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Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! #mushroomsoup #mushroomrecipes #soup #glutenfree #vegetarian

Creamy Pureed Mushroom Soup

Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Substitute non-dairy milk to make it vegan.
Course Soup
Cuisine Gluten-Free, Vegan-Friendly, Vegetarian
Keyword gluten-free, mushrooms, soup, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 93 kcal
Author Jessica Levinson

Ingredients

  • 1/2 cup dried mushrooms
  • 1 to 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 3 cloves garlic, minced
  • 1 1/2 pounds sliced baby bella (crimini) mushrooms
  • 2 Portobello mushroom caps, chopped
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 1/2 cup evaporated skim milk
  • 6 ounces Yukon Gold or russet potatoes, peeled and diced
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground pepper, to taste
  • Truffle oil or crème fraiche (optional for garnish)
  • Minced chives (optional for garnish)

Instructions

  1. Soak dried mushrooms in water for 20 minutes. Drain and set aside.
  2. In a large soup pot, heat olive oil over medium heat. Add the shallots and cook until tender, about 3 to 5 minutes. Add the minced garlic and stir for 30 seconds.
  3. Add the baby bella and Portobello mushrooms to the pot and sauté until the mushrooms are mostly cooked down, about 8 minutes.
  4. Add the drained dried mushrooms, vegetable broth, water, evaporated skim milk, and potatoes to the pot. Bring to a boil; cover and simmer for 45 minutes.
  5. Working in batches, transfer soup to a blender and puree until smooth. Return the pureed soup to the pot and season with salt and pepper.
  6. Serve hot, garnished with a drizzle of truffle oil or a dollop of crème fraiche and a sprinkling of minced chives.

Recipe Notes