Creamless Mushroom Soup

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Looking at this soup, you’d say at least it has nice handwriting and fortunately really rich flavor for not having cream. It’s no cauliflower soup. Mushrooms just don’t have cauli creamability, but they make up for it in umami intensity. And so in which cookbook did we find  creamless mushroom soup you ask, oh you didn’t ask and likely don’t care which is completely fine with me. Except, I’m gonna have to tell you because I can’t not talk about the cookbooks.

There’s not a dog in Danny Meyer’s and Michael Romano’s Union Square Cafe cookbook. We’ve leaned on their cookbook before for those incredible rosemary smacked bar nuts.  For all the millennials reading, by all I mean my daughter who might be doing mocking research, Danny Meyer is also known for Shake Shack. It was cookbook day 51, SOL 145 of pandemic homestay and I needed something for lunch. 

Mushroom soups often hit only one note, the mushroom, but this one brews up an incredible layering of flavors that come from rather simple ingredients and minimal effort. The recipe makes a lot and you don’t need much to get your fill. Next time, I will make half the recipe. And there will be a next time. Stay safe out there!

creamless mushroom soup

preptime 20 min                      6 – 8 servings

  • 2 Tbsp butter
  • 1 cup peeled (or just scrubbed) and sliced carrots
  • 1 cup sliced onions
  • 1 cup sliced leeks, washed, white and light green parts only
  • 1/2 cup sliced celery
  • 1 tsp fresh thyme leaves
  • 2 lbs sliced white mushrooms
  • 6 cups chicken stock
  • 1 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 4 tsp minced chives
  • 3 Tbsp olive oil
  1. Melt butter over a medium heat in a large soup pot.
  2. Add the carrots, onions, leeks and celery and cook until tender but not browned, about 10 minutes.
  3. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. 
  4. Add the chicken stock, salt and pepper and simmer, covered, for 30 minutes.
  5. Puree the soup in a blender or food processor in as many batches as necessary. Blend well to get a fine consistency. 
  6. Adjust seasoning to taste. Serve with chives and a drizzle of olive oil. 

recipe slightly modified from the Union Square Cafe cookbook and provided by your friends at crunchtimefood.com

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1 Comment

  1. Liz says Aug 16th 2020 3:16 pm

    This falls into the required about 10 ingredients and I love soup so will let you know how it goes.

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