Mushroom Soup Without Cream

Mushroom Soup is rustic, hearty and packed with flavour. It is easy to make with ingredients you will already have in your kitchen. There is something comforting about a large bowl of steaming hot soup especially if the weather is right.

Mushroom is low in calories, high in minerals, protein, vitamins and fibre. It is are antibacterial, antifungal, anti-inflammatory, low in cholesterol, etc. and is used widely in Japanese medicine. It should be promoted as an excellent food source. To learn more about Mushrooms as a superfood, click on this link: https://www.thepretendchef.com/mushroom-health-benefits-facts/

This Mushroom soup is a rich soup that any vegetarian, vegan or omnivore will be proud and excited to eat. Simple, easy and quick to make, it will fill you up with very few calories. Mushroom soup is ideal for weight watchers. Omit the beef if making a vegetarian-vegan version.

I used a mixture of mushrooms for my soup each bringing its own flavour and texture to the dish, some more pungent, others chewier. Use whatever mushrooms you can lay your hands on.

You can use any mix or blend of vegetables depending on what you have or like, I used red and green bell peppers, carrot, green beans, cabbage and celery. When adding the cornflour slurry, add a little at a time and stir. This Mushroom soup is supposed to be more of a thin soup than thick. The cornflour is just to help give it more body and hold everything together beautifully. You can also use cream.

To make clear Mushroom Soup

1 tablespoon vegetable oil
150g beef
2 tablespoons chopped onions
1/2 teaspoon minced garlic
1 cup mixed vegetables (carrot, green beans, green pepper, cabbage, celery)
1 teaspoon tomato paste
mushroom mix (see notes below)
1 tablespoon soy sauce
1 scotch bonnet
1 seasoning cube
parsley, spring onions or basil for garnish
1 teaspoon cornstarch

Thinly slice beef, wash and chop your vegetables and scotch bonnet.

Rinse and chop mushrooms.

Mix cornstarch with 2 teaspoons of water in a small bowl, set aside.

Heat vegetable oil in a frying pan over medium-high heat.

Add beef, stir-fry to brown.

Add onions and fry until transparent, add garlic, fry until it is aromatic.

Mix in tomato paste and fry for 1 minute.

Pour in the chopped mushrooms, stir and fry until mushrooms are browned.

Add vegetables and scotch bonnet, fry until slightly wilted.

Pour in water and seasoning cube (or add a stock).

Cover, reduce heat to low and cook for 20 minutes.

Add soy sauce, stir and add the cornflour slurry a little at a time. Stir to check the thickness. It shouldn’t be thick.

Cook for 2 minutes, taste and correct seasoning.

Take off the heat.

Sprinkle coriander, spring onions, basil or ncha anwu (scent leaf) to serve.

Enjoy with rice, noodles, bread, or drink as it is.

Notes

• I used a mixture of 6 buttons, 1 large portobello, 1 shitake and 1 oyster mushroom.
• To make it totally vegetarian, omit the beef.
• If using portobello mushrooms remember to scrape off the dark gills under the caps as they will give the soup a brownish muddy colour.
• Tear up the oyster mushroom in strips.

If you enjoyed my Mushroom Soup without cream, you will also enjoy my Mushroom Hash (Sauce), Mushroom Pepper soup, Mushroom Omelette without cheese and Snail Pepper soup.

Print

Clear Mushroom Soup

Mushroom Soup is rustic, hearty and packed with flavour. It is easy to make with ingredients you will already have in your kitchen.

Course Appetizer, Dinner, lunch, Main Course, Side Dish, Soup

Cuisine world

Keyword health food, mushroom

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 2

Author gaga

Ingredients

• 1 tablespoon vegetable oil
• 150 g beef
• 2 tablespoons chopped onions
• ½ teaspoon minced garlic
• 1 cup mixed vegetables (carrot, green beans, green pepper, cabbage, celery)
• 1 teaspoon tomato paste
• mushroom mix (see notes below)
• 1 tablespoon soy sauce
• 1 scotch bonnet
• 1 seasoning cube
• parsley (spring onions or basil for garnish)
• 1 teaspoon cornstarch

Instructions

• Thinly slice beef, wash and chop your vegetables and scotch bonnet.
• Rinse and chop mushrooms.
• Mix cornstarch with 2 teaspoons of water in a small bowl, set aside.
• Heat vegetable oil in a frying pan over medium-high heat. Add beef, stir-fry to brown.
• Add onions and fry until transparent, add garlic, fry until it is aromatic.
• Mix in tomato paste and fry for 1 minute.
• Pour in the chopped mushrooms, stir and fry until mushrooms are browned.
• Add vegetables and scotch bonnet, fry until slightly wilted.
• Pour in water and seasoning cube (or add a stock).
• Cover, reduce heat to low and cook for 20 minutes.
• Add soy sauce, stir and add the cornflour slurry a little at a time. Stir to check the thickness. It shouldn't be thick.
• Cook for 2 minutes, taste and correct seasoning. Take off the heat.
• Sprinkle coriander, spring onions, basil or ncha anwu (scent leaf) to serve.
• Enjoy with rice, noodles, bread, or drink as it is.

Notes

• I used a mixture of 6 buttons, 1 large portobello, 1 shitake and 1 oyster mushroom.
• To make it totally vegetarian, omit the beef.
• If using portobello mushrooms remember to scrape off the dark gills under the caps as the gills will give the soup a brownish muddy colour.
• Tear up the oyster mushroom into strips.

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