RECIPE FOR MUSHROOM SOUP WITHOUT CREAM

This recipe for mushroom soup without cream is vegetable heavy and umami rich. The ingredients for mushroom soup are pretty simple: noodles, onion, garlic, cabbage, carrot, chili, herbs and of course mushrooms. I made this recipe with funnel chanterelles, freshly picked from the forest, but this soup works well with any mushroom!

Ingredients for Mushroom Soup without Cream

The essential ingredients of the mushroom soup are:

• onion
• garlic
• mushrooms, of course
• a good umami rich broth

What I love most about mushroom soups without cream, besides the fact that they’re perfect for fall and winter season, is that they work with a variety of vegetables.

I like to use:

• purple cabbage
• white cabbage
• carrots
• chili

But you can also use any vegetables you like such as:

• broccoli
• cauliflower
• any kind of cabbage
• celery
• leek

This little lake is now my plant-based pop-up restaurant for one and I’m the only guest 🙂

Recipe for Mushroom Soup without Cream for 2

• Rice / soba / any kind of noodles you like (I’m using thin vermicelli rice noodles)
• 2 cups mushrooms such as funnel chanterelles
• oil for cooking
• 1 medium diced onion
• 2 cloves diced garlic
• 1 cup grated cabbage
• 1/2 cup grated carrot
• 2 cups water
• 1 tbsp soy sauce
• 1 tsp onion powder
• black pepper
• 1-2 tsp miso paste or to taste
• cilantro or parsley
• lemon or lime
• chili

Cook the noodles according to the package instructions.

Clean the mushrooms with a dry brush. Avoid cleaning mushrooms with water, because they become too soggy. Cook them on a dry skillet on high heat until the moisture has evaporated. Add oil and keep cooking until the mushrooms have softened a bit, for about a minute. Set the mushrooms aside.

Cook the diced onions and garlic on the skillet on medium heat for about 2 minutes. Add the grated cabbage and carrot and keep on cooking for another minute or two stirring every now and then. Add about a cup of mushrooms, water, soy sauce, onion powder, black pepper. Bring to a boil and let bubble away on low heat under a lid for 10-15 minutes.

Turn off the heat, stir in the miso paste. Serve the soup in a bowl with noodles, rest of the mushrooms, chili, herbs and a squeeze of lemon or lime.

My Berry Forest is Full of Mushrooms!

This time of year funnel chanterelles are everywhere in the forest! But only if you put on your “mushroom glasses” 🙂

Funnel chanterelles love to hide – their brown-orange caps are pretty difficult to spot on a bed of moss full of fallen golden leaves. I’m glad I had an experienced mushroom forager with me, and she showed me the most likely spots for these treasures.

Funnel chanterelles are pretty mild but still mushroomy and full of mushroom umami. I love to use them in soups or pasta, and next on my list is a savory mushroom pie!

The nearby forest – our hoods – is giving us the best of fall with these stunning earthy tones and pops of yellow. I feel so connected to nature when it’s wet, muddy and dark, but still bright and golden. These contrasting points together make a beautiful whole.

More Mushroom Recipes

I recommend making this delicious Creamy Chanterelle Pesto Pasta!

Or why not try Savory Crepes with Creamy Chanterelle Sauce?

You can make these meals with any mushrooms.

Happy Mushroom Day!

♥ Tiina