, just to get everything softened and to allow the thyme to really infuse its flavour.

Letting the soup simmer
Letting the soup simmer

Once the leaves have started falling off of the thyme bouquet, it’s time to turn off the heat. Remove the thyme and, working in batches, transfer your soup into a blender.

Blend on high until the soup is completely pureed, emulsifiers and creamy – about two minutes.

Blending the mushroom soup
Blending the mushroom soup

Return the pureed soup to the pot and bring to a simmer once more. Taste to adjust for seasoning – adding more salt and pepper if needed. Then, all you need to do is serve and enjoy!

Mushroom Soup Without Cream

Mushroom Soup Without Cream

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This mushroom soup is deeply flavourful and incredibly complex while still being very easy to make!


  • 1 litre (4 cups) vegetable stock, divided
  • 40g (1.5oz) dried porcini mushrooms
  • 30ml (2 tablespoons) extra virgin olive oil
  • 250g (8oz) mixed mushrooms, such as crimini and shitake, sliced thin
  • 1 large shallot, sliced
  • 3 cloves garlic, minced
  • 15-20 fresh thyme sprigs, tied together in a bouquet garnis
  • 20g (2 tablespoons) all-purpose flour
  • 150ml (1/2 cup) dry white wine


  1. Add 250ml (1 cup) of the vegetable stock to a small saucepan and set over medium heat. Cover and bring to a gentle simmer. Remove from the heat and add the porcini mushrooms. Cover the pot and allow the mushrooms to rehydrate in the hot stock for at least 10-15 minutes, while you are building the rest of the soup.
  2. While the porcinis are soaking, add the olive oil to a large saucepan or Dutch oven and set over medium heat. When the oil is shimmering, add the sliced mixed mushrooms. Stirring occasionally, cook the mushrooms until they have released all of their moisture, shrunk considerably in size, and have begun to turn a deep golden brown - about 10 to 15 minutes.
  3. Once the mushrooms have browned, add the shallot along with a generous pinch of salt. Cook, stirring frequently, until the shallot has softened, about 5 minutes.
  4. Add the garlic to the pot and cook until fragrant, about 30 seconds to 1 minute. Toss in the thyme bouquet and stir it to combine.
  5. Sprinkle flour over the mushroom mixture and stir to combine. Cook for about 2 minutes, until the raw flour smell has cooked off and it begins to smell toasty.
  6. Pour over the white wine and stir to combine with the mushrooms, scraping up any browned bits that have accumulated on the bottom of the pot. Cook until the liquid has mostly evaporated and the strong alcohol smell has dissipated.
  7. Pour over the remaining 750ml (3 cups) of vegetable stock along with the porcini mushrooms and all of their soaking liquid. Stir to combine and bring everything to a simmer. Allow to simmer for about 15 minutes, until the leaves begin to fall off of the thyme sprigs. Taste the broth to adjust for seasoning, adding salt and pepper where necessary.
  8. Using tongs, remove the thyme bouquet from the pot and discard. Likely working in batches, ladle the soup into a blender and blend on high for about 2 minutes - until the soup is thick and creamy.
  9. Add the pureed soup back into the pot and bring to a gentle simmer. Taste to adjust for seasoning, adding salt and pepper where needed. Serve and enjoy.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 713mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 4g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

This rich cream of mushroom soup without cream (or dairy of any kind) is easy to make and incredibly flavourful. It’s sure to become a quick favourite!

Are you wondering how to make mushroom soup without milk or cream? Have any questions about this recipe? Let us know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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