Mushroom Soup Without Cream
A silky, dairy-free mushroom soup made with coconut milk, miso, and mushrooms for bold umami flavor. Ready in 20 minutes, it’s cozy, healthy, and perfect as a light meal or a cream-of-mushroom substitute in casseroles.
Servings 4 people
Calories 147kcal
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 3 cloves fresh garlic minced
- 2 cups fresh mushrooms sliced
- 1 teaspoon fresh thyme
- 3 cups mushroom broth
- 1 tablespoon miso red or white
- ½ cup coconut milk
- 3 tablespoons cornstarch
- Salt and black pepper to taste
- Green onions, parsley, or chives chopped for garnish
Instructions
- Heat oil in a soup pot over medium high heat.
- When hot, add the onion and garlic and cook until onions start to soften about 1-2 minutes. Next, add the mushrooms and thyme, cooking an additional 3 minutes.
- Add broth and miso to the pot, cover with lid, reduce heat and cook for 5 minutes.
- Whisk together the cornstarch and milk until smooth. Add to the soup and continue cooking for five minutes. As it cooks, the soup will thicken. Taste and add salt and black pepper as needed.
- Serve up in bowls and sprinkle with chopped green onions.
Video
Notes
- Make a slurry: Always whisk cornstarch into cold liquid before adding it to the pot to prevent lumps.
- Pick the right broth: Mushroom broth adds deeper, earthier flavor than vegetable broth and pairs perfectly with miso.
- Boost the umami: Before serving, taste and add a little extra miso, soy sauce, or tamari if you’d like even more savory depth.
- For casseroles: Blend the soup smooth and add an extra teaspoon or two of cornstarch for a thicker, cream-of-mushroom style base.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
