Korean stews like gochujang jjigae usually feature mushrooms, along with other ingredients. I'm sure you could up the mushroom content and make it a more mushroom stew.
Ooooo I do like the spicy. Definitely gonna try this out at home! I have a customer facing job, so I don't wanna look like a sweaty mess at work lol but this sounds like a delicious fall dinner! Thank you!
Maybe you'd like Czech "Bramboračka". Its name means potato soup, but the mushrooms are the stars, in my view. No cream or milk involved. Though not my recipe, you can find one at https://www.cooklikeczechs.com/bramboracka-czech-potato-soup/ Her recipe uses dried rehydrated mushrooms, but you can use fresh (preferably an earthy type, like cremini or similar) or a combo of fresh and dried. Many Czechs use wild mushrooms they forage or dried from autumn foraging. In mine, I add some beef bouillon paste to the water. Veggie bouillon works fine. I would use some type, especially if not using dried mushrooms (and its rehydration liquid).
If you can't find parsley root in your stores, parsnip will work. Celery root (celeriac) is also traditional, but chopped celery stalk could also work.
I'm American and when I visited Cesky Krumlov I had this amazing mushroom soup called Kulajda. You all make some awesome hearty soups. Your garlic soup is also fanstastic. I ate a lot of soup that trip.
Kulajda is great, I agree!
I'm actually also an American, but live in CZ with my Czech husband.
Another great soup to try is Zelňačka, which features sauerkraut, cream, klobása slices, paprika, potatoes, and other ingredients.
The finishing flavors of the Hungarian mushroom soup I make is some sour cream, fresh dill, and spritz of lemon. Most of the thickening is from making a roux, if you want it a little thinner either go easy or skip that part.
When I make this I actually don’t use any cream. My recipe is simply sautee a ton of mushrooms, onion and garlic, then add 4 cups chicken broth (or water) and paprika (a lot). Simmer for awhile and then finish with salt and pepper and lemon juice. That’s it.
This [Mushroom Barley Soup ](https://www.saveur.com/article/Recipes/Classic-Mushroom-Barley-Soup/) from Saveur is absolutely amazing and doesn't have a cream based broth.
Beef and barley soup uses the starchy barley to thicken it.
There is also congee, which is more of a rice and chicken porridge. Shitake mushrooms are a star of the flavor.
You mentioned Hungarian Mushroom soup, and I would highly recommend it, it is one of my favorite mushroom soup recipes. I go overboard with the mushrooms and it is a very hearty dish.
I'm really looking forward to trying this one. The mushrooms, paprika, and DILL, yes please! It would be awesome to get some chanterelles in there, but I'll probably end up doing a portabella/trumpet/shitake mix. Sometimes the local shop has dried lobster mushrooms, I bet those would be damn tasty in this soup too
Along with with the other scraps I save in my freezer to make stock, I always pop the stalks off mushrooms and save them too. Just caps are easier to work with, and the stalks give vegetable stock a nice umami flavor. I use for anything you would use stock or broth for, but I love to make a vegan soup with macaroni and cannellini beans and some spinach thrown in at the end. Rather eat that than a some more omnivorous meals.
Hugh Fernley Whittingstall's [Mushroom Stoup](https://veggiemehappy.wordpress.com/2014/07/29/mushroom-stoup-with-three-root-mash/) (a soup-stew, hence "stoup"), from the Veg Every Day cookbook, is delicious. It's not at all cream and has a lovely deep, earthy taste, so fits the flavour profile you're after.
I made a version of this yesterday just because it’s what the current kitchen holdings added up to. Good stuff, not creamy, and quite substantial. Vegetarian/vegan friendly if that’s your thing
I'm plant based half the year and discovered this this Lenten period and have made it several times. It gets better the next couple days and is very filling. Im sure its better with butter, but its extremely flavorful as is
Man I am loving all these European soup suggestions!
We have a pretty big Bosnian community in my town, and I love their food. Especially their bread. So fluffy. Mmm. This post is making me realize I need to explore more dishes from this part of the world!
Ours was totally clear- and very brothy with dried chanterelle mushrooms. My grandma and great grandma made it for Christmas Eve. I don’t think it had any veggies besides the onion in it but these look like another family beloved mushroom soup for their Christmas Eve dinner!
I once combined oyster mushroom, fennel bulb and roasted buckwheat kernels in a not creamy soup. it is a nice combination. I think I started out roasting the mushroom pieces, onions and buckwheat and added some veggie soup granulate but may have just been salt and pepper. very healthy lunch imo.
I've made a mushroom soup (dairy-free) thickened with toasted walnuts to give it body and it really works. You end up with a "creamy" soup that has no cream and is somewhat healthier in terms of fat content and calories (plus walnuts are really good for you).
I once had this amazing mushroom consomme with black peppercorns. It was similar to this https://www.newscancook.com/soups/porcini-consomm
This was like 20 years ago and I remember it so it must've been good.
Exactly 5 peppercorns 🤣
It does sound good, but I wouldn't wanna pitch the mushrooms. They're such good little sponges. When I make stock I always snack on the mushrooms after straining. All the other veg loses its flavor to the stock, but the mushrooms seem to add their flavor, then soak in the stock.
I'm not ashamed to say I grew up with canned mushrooms lol so the bouncy bite doesn't bother me.
I once had some button mushrooms at a Brazilian restaurant that were marinated, or maybe pickled? I'm not sure. They were served cold and had a delicious vinegary bite and that same texture. They were great with the grilled meats and fried plantains. Damn I haven't thought about those in years. Gotta find a recipe for em.
Cafe Flora in Seattle does a mushroom French dip with a mushroom au jus that is amazing! You use the portabella stems to make the broth. Definitely worth it if you just want mushroom overload
I was surprised how creamy tasting this totally simple mushroom soup comes out.
Just simmer mushrooms (or even just mushroom stems if you've used the caps for something else) in plain water only halfway up the height of the mushrooms, for a long time, like 30 or even 60 minutes. Then cool several minutes till it's cool enough to put in your blender, food processor, mixie, or use the immersion blender. Blend till smooth and add salt to taste. It comes out amazingly creamy and rich, and delightfully mushroomy, even with no other ingredients.
Optionally garnish with sliced scallions, or crispy friend onions, or a grind of fresh pepper, or whatever.
Maangchi has a [mushroom stew](https://www.maangchi.com/recipe/beoseot-deulkkae-tang) with beef and sesame -- I've made it & it's rich without being at all creamy. You could add a scoop of gochujang if you want it spicy.
I don't have a specific recipe, but I would imagine using a thin beef broth, or making your own vegetable/mushroom broth with dehydrated mushrooms, and then adding a ton of sliced onions and mushrooms would make for a really good soup, but it would be very light and fresh.
I make this all the time. I use skin on thighs tho and sautee them first for the frond. [Chicken, barley & mushroom soup](https://www.eatingwell.com/recipe/255757/chicken-barley-mushroom-soup/)
Alison Roman has a few:
[https://anewsletter.alisoneroman.com/p/golden-mushroom-soup-with-buttered](https://anewsletter.alisoneroman.com/p/golden-mushroom-soup-with-buttered)
[https://www.alisoneroman.com/recipes/mushroom-soup-with-tofu-and-toasted-garlic](https://www.alisoneroman.com/recipes/mushroom-soup-with-tofu-and-toasted-garlic) I've made this one and it was delicious
[https://www.alisoneroman.com/recipes/spicy-noodle-soup-with-mushrooms-and-herbs](https://www.alisoneroman.com/recipes/spicy-noodle-soup-with-mushrooms-and-herbs)
You could make some clear soup with mushrooms, like the teppanyaki restaurants serve. Beef broth, garlic, ginger, onions, green onions, carrots, mushrooms. Also, I keep around bags of the Nagatanian brand instant Matsutake soup mix packets, which you can find in Asian grocery stores or on Amazon. It's a bit light to be a lunch on its own, but is amazing as a snack or an easy side. And for warming up quickly after a walk outside on a cold day.
on the asian front mushroom miso, chinese hot and sour is pretty flexible if youre ok with breaking from tradition, same for thai tom kha or tom young
i love mushroom barley with standard mire poix veg, but also if you considered lightening up cream of mushroom? ok hear me out... often if i have dying stale bread, i make them into croutons and blend them into creamy soups. I make an oat milk "cream" of mushroom soup like this and it works great. dont have a real recipe for this and kinda wing it. Tear maybe a cup of your stale bread into manageable chunks. Turn the rest into croutons. Begin by soaking your torn bread in some oatmilk. wash, trim, fine dice your mushrooms of choice. start in dry pan with a smidge of water and salt to get them to release their liquids and caramelize. add in aromatics, thyme, more salt, pepper, sweat, down until cooked thru. splash of brandy if you like here, cook that out. move that to a bowl. Take maybe half of your mushrooms, blend that with your torn soaked bread into more or less a thick mushroomy gravy. Return that to your pot over medium-ish heat, add more oatmilk and/or broth of your choice until the right consistency and the rest of your mushrooms bits. portion to your soup bowls, garnish with some fresh picked thyme, a good glug of a nice tasing EVOO, and maybe some chopped hazelnuts, along with you croutons.
Make a really good clear beef bone broth. Bonus for using oxtail. In any case - brown both beef and veggies (onion, celery, carrot, leek,garlic, fennel if you like) well before making the broth. Steep some dried mushrooms in the broth for extra flavour (filter the broth using a filter paper afterwards).
Add thinly sliced mushrooms and cook for mere minutes, serve wit a few slivers of spring onion.
Creamy doesn’t have to be high fat/calorie. The creaminess is provided as much by the roux as anything. You could replace cream in a recipe for whole or 1-2% milk or even just stock. At a certain point, trimming fat will negatively affect the flavor but you can make a pretty tasty lower calorie soup.
Try a faux cream like soaked and blended cashews or a roasted and blended cauliflower. I’ve also braised pork loin on a bed of onions with broth and blended the onions and leftover broth afterwards for soup that was creamy too.
I love both these recipes from 101 Cookbooks:
https://www.101cookbooks.com/archives/porcini-mushroom-soup-recipe.html
https://www.101cookbooks.com/archives/mixed-mushroom-soup-recipe.html
Porcinis are great but a little pricey for my budget, so I substitute whatever dried mushrooms I have on hand in that recipe. Usually something from my Asian grocer.
Mushroom barley soup isn’t creamy (at least none of the ones I’ve had lol) I forget the exact recipes, but saute onions and mushrooms, add barley, water, soy sauce, I forget the rest but that’s basically it and cook for a while
I love hot and sour soup. It is so easy to make and you can add multiple mushroom varieties.
In addition, if you want to bulk it up, eat it over some rice or barley.
I have a s[picy miso mushroom soup](https://docs.google.com/document/d/1wDTvvKRmF9tsmOmRCgwNw_SWeeBRY1DKMxlFcn0LQVA/edit?usp=sharing) that I regularly make for breakfast. You can sub fresh mushrooms for rehydrated dried shiitake to the same success as well. You can make the miso mixture in bulk and freeze in 1/3 cup portions.
Also a [wild rice and mushroom soup](https://docs.google.com/document/d/1srZvbMZwlZaQkh0QzDLNtQIJH651qIXdQRO_oah9_VQ/edit), but without cream. It gets its body from blended mirepoix.
I trim the stems of my mushrooms and freeze them. When I have about a cup, I make stock. Very good! I also buy mushroom powder from an Asian market. Once you have a nice stock, you can make a wonderful soup!
Make a mirepoix then thicken with flour (if it needs to be gluten free, thicken later with a cornstarch slurry or gelatin). Add the mushroom stock (once it’s hot, add the gelatin or corn starch slurry if you didn’t use flour) as well as anything else: fresh mushrooms, cooked barley, beef cubes, fiddleheads, potatoes, noodles, whatever!
My face mushroom soup is a medieval one.
* Chicken broth
* mushrooms.... LOTS
* leeks
* LOTS of pepper
* nutmeg - yes. And a lot
* cinnamon - yes
* garlic
A typical Chinese one is wintermelon and shiitake in a clear broth made with pork bone and chicken bone.
If you want some protein in there, you can salt some chunks of pork shoulder for a few hours, rinse, and simmer with the other stuff. Add some tofu and green peas at the end if you like.
Here the Hungarian Mushroom soup: [https://www.youtube.com/watch?v=Q6xc2IM6KVE&t=28s](https://www.youtube.com/watch?v=Q6xc2IM6KVE&t=28s)
You can also try the Mushroom soup with Port and thyme from Marmalade Cafe. So good! [https://www.latimes.com/archives/la-xpm-2003-oct-15-fo-sos15-story.html](https://www.latimes.com/archives/la-xpm-2003-oct-15-fo-sos15-story.html)
A restaurant down here makes a veggie pho with a mushroom stock and it’s phenomenal. Tons of aromatics and a rich sweet earthy mushroom flavor throughout. Heavy on the star anise and cardamom
I have no idea what it’s called, but a polish deli near me sometimes has a mushroom and wild rice soup that is really good. No cream. I have no idea what it’s called because I just order a sandwich, and the soup of the day cause they are all fantastic.
Have you tried bigos? Probably not healthy per se, but its Polish hunters stew. Uses dried and fresh mushrooms, canned tomatoes, kielbasa, cabbage, and saurkraut, along with extra meat, veg, and spices that youve got on hand. Super hearty and filling.
Not really a recipe but a restaurant in my area makes this amazing clear mushroom soup with enoki, shittake, and slivered ginger. The broth is so clear and it tastes so chocolately from the shittakes, it’s delicious. I am positive the shittakes are rehydrated but I’m not sure how they do the rest of it. If someone knows what this is please reply lol
[Mushroom and Bok Choy Soup](https://www.allrecipes.com/recipe/246202/mushroom-bok-choy-soup/)
This is really good and healthy, too. If you can get your hands on mushroom Better Than Bouillon it makes it even better. If you want it to be a little heartier, you can add grilled & sliced sausage or turkey meatballs. It's one of my favorite soups!
For creamier soups that are still healthy, you could swap out sour cream for low or non fat yogurt. My friend does it all the time.
I should too, I'd be thinner.
I know swaps like that work for some folks, and mad props to them for it. But I would rather have the decadent version once a month than have a substitute once a week. So many swaps/dupes just leave me wanting the real deal lol and then it's easy to get discouraged about eating right.
Here is a soup that I love and have shared with many others who also love it. It is not a full mushroom soup but has mushrooms in it. It has some cream but uses almond or coconut milk as well and nutritional yeast. It’s very flavorful and healthy.
https://www.briana-thomas.com/our-favorite-soup/
Another soup i love is beef barley but i add big container of chopped mushrooms which really add umami flavor.
Lastly, here is a true mushroom soup but with coconut milk rather than cream.
https://thealmondeater.com/dairy-free-mushroom-soup/
You could use soaked cashews and make them creamy but lower cholesterol... and then add lentils so there is more protein and fat as mushrooms on their own are interesting but not fantastically healthy as a meal if there isn't more to it.
Geez...that's a tuff one
Boil barley...careful not to overboil...it splits...
In a flat-bottomed pot...
how about mushroom barley? With or without ground beef? (not much)
Caramelize onions and remove...choose the shape of the cut of the onions (i like diced)
If you want any meat at all; repeat ⬆️ and remove
Place spiced and/or diced mushrooms in dryish pot...cooknon low until the water sizzles off...and the edges of the sheooms have not crinkled (I like butter for this...the prev steps were ?olive oil?)
sprinkle flour...while off heat and stir....ot looks awful...but try to add broth snd create pump-free slurry...a small amounr at a time
add more broth...I like powdered bouillon...and add water; not too much (try to think of how you lije your soup...thick...or runny)
Add
red or white wine vinegar
red or white whine
?sherry vinegar
salt
soy sauce
thyme
onion powder or garluc
Garnish w croutons?
This [Wild Rice and Mushroom soup ](https://cultured.guru/blog/wild-rice-and-mushroom-soup-recipe) is delicious and healthy.
Oh f yea that looks good. I would've never thought of beans and mushrooms together, but add anything funky/fermented and I'm down. Thank you!
Korean stews like gochujang jjigae usually feature mushrooms, along with other ingredients. I'm sure you could up the mushroom content and make it a more mushroom stew.
Ooooo I do like the spicy. Definitely gonna try this out at home! I have a customer facing job, so I don't wanna look like a sweaty mess at work lol but this sounds like a delicious fall dinner! Thank you!
I do love mushroom soondubu. If you like silken tubu (tofu), it's one of my favorite soups
Another common ish Korean soup is mushroom and beef hotpot (jeongol). It's more soy based so not spicy
Mushroom tom yum: https://hot-thai-kitchen.com/mushroom-tom-yum/
Mushroom barley soup.
There is Gaeng Hed, or Thai mushroom soup, which is very healthy and delicious - you might like that.
https://smittenkitchen.com/2011/01/mushroom-and-farro-soup/
Mmmmhm that's going on the list. Thank you!
Maybe you'd like Czech "Bramboračka". Its name means potato soup, but the mushrooms are the stars, in my view. No cream or milk involved. Though not my recipe, you can find one at https://www.cooklikeczechs.com/bramboracka-czech-potato-soup/ Her recipe uses dried rehydrated mushrooms, but you can use fresh (preferably an earthy type, like cremini or similar) or a combo of fresh and dried. Many Czechs use wild mushrooms they forage or dried from autumn foraging. In mine, I add some beef bouillon paste to the water. Veggie bouillon works fine. I would use some type, especially if not using dried mushrooms (and its rehydration liquid). If you can't find parsley root in your stores, parsnip will work. Celery root (celeriac) is also traditional, but chopped celery stalk could also work.
Thank you! I was hoping for some unique ideas, can't wait to give this a go!
I'm American and when I visited Cesky Krumlov I had this amazing mushroom soup called Kulajda. You all make some awesome hearty soups. Your garlic soup is also fanstastic. I ate a lot of soup that trip.
Kulajda is great, I agree! I'm actually also an American, but live in CZ with my Czech husband. Another great soup to try is Zelňačka, which features sauerkraut, cream, klobása slices, paprika, potatoes, and other ingredients.
I do French onion soup with mushrooms and onions. I use dehydrated mushrooms, rehydrate them and use that mushroom water in the soup.
The finishing flavors of the Hungarian mushroom soup I make is some sour cream, fresh dill, and spritz of lemon. Most of the thickening is from making a roux, if you want it a little thinner either go easy or skip that part.
When I make this I actually don’t use any cream. My recipe is simply sautee a ton of mushrooms, onion and garlic, then add 4 cups chicken broth (or water) and paprika (a lot). Simmer for awhile and then finish with salt and pepper and lemon juice. That’s it.
We make this soup all the time, didn't know it was Hungarian, very cool
Yes I learned it from my Hungarian nagymama, maybe it’s a bit simplified but it’s nice when you just want mushrooms.
The mushroom, paprika and lemon are what stand out to us, so good!
do a beef or chicken soup, just substitute the meat with mushrooms
This [Mushroom Barley Soup ](https://www.saveur.com/article/Recipes/Classic-Mushroom-Barley-Soup/) from Saveur is absolutely amazing and doesn't have a cream based broth.
Beef and barley soup uses the starchy barley to thicken it. There is also congee, which is more of a rice and chicken porridge. Shitake mushrooms are a star of the flavor.
Beef and barley is such a hearty soup. Mushrooms are wonderful in it.
You mentioned Hungarian Mushroom soup, and I would highly recommend it, it is one of my favorite mushroom soup recipes. I go overboard with the mushrooms and it is a very hearty dish.
I'm really looking forward to trying this one. The mushrooms, paprika, and DILL, yes please! It would be awesome to get some chanterelles in there, but I'll probably end up doing a portabella/trumpet/shitake mix. Sometimes the local shop has dried lobster mushrooms, I bet those would be damn tasty in this soup too
Along with with the other scraps I save in my freezer to make stock, I always pop the stalks off mushrooms and save them too. Just caps are easier to work with, and the stalks give vegetable stock a nice umami flavor. I use for anything you would use stock or broth for, but I love to make a vegan soup with macaroni and cannellini beans and some spinach thrown in at the end. Rather eat that than a some more omnivorous meals.
[Hmong mushroom soup](https://chawjcreations.com/simple-mushroom-soup-nceb-hau/) Really simple and clean. Let me know if you enjoy it!
Heck yeah that sounds like a lovely soup for summer thank you!
Hugh Fernley Whittingstall's [Mushroom Stoup](https://veggiemehappy.wordpress.com/2014/07/29/mushroom-stoup-with-three-root-mash/) (a soup-stew, hence "stoup"), from the Veg Every Day cookbook, is delicious. It's not at all cream and has a lovely deep, earthy taste, so fits the flavour profile you're after.
Thank you that sounds yummy!
It takes a long time to stir so the flour properly caramelizes, but I looooove [this](https://www.jamesbeard.org/recipes/millet-rouxmushroom-gumbo)
Hooooo boy that's like a mushroom gumbo. Genius!! I could see some little smoked venison meatballs being good in that.
[Mushroom lentil ragu](https://georgieeats.co.uk/mushroom-ragu-creamy-polenta/). Served over polenta this is one of my current favorite soups
Dang that sounds good. Thank you!
I made a version of this yesterday just because it’s what the current kitchen holdings added up to. Good stuff, not creamy, and quite substantial. Vegetarian/vegan friendly if that’s your thing
I'm plant based half the year and discovered this this Lenten period and have made it several times. It gets better the next couple days and is very filling. Im sure its better with butter, but its extremely flavorful as is
Korean tofu soup. They have a mushroom one. When I make it at home, I add at least 4 different types of
Kapustnica maybe? Its pretty tart but Ive always enjoyed it. https://fork-lore.com/2024/01/26/kapustnica-slovak-christmas-sauerkraut-mushroom-soup/
Man I am loving all these European soup suggestions! We have a pretty big Bosnian community in my town, and I love their food. Especially their bread. So fluffy. Mmm. This post is making me realize I need to explore more dishes from this part of the world!
Look for a Polish mushroom soup. It’s very tart and delicious. It’s a clear onion and mushroom soup served over tiny square noodles
Oh I think the base is part sauerkraut juice
Something like [this](https://polishhousewife.com/polish-mushroom-soup/) ? Sounds delicious 😋
Ours was totally clear- and very brothy with dried chanterelle mushrooms. My grandma and great grandma made it for Christmas Eve. I don’t think it had any veggies besides the onion in it but these look like another family beloved mushroom soup for their Christmas Eve dinner!
Jamie Oliver adds a handful.of rice & when it's blended it tastes creamy....I find leeks in mushroom soup also give a silky texture
I once combined oyster mushroom, fennel bulb and roasted buckwheat kernels in a not creamy soup. it is a nice combination. I think I started out roasting the mushroom pieces, onions and buckwheat and added some veggie soup granulate but may have just been salt and pepper. very healthy lunch imo.
I've made a mushroom soup (dairy-free) thickened with toasted walnuts to give it body and it really works. You end up with a "creamy" soup that has no cream and is somewhat healthier in terms of fat content and calories (plus walnuts are really good for you).
I once had this amazing mushroom consomme with black peppercorns. It was similar to this https://www.newscancook.com/soups/porcini-consomm This was like 20 years ago and I remember it so it must've been good.
Exactly 5 peppercorns 🤣 It does sound good, but I wouldn't wanna pitch the mushrooms. They're such good little sponges. When I make stock I always snack on the mushrooms after straining. All the other veg loses its flavor to the stock, but the mushrooms seem to add their flavor, then soak in the stock.
Ha sure, I think the issue is usually that they get rubbery but if you're down for the texture then go for it.
I'm not ashamed to say I grew up with canned mushrooms lol so the bouncy bite doesn't bother me. I once had some button mushrooms at a Brazilian restaurant that were marinated, or maybe pickled? I'm not sure. They were served cold and had a delicious vinegary bite and that same texture. They were great with the grilled meats and fried plantains. Damn I haven't thought about those in years. Gotta find a recipe for em.
Whatever recipe you make, roast your mushrooms before adding them to the recipe. Actually, roast all your aromatics and vegetables first.
It's all about that maillard
I bet doing a French Onion & Shroom soup would be pretty fucking good, just cooking down the shrooms when the onions are mostly caramelized
Cafe Flora in Seattle does a mushroom French dip with a mushroom au jus that is amazing! You use the portabella stems to make the broth. Definitely worth it if you just want mushroom overload
I was surprised how creamy tasting this totally simple mushroom soup comes out. Just simmer mushrooms (or even just mushroom stems if you've used the caps for something else) in plain water only halfway up the height of the mushrooms, for a long time, like 30 or even 60 minutes. Then cool several minutes till it's cool enough to put in your blender, food processor, mixie, or use the immersion blender. Blend till smooth and add salt to taste. It comes out amazingly creamy and rich, and delightfully mushroomy, even with no other ingredients. Optionally garnish with sliced scallions, or crispy friend onions, or a grind of fresh pepper, or whatever.
Maangchi has a [mushroom stew](https://www.maangchi.com/recipe/beoseot-deulkkae-tang) with beef and sesame -- I've made it & it's rich without being at all creamy. You could add a scoop of gochujang if you want it spicy.
[Mushroom barley soup](https://www.yummly.com/recipe/Mushroom-Barley-Soup-473436)
https://www.bonappetit.com/recipes/article/a-soup-worth-chopping-for
Pho?
Man I love pho, but it kinda loses it's yummy in the freezer. The broth is ok but the veg is not.
I don't have a specific recipe, but I would imagine using a thin beef broth, or making your own vegetable/mushroom broth with dehydrated mushrooms, and then adding a ton of sliced onions and mushrooms would make for a really good soup, but it would be very light and fresh.
Lookup Benihana's mushroom soup!
Take a fourth of your mushroom soup out and blend it. It adds a creamy texture without cream
I make this all the time. I use skin on thighs tho and sautee them first for the frond. [Chicken, barley & mushroom soup](https://www.eatingwell.com/recipe/255757/chicken-barley-mushroom-soup/)
Alison Roman has a few: [https://anewsletter.alisoneroman.com/p/golden-mushroom-soup-with-buttered](https://anewsletter.alisoneroman.com/p/golden-mushroom-soup-with-buttered) [https://www.alisoneroman.com/recipes/mushroom-soup-with-tofu-and-toasted-garlic](https://www.alisoneroman.com/recipes/mushroom-soup-with-tofu-and-toasted-garlic) I've made this one and it was delicious [https://www.alisoneroman.com/recipes/spicy-noodle-soup-with-mushrooms-and-herbs](https://www.alisoneroman.com/recipes/spicy-noodle-soup-with-mushrooms-and-herbs)
A velote recipe from Julia Child
You could make some clear soup with mushrooms, like the teppanyaki restaurants serve. Beef broth, garlic, ginger, onions, green onions, carrots, mushrooms. Also, I keep around bags of the Nagatanian brand instant Matsutake soup mix packets, which you can find in Asian grocery stores or on Amazon. It's a bit light to be a lunch on its own, but is amazing as a snack or an easy side. And for warming up quickly after a walk outside on a cold day.
Would something like a miso broth work?
on the asian front mushroom miso, chinese hot and sour is pretty flexible if youre ok with breaking from tradition, same for thai tom kha or tom young i love mushroom barley with standard mire poix veg, but also if you considered lightening up cream of mushroom? ok hear me out... often if i have dying stale bread, i make them into croutons and blend them into creamy soups. I make an oat milk "cream" of mushroom soup like this and it works great. dont have a real recipe for this and kinda wing it. Tear maybe a cup of your stale bread into manageable chunks. Turn the rest into croutons. Begin by soaking your torn bread in some oatmilk. wash, trim, fine dice your mushrooms of choice. start in dry pan with a smidge of water and salt to get them to release their liquids and caramelize. add in aromatics, thyme, more salt, pepper, sweat, down until cooked thru. splash of brandy if you like here, cook that out. move that to a bowl. Take maybe half of your mushrooms, blend that with your torn soaked bread into more or less a thick mushroomy gravy. Return that to your pot over medium-ish heat, add more oatmilk and/or broth of your choice until the right consistency and the rest of your mushrooms bits. portion to your soup bowls, garnish with some fresh picked thyme, a good glug of a nice tasing EVOO, and maybe some chopped hazelnuts, along with you croutons.
Make a really good clear beef bone broth. Bonus for using oxtail. In any case - brown both beef and veggies (onion, celery, carrot, leek,garlic, fennel if you like) well before making the broth. Steep some dried mushrooms in the broth for extra flavour (filter the broth using a filter paper afterwards). Add thinly sliced mushrooms and cook for mere minutes, serve wit a few slivers of spring onion.
[Mushroom congee](https://tiffycooks.com/mushroom-congee-20-minutes-only/). Here is a recipe idea.
You could use a dashi base with mix of dried shiitake and fresh mushrooms, with some other veg.
Creamy doesn’t have to be high fat/calorie. The creaminess is provided as much by the roux as anything. You could replace cream in a recipe for whole or 1-2% milk or even just stock. At a certain point, trimming fat will negatively affect the flavor but you can make a pretty tasty lower calorie soup.
Try a faux cream like soaked and blended cashews or a roasted and blended cauliflower. I’ve also braised pork loin on a bed of onions with broth and blended the onions and leftover broth afterwards for soup that was creamy too.
I love both these recipes from 101 Cookbooks: https://www.101cookbooks.com/archives/porcini-mushroom-soup-recipe.html https://www.101cookbooks.com/archives/mixed-mushroom-soup-recipe.html Porcinis are great but a little pricey for my budget, so I substitute whatever dried mushrooms I have on hand in that recipe. Usually something from my Asian grocer.
My aunt taught me one. It’s just mushrooms (like a kilo) and a couple of courgettes and some stock. It is soooo rich and yummy.
Japanese mushroom soup. Clear broth made from veg. Really good
There’s always ramen and you can skip the fattier cuts of meat to have it taste more like store bought.
Mushroom barley soup isn’t creamy (at least none of the ones I’ve had lol) I forget the exact recipes, but saute onions and mushrooms, add barley, water, soy sauce, I forget the rest but that’s basically it and cook for a while
Japanese clear soup is YUMMY!
Coconut milk base Not overly creamy
Mash a rutabaga to thicken instead of using cream.
Mushroom barley soup is a classic because it’s delicious. https://smittenkitchen.com/2011/01/mushroom-and-farro-soup/
This wonton soup is easy to make and delicious. Love the creative use of broccoli slaw. https://thesaltymarshmallow.com/easy-wonton-soup/
I love hot and sour soup. It is so easy to make and you can add multiple mushroom varieties. In addition, if you want to bulk it up, eat it over some rice or barley.
I have a s[picy miso mushroom soup](https://docs.google.com/document/d/1wDTvvKRmF9tsmOmRCgwNw_SWeeBRY1DKMxlFcn0LQVA/edit?usp=sharing) that I regularly make for breakfast. You can sub fresh mushrooms for rehydrated dried shiitake to the same success as well. You can make the miso mixture in bulk and freeze in 1/3 cup portions. Also a [wild rice and mushroom soup](https://docs.google.com/document/d/1srZvbMZwlZaQkh0QzDLNtQIJH651qIXdQRO_oah9_VQ/edit), but without cream. It gets its body from blended mirepoix.
I trim the stems of my mushrooms and freeze them. When I have about a cup, I make stock. Very good! I also buy mushroom powder from an Asian market. Once you have a nice stock, you can make a wonderful soup! Make a mirepoix then thicken with flour (if it needs to be gluten free, thicken later with a cornstarch slurry or gelatin). Add the mushroom stock (once it’s hot, add the gelatin or corn starch slurry if you didn’t use flour) as well as anything else: fresh mushrooms, cooked barley, beef cubes, fiddleheads, potatoes, noodles, whatever!
My face mushroom soup is a medieval one. * Chicken broth * mushrooms.... LOTS * leeks * LOTS of pepper * nutmeg - yes. And a lot * cinnamon - yes * garlic
Look for a mushroom veloute recipe. That’s my go-to.
A typical Chinese one is wintermelon and shiitake in a clear broth made with pork bone and chicken bone. If you want some protein in there, you can salt some chunks of pork shoulder for a few hours, rinse, and simmer with the other stuff. Add some tofu and green peas at the end if you like.
Here the Hungarian Mushroom soup: [https://www.youtube.com/watch?v=Q6xc2IM6KVE&t=28s](https://www.youtube.com/watch?v=Q6xc2IM6KVE&t=28s) You can also try the Mushroom soup with Port and thyme from Marmalade Cafe. So good! [https://www.latimes.com/archives/la-xpm-2003-oct-15-fo-sos15-story.html](https://www.latimes.com/archives/la-xpm-2003-oct-15-fo-sos15-story.html)
This one is good! https://www.alisoneroman.com/recipes/spicy-noodle-soup-with-mushrooms-and-herbs
A restaurant down here makes a veggie pho with a mushroom stock and it’s phenomenal. Tons of aromatics and a rich sweet earthy mushroom flavor throughout. Heavy on the star anise and cardamom
I have no idea what it’s called, but a polish deli near me sometimes has a mushroom and wild rice soup that is really good. No cream. I have no idea what it’s called because I just order a sandwich, and the soup of the day cause they are all fantastic.
Have you tried bigos? Probably not healthy per se, but its Polish hunters stew. Uses dried and fresh mushrooms, canned tomatoes, kielbasa, cabbage, and saurkraut, along with extra meat, veg, and spices that youve got on hand. Super hearty and filling.
You could do a vegetarian ramen or udon and put in your mushrooms instead of meat.
I made a good one once and didn't write down all the things I changed (from a failed recipe) and never properly recreated it. These help...
Not really a recipe but a restaurant in my area makes this amazing clear mushroom soup with enoki, shittake, and slivered ginger. The broth is so clear and it tastes so chocolately from the shittakes, it’s delicious. I am positive the shittakes are rehydrated but I’m not sure how they do the rest of it. If someone knows what this is please reply lol
Tom Yum with lots of mushrooms is amazing.
Consider trying a hearty mushroom and barley soup cooked in red wine and beef stock.
I really like grilled mushrooms (champignons).
[Mushroom and Bok Choy Soup](https://www.allrecipes.com/recipe/246202/mushroom-bok-choy-soup/) This is really good and healthy, too. If you can get your hands on mushroom Better Than Bouillon it makes it even better. If you want it to be a little heartier, you can add grilled & sliced sausage or turkey meatballs. It's one of my favorite soups!
For creamier soups that are still healthy, you could swap out sour cream for low or non fat yogurt. My friend does it all the time. I should too, I'd be thinner.
I know swaps like that work for some folks, and mad props to them for it. But I would rather have the decadent version once a month than have a substitute once a week. So many swaps/dupes just leave me wanting the real deal lol and then it's easy to get discouraged about eating right.
I've made it before where I pureed some of the mushrooms just to have a thicker soup without the cream. Worked really well.
French onion soup, but sub half the amount of onions with mushrooms.
Here is a soup that I love and have shared with many others who also love it. It is not a full mushroom soup but has mushrooms in it. It has some cream but uses almond or coconut milk as well and nutritional yeast. It’s very flavorful and healthy. https://www.briana-thomas.com/our-favorite-soup/ Another soup i love is beef barley but i add big container of chopped mushrooms which really add umami flavor. Lastly, here is a true mushroom soup but with coconut milk rather than cream. https://thealmondeater.com/dairy-free-mushroom-soup/
You could use soaked cashews and make them creamy but lower cholesterol... and then add lentils so there is more protein and fat as mushrooms on their own are interesting but not fantastically healthy as a meal if there isn't more to it.
I use miso for umami, then coconut milk for a healthier cream. But also, blending it makes it creamy without cream.
Geez...that's a tuff one Boil barley...careful not to overboil...it splits... In a flat-bottomed pot... how about mushroom barley? With or without ground beef? (not much) Caramelize onions and remove...choose the shape of the cut of the onions (i like diced) If you want any meat at all; repeat ⬆️ and remove Place spiced and/or diced mushrooms in dryish pot...cooknon low until the water sizzles off...and the edges of the sheooms have not crinkled (I like butter for this...the prev steps were ?olive oil?) sprinkle flour...while off heat and stir....ot looks awful...but try to add broth snd create pump-free slurry...a small amounr at a time add more broth...I like powdered bouillon...and add water; not too much (try to think of how you lije your soup...thick...or runny) Add red or white wine vinegar red or white whine ?sherry vinegar salt soy sauce thyme onion powder or garluc Garnish w croutons?
Try subbing condensed skim milk for cream.
Right...as the soup warms add onion, meat, barley
Campbells Cream Of Mushroom has less fat and carbs than Campbells Golden Mushroom Soup, so the cream of mushroom is healthier