How to Make Creamy Mushroom Soup (WITHOUT Heavy Cream)


This French mushroom soup tastes rich and creamy, but is more healthy. Made with milk and yogurt, without cream, and lots of hearty mushrooms. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ✅MUSHROOM SOUP INGREDIENTS: ➤2 tbsp extra virgin olive oil, divided ➤2 1/2 lbs sliced ​​cremini (baby bella) mushrooms (do NOT use white mushrooms) ➤1 1/4 tsp kosher salt, divided ➤2 tbsp unsalted butter ➤1 tsp dried thyme ➤1/2 tsp ground black pepper ➤1 small yellow onion, diced ➤4 cloves garlic, minced (about 4 tsp) ➤3 tbsp white whole wheat flour (or all purpose flour) ➤3/4 c dry white wine ➤3 to 4 c low sodium vegetable broth or chicken broth ➤1 (12-oz) can low fat evaporated milk ➤1/2 c plain full fat Greek yogurt (do NOT use low fat or fat free or it may curdle) ➤1/2 tbsp balsamic vinegar ➤1 tsp soy sauce ➤Chopped fresh parsley (do not skip) ➤Freshly ground black pepper, for serving ➤Toasted baguette slices, optional for serving ✅MUSHROOM SOUP DIRECTIONS: 1. In a Dutch oven or similar large pot, heat 1 tbsp of the olive oil over medium. Add about 1/4 of the mushrooms and 1/4 tsp salt. Sauté until the mushrooms are nicely browned, about 8 minutes. Remove to a plate. 2. In the same pot, heat the butter and remaining 1 tbsp olive oil over medium. Once the butter has melted, add the remaining mushrooms, onion, thyme, black pepper, and remaining 1 tsp salt. Sauté until the onion is very soft and the mushrooms have browned, given up their liquid, and most of the liquid has cooked away, about 10 to 12 minutes. Don’t shorten this step, as its key to building flavor. 3. Stir in the garlic and thyme and cook 30 seconds. 4. Sprinkle the flour over the top and stir to combine. Continue to cook and stir for 2 full minutes so that the flour is completely cooked. 5. Slowly pour in the wine, stirring as you go. Let simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and deeply colored. 6. Slowly pour in 3 cups of the broth and evaporated milk, stirring constantly. Keep on stirring to minimize lumps. 7. Increase the heat to medium high and bring the mushroom soup to a gentle boil. Continue cooking and maintaining that gentle boil, stirring and scraping along the bottom periodically, for 10 minutes until the soup has thickened. 8. With an immersion blender puree the soup until the mushrooms are in small bits. (You can also carefully transfer the soup to a blender to puree.) 9. Transfer the soup back to the pot if needed. Stir in the Greek yogurt, balsamic vinegar, and soy sauce. If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Taste and adjust the seasoning to your liking. Serve warm topped with the reserved mushroom slices, a few twists of freshly ground pepper, and a generous sprinkle of parsley. ✨Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.✨ 🖨 PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE: ➤WATCH ROASTED CARROT SOUP: ➤WATCH CROCK POT CHICKEN NOODLE SOUP: ⏱️TIMESTAMPS⏱️ 0:00 Intro 0:22 Addé onioning mushrooms 2: , garlic, and flour 4:27 Add wine, vegetable broth, and evaporated milk 6:19 Blend 6:51 Add Greek yogurt, balsamic, and soy sauce 7:57 Taste test SUBSCRIBE: ➤ FOLLOW ME: ➤Blog: ➤Facebook: ➤Pinterest: ➤Instagram: ➤Twitter: ➤ALL MY RECIPES: ❤️ABOUT ME: ➤I’m ERIN CLARKE, a best-selling cookbook author and firm believe that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that’s quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more! ✉️CONTACT ME: ➤[email protected] #wellplated #mushroomsoup #mushrooms .