Cream Soup Without Cream
Delicate, light, aromatic, without cream! This cream soup is perfect for those avoiding dairy or observing fasting. Any mushrooms can be used, and its airy texture will appeal to children.
Updated : 08 September, 2025
Easy
About 20 min.
Ingredients
200 grams
Champignon
1
Onions
350 grams
Potato
700 milliliters
Water
10 grams
Parsley
1 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any mushrooms you like: champignons, oyster, or forest mushrooms. They can be fresh, frozen, or dried. If using dried mushrooms, soak and boil them first. I used frozen champignons. Use filtered water for best flavor.
Step 2
Peel potatoes, rinse, and cut into pieces. Smaller pieces cook faster.
Step 3
Place potatoes in a pot, cover with water, bring to a boil, and simmer for about 15 minutes until tender.
Step 4
Meanwhile, peel onion and dice finely. To avoid tearing eyes, rinse the knife and halved onion under running water. Use only half a large onion; I used a small one.
Step 5
Heat vegetable oil in a pan, sauté onion until golden. Add mushrooms and cook 5-7 minutes until liquid evaporates and mushrooms are browned.
Step 6
Rinse parsley, pat dry, and chop finely.
Step 7
Pour most of the potato cooking water into a separate cup to adjust soup consistency later. Add sautéed onion, mushrooms, and parsley to the potatoes in the pot. Season with salt, pepper, and optional spices.
Step 8
Blend the soup with an immersion blender until smooth. You can use a standard blender or pass through a fine sieve. Adjust thickness with reserved potato water to taste.
Step 9
Cream soup without cream is ready! Serve hot. Note: it thickens when cooled. Garnish with homemade croutons and herbs if desired. Enjoy!