Creamy Mushroom Soup without Cream This mushroom soup is dairy free, low fat and has a creamy consistency without any added cream! Storing and Freezing Cream of Mushroom Soup. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the Hi, Sharon!

Ingredients of Creamy Mushroom Soup without Cream

  1. You need 1/2 of Onion.
  2. You need 3 cups of Mushrooms.
  3. You need 1 of medium Cooked Potato.
  4. Prepare 2 cloves of Garlic.
  5. You need 2 cups of Mushroom broth or water.
  6. You need of Salt and Pepper.
  7. You need 1 tbsp of olive oil.
  8. Prepare 1 tbsp of all-purpose flour.
  9. You need Pinch of Parsley.

Creamy Mushroom Soup without Cream step by step

  1. Heat Olive Oil in a large saucepan over medium heat.
  2. Add Garlic and Onion and cook for 3 minutes until onion is tender.
  3. Add mushroom and cook for another 3 minutes, set 1 tbsp mushrooms aside for later.
  4. Add flour, pepper and salt into the mixture.
  5. Add mushroom broth or water and bring it to boil.
  6. Add cooked and chopped potato to the soup and cook for another 2 minutes.
  7. Put mixtures into the blender and blend for 3 minutes on high.
  8. Add pinch of parsley and 1 tbsp mushrooms on top and serve.

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