Name: Cream-less Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup extra-virgin olive oil; 4 cups sliced cremini mushrooms; 3 tbsp sliced garlic; 1 onion, sliced; Freshly cracked black pepper; Kosher salt, to taste; 3 cups chicken stock; 1/2 cup roughly chopped stale bread; 1/4 cup vermouth; 1 tsp fresh thyme leaves; 2–3 tsp sherry vinegar, plus more to taste; Tahini Herb Drizzle; Fried shallots; Chopped fresh dill; 1/4 cup tahini; 1/4 cup extra-virgin olive oil; 2 tbsp lemon juice; 2 tsp minced fresh parsley; 1 tsp honey; Kosher salt and freshly cracked black pepper

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This Cream-less Mushroom Soup is rich, velvety, and packed with deep umami flavor — all without using any cream. Caramelized mushrooms, garlic, and onion are blended with chicken stock, herbs, bread, and a touch of vermouth for body. A drizzle of herby tahini, crispy shallots, and fresh dill bring a refreshing and elegant finish.

Why You’ll Love This Recipe

Luxuriously creamy without any dairy.
Layers of flavor from caramelized mushrooms, thyme, and vermouth.
Balanced with sherry vinegar for brightness.
Beautifully garnished with tahini herb drizzle and crispy shallots.
Perfect as a starter for a dinner party or a cozy, hearty meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

3/4 cup extra-virgin olive oil
4 cups sliced cremini mushrooms
3 tablespoons sliced garlic
1 onion, sliced
freshly cracked black pepper
kosher salt, to taste
3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves
2–3 teaspoons sherry vinegar, plus more to taste

For garnish:

Tahini Herb Drizzle (recipe below)
fried shallots
chopped fresh dill

Tahini Herb Drizzle:

1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
kosher salt and freshly cracked black pepper

Directions

Cook the vegetables
- Heat 1/4 cup olive oil in a Dutch oven over medium-high heat.
- Add mushrooms, garlic, and onion. Season with pepper and cook until softened and lightly caramelized, about 8 minutes.
- Season with salt.
Build the soup base
- Add chicken stock, stale bread, vermouth, and thyme.
- Bring to a simmer and cook for 20 minutes.
Blend the soup
- Let soup cool slightly before transferring to a blender.
- Add sherry vinegar, then blend while drizzling in remaining 1/2 cup olive oil until smooth and creamy.
- Adjust seasoning with salt, pepper, and more sherry vinegar if needed.
Make the Tahini Herb Drizzle
- In a bowl, whisk together tahini, olive oil, lemon juice, parsley, and honey.
- Season with salt and pepper. Thin with water if needed.
Serve
- Ladle hot soup into bowls.
- Garnish with Tahini Herb Drizzle, fried shallots, and chopped dill.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use vegetable stock to make it fully vegetarian.
Swap cremini mushrooms for a mix of wild mushrooms for more depth.
Add roasted garlic for extra sweetness.
Replace vermouth with white wine for a lighter flavor.
Add a pinch of smoked paprika or cayenne for gentle heat.

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months without garnishes.
Reheat gently on the stovetop, stirring occasionally.
Add fresh drizzle and toppings before serving.

FAQs

Can I make this soup vegetarian?

Yes, simply replace the chicken stock with vegetable stock.

Do I have to use vermouth?

No, white wine or even extra broth will work as a substitute.

Why is bread added to the soup?

Bread helps thicken the soup and creates a naturally creamy texture without dairy.

Can I skip the tahini herb drizzle?

Yes, but it adds a bright, nutty flavor that balances the richness of the soup.

Can I use a hand blender instead of a regular blender?

Yes, but a countertop blender creates a smoother texture.

Can I make the soup ahead of time?

Yes, it reheats beautifully and tastes even better the next day.

What mushrooms work best?

Cremini mushrooms are ideal, but button or wild mushrooms also work well.

How can I make this soup vegan?

Use vegetable broth and skip the honey in the drizzle (replace with maple syrup or agave).

Do I need to peel the mushrooms?

No, just clean and slice them — the skins add extra flavor.

What can I serve with this soup?

Crusty bread, a green salad, or a grilled cheese sandwich make great pairings.

Conclusion

This Cream-less Mushroom Soup is proof that you don’t need cream to create a rich and velvety soup. With caramelized mushrooms, thyme, and a splash of vermouth, it delivers deep flavor that’s balanced with the brightness of sherry vinegar. Finished with tahini herb drizzle, crispy shallots, and fresh dill, it’s a restaurant-worthy dish you can easily make at home.

Maggie

Cream-less Mushroom Soup

Why You’ll Love This Recipe