Dairy-Free Mushroom Cream Soup

Delicate, light, aromatic, without cream! This cream soup diversifies the diet of those who do not eat dairy products or fast. You can use any mushrooms you like. Even children will love the airy consistency of the soup!
cook time: 30 min
Gavin Tanner
Dairy-Free Mushroom Cream Soup

Nutrition Facts (per serving)

39
Calories
2g
Fat
6g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 700 ml
Potato 350 g
Parsley (5 branches) 10 g
Bulb onions 1 pc
Vegetable oil 1 tbsp
Champignon 200 g

Recipe instructions

Step 1

Step 1
How to cook cream soup without cream? Prepare the necessary products. You can take any mushrooms to your taste: champignons, oyster mushrooms, forest mushrooms. They can be fresh, frozen or dried. If you use dried ones, they must first be soaked and boiled. I have frozen champignons. Use filtered water; the taste of the soup largely depends on this.

Step 2

Step 2
Peel the potatoes using a vegetable peeler or knife, rinse and cut into arbitrary pieces. The finer the cut, the faster the potatoes will cook.

Step 3

Step 3
Place the potatoes in a saucepan, cover with water and put on fire. Bring to a boil and cook potatoes over medium heat until tender, about 15 minutes.

Step 4

Step 4
At this time, peel the onion and cut into small cubes. To prevent the onion from stinging your eyes, rinse the knife and the onion cut in half with running water. If you have a large onion, use only half. I took a small onion.

Step 5

Step 5
Heat vegetable oil in a frying pan, add onion and fry until golden brown. Then add the mushrooms cut into pieces and fry for another 5-7 minutes until the liquid evaporates. The mushrooms will decrease in size and acquire a golden brown color.

Step 6

Step 6
Rinse the parsley well under running water, dry with napkins or a clean towel. Finely chop the greens.

Step 7

Step 7
Drain most of the broth from the potatoes into a separate glass; using the liquid you will regulate the thickness of the soup. Place fried onions and mushrooms, as well as parsley, into the pan with the potatoes. Season with salt and pepper to your taste. At this stage you can add your favorite spices.

Step 8

Step 8
Grind the soup with an immersion blender until the consistency of a delicate cream. You can use a stationary chopper or rub the mass through a fine sieve. Using potato broth, adjust the consistency of the soup to your taste.

Step 9

Step 9
Cream soup without cream is ready! Serve it hot. Remember that the cream soup will become thicker as it cools. You can add homemade croutons and herbs to the plate. Bon appetit!

Additional rubrics

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