No Cream of Mushroom Soup

Learn how to make this No Cream of Mushroom Soup
with the voice-activated cookbook iPhone app, Myka.

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Cook In:

40 mins

Prep In:

10 mins


Stove Top


No Cream of Mushroom Soup

By: Sous Chef Myka

When you’re looking to make your next mushroom soup, ditch the cream. Our No Cream of Mushroom Soup is ridiculously flavorful, rich with umami flavor, is every mushroom-lovers dream, and yes, is still creamy.

No Cream of Mushroom Soup
  • 4 cups chicken stock

  • 1 oz dried porcini mushrooms

  • 1 medium white onion

  • 4 cloves garlic

  • 16 oz mushrooms

  • 3 tbsp butter

  • ½ cup sake

  • 1 tsp paprika

  • ½ tsp white pepper

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 1 bay leaf

  • 1 tbsp white miso

  • 1 tbsp soy sauce

  • ¼ cup cashews

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • Garnish croutons

  • Garnish parsley

No Cream of Mushroom Soup

Hi Chefs, Myka here 👋

No hate for cream of mushroom soup: we love it as much as the next person. But this No Cream of Mushroom Soup is truly next-level, and it’s still smooth and rich, without the cream or milk. This soup is made with chicken stock and plenty of aromatics (like garlic, thyme, and rosemary). But that’s not all: you’ll enjoy the rich umami flavors that come with white miso, soy sauce, and even sake. 

To create this No Cream of Mushroom Soup, you’ll boil your chicken stock and dried porcini mushrooms (to rehydrate them). Then, you’ll separately cook white onion, garlic, and your additional mushrooms (we like to use a mix of button, portobello and shiitake). After that, you’ll add your chicken stock, white miso, soy sauce, and cashews, while sauteing your porcini mushrooms on the side.

After combining all of your ingredients, you’ll simply blend until smooth. You’re left with a ridiculously savory and flavorful soup, that is smooth and creamy.

Happy cooking!

Step by Step Instructions

Step 1

Bring 4 cups of chicken stock to a boil in a large saucepan over high heat. Add 1 oz of dried porcini mushrooms and turn off the heat, leaving the pan in place.

Step 2

Finely dice 1 medium white onion and set aside.

Step 3

Finely mince 4 cloves of garlic and set aside.

Step 4

Clean and dry 16 ounces of mushrooms. Preferably a mix of mushrooms such as button, portobello, shiitake, etc.

Step 5

Melt 3 tablespoons of butter in a large soup pot over medium-high heat and add the mushrooms. Cook, stirring occasionally, until they have given off most of their liquid and are starting to brown. Approximately 10 minutes.

Step 6

Add the reserved white onion to the pot and stir frequently until soft, approximately 5 minutes.

Step 7

Add the reserved minced garlic cloves and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.


Step 8

Add ½ cup of sake to the pot and let it boil until it is almost evaporated.
Note: Proceed to the next step while the sake is boiling.

Step 9

Add 1 teaspoon of paprika and ½ teaspoon of white pepper.
Note: Black pepper can be substituted for the white.

Step 10

Add 1 sprig of fresh thyme, 1 sprig of fresh rosemary and 1 bay leaf to the pot.

Step 11

Strain the chicken stock into the pot and set the rehydrated mushrooms aside.

Step 12

Add 1 tablespoon of white miso, 1 tablespoon of soy sauce and ¼ cup of cashews. Stir to combine and place a lid on the pot. Reduce the heat and cook at a gentle simmer for 20 minutes.

Step 13

While the soup is simmering, add the rehydrated mushrooms to a large pan set over medium-high heat. When the mushrooms start to sizzle, add 2 tablespoons of olive oil.

Step 14

Stirring occasionally, saute the mushrooms until they turn a dark golden brown, then remove them from the pan and place on a paper towel lined plate.

Step 15

When the soup has cooked for 20 minutes, turn off the heat and remove the bay leaf, thyme sprig and rosemary sprig.
Note: The rosemary and thyme should have lost their leaves.

Step 16

Blend the soup in the pot with an immersion blender until very smooth.
Note: Alternatively, you can blend batches of the soup in a blender or food processor.

Step 17

Add 1 tablespoon of balsamic vinegar and blend for a few more seconds.

Step 18

Garnish with the sauteed mushrooms, croutons, olive oil and fresh chopped parsley.

 Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here. 

No Cream of Mushroom Soup