Mushroom Soup Without Cream

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

4.6 from 14 votes

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Servings 4

Prep Time 5

Total Time 45

Ingredients

1 litre (4 cups) vegetable stock divided
40 g (1.5 oz) dried porcini mushrooms
2 tbsp extra virgin olive oil
250 g (8 oz) 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
2 tbsp all-purpose flour
150 ml (½ cup) dry white wine

Instructions

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.
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.
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.
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. 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.
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.
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.
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.
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.