A quick and skinny version of the classic Cream of Mushroom soup. Earthy, indulgent and creamy, without cream!
Just like many old classic French recipes, Cream of Mushroom soup (called “Crème de champignons“) has been made famous to the world by Julia Child, in her book “Mastering the Art of French Cooking”. And just like many old classic French recipes, the original Cream of Mushroom calls for a lot of cream and a lot of time on your hands. This version however only requires a little bit of your time, and no cream. Yes, no cream. Here’s why I like to think of it as the “quick and skinny” version of the cream of mushroom. And it’s unequivocally delicious, and very satisfying. Quick oat is the secret to making this soup deliciously creamy and indulgent-like, in no time. If you like a deep, earthy mushroom taste and are not ready to compromise on a rich and warming texture, this recipe is made just for you.
Note: I prefer to use quick steel-cut oat for this recipe as they remain quite firm once cooked and provide a nice texture. You can use regular quick rolled oats if you want, but the soup will be more “sticky”.
- 1 tablespoon butter
- 1/2 cup chopped finely onion
- 2 garlic cloves, minced
- 2 cups finely chopped fresh mushroom
- 6 cups vegetable stock or canned low-sodium broth
- 1 cup 2% milk
- 1/2 tablespoon dried parsley
- salt and pepper
- 3/4 cup quick steel-cut oat
- In a large saucepan, melt the butter and sauté the chopped onion, the garlic and chopped mushroom for 3 minutes, until they get tender but not too brown. Do not over stir or the mushroom will brown.
- Add the chicken stock, salt, pepper and dried parsley. Bring to boil and simmer on low heat for 5 minutes.
- Add the quick steel-cut oat and cook for 3 minutes.
- Add the fresh milk and stir. Adjust seasonings if needed.
- Optional: You can serve this soup with croutons or fresh parsley.