This is a recipe for easy healthy mushroom soup without cream. Just a simple, brothy luxurious bowl of soup. The secret weapon that elevates this earthy soup from normal to stardom is a splash of sherry. Sherry is a great partner for fresh thyme to season this soup.
This recipe was first published November of 2017 and republished November 2021 with step by step instructions and photos.
How did it happen? It’s six degrees out right now, but I’m not blaming the deep freeze weather for our sudden glut of soup.
We’ve eaten soup every day this week, for lunch, for dinner. And this Country Mushroom Soup actually ended up to be the gateway drug.
As soon as we finished the pot of this Country Mushroom Soup, we wanted more soup. Which then led to a bowl of Cheddar Cheese Soup with Chicken, And I’m already planning more soup recipes.
But I’m not worried at all, we can quit anytime we want.
This is a recipe for a healthy mushroom soup without cream. And if you like mushrooms, a pure delight.
A relatively easy soup that wows the palate. Let’s take a look.
Ingredients You’ll Need
- Chicken Broth
- Sliced Button Mushrooms
- Brown Rice
- Dry Sherry
- Butter and Oil
- Fresh Thyme
- Broth: Use vegetable broth to make this a vegetarian mushroom soup.
- Mushrooms: The best mushrooms for soup: I’ve always used white button mushrooms (Crimini) for this soup, however, mushrooms labeled Baby Bella would work beautifully here.
- Rice: You most certainly can substitute white rice for brown rice for this soup. Adjust cooking time for white rice according to package directions. However, still toast the rice with the onions before adding broth.
- Sherry: If you simply don’t have sherry, you can substitute white wine, brandy or dry vermouth. Please don’t use cooking sherry. Buy the real stuff.
- Fat: This recipe calls for both butter and oil. You can either use all butter or all oil if you wish.
- Thyme: Fresh is always best, but if you don’t have fresh thyme, you can easily substitute dried thyme. Dried herbs are often more concentrated and potent than fresh, so substitute one teaspoon dried thyme for the 1 tablespoon of fresh.
Adding Sherry To Soup For Flavor
A mushroom soup without cream? And yes, the end result will find you wanting seconds. Here’s why.
The secret weapon that brings this brothy, earthy soup to stardom is the Sherry. It elevates the level to fragrant, luxurious and wonderfully slurp worthy.
Sherry is a fortified wine and produced in Jarez, Spain. Fortification means that a neutral spirit has been added to wine either during or after the fermentation process. With sherry, it’s added after.
Fortification gives wine more complexity, a higher alcohol content and a little goes a long way in a recipe. Just a small amount will add great flavor and depth.
Sherry elevates a recipe with it’s nutty flavor and smoky back notes. Don’t hesitate to experiment. It works beautifully with mushrooms, shrimp, crab, or poultry.
So think outside that white wine box when using wine for cooking. Drizzle a little sherry to make something delicious even that more special.
Step By Step Instructions
- Step 1: Heat a large sauce pan, I use my 6 qt. Le Creuset Dutch Oven, over medium high heat. Once the pan is hot, add the butter and the oil. Once the butter is melted and bubbly, add the chopped onions and brown rice. Toast the onions and brown rice for about six minutes, stirring consistently.
- Step 2: Add the sliced mushrooms and cook until just starting to brown. Stir consistently. This should take about 5 – 7 minutes.
- Step 3: Add the broth and thyme. Cover the pan and let is simmer on low for 25 minutes or until rice is tender. Add sherry and thyme and simmer uncovered for 10 minutes.
Voila! Done! Easy healthy mushroom soup for a weeknight dinner that feels like a fancy restaurant meal.
Tips and FAQ’s
Please make sure to sautee the mushrooms until they’re starting to brown around the edges. This means that most of the moisture has been cooked from the mushrooms and the texture has changed from spongy to somewhat crisp. This is important because mushrooms are a sponge, and once you add the broth, if the mushrooms are not browned properly, the texture will be a bit rubbery, spongy.
If you’re purchasing whole mushrooms, don’t rinse them with water to clean them. Mushrooms are like a sponge and will soak up the water which will compromise the texture. Use a dry paper towel to wipe the mushrooms clean. To make this soup easier than easy, I usually purchase pre-sliced mushrooms
To make quick work of adding fresh thyme to this recipe. Hold a stalk of thyme at the top, with the leaves pointing up. Simply run your fingers down the stalk pulling the leaves down with your fingers. The leaves will easily come off the stalk.
Mushrooms are low in sodium, naturally fat free, naturally low calorie and loaded with vitamins, minerals and antioxidants. Crimini mushrooms are a source of zinc, which is vital nutrient for our immune system. Source: WebMD
Recipe, Easy Brown Rice Mushroom Soup Without Cream
I hope you give this healthy mushroom soup recipe a try. It’s one of the first soup recipes we make as soon as the temperature changes in November. And if you do make this recipe, please come back and let me know how you liked it and give the recipe a star rating.
This soup is dairy free, gluten free, and Whole 30 friendly.
Your feedback is valuable to me for developing future recipes. And if you have a favorite mushroom soup recipe, let me know, I’d love to give it a try.
More Healthy Soup Recipes
- Roast Turkey Lentil Barley Soup
- Ginger Lemon Chicken Soup
- Vegetarian Tortilla Soup
- Spicy Turmeric Lentil Soup Recipe
And if you’re looking for even more soup recipes, don’t miss my soup category. You’ll find lots of mouthwatering recipes, including the most popular on my site for Hatch Green Chili with Pork.
Brown Rice Mushroom Soup Recipe Without Cream
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion rough chopped
- 1 pound button mushrooms wiped clean and sliced
- 1 Tablespoon fresh thyme leaves of 1 teaspoon dried thyme
- 1/2 cup brown rice
- 6 cups chicken broth
- 1/4 cup dry Sherry
- Salt and pepper to taste
- Over medium high heat, heat a dutch oven until just getting hot. Add butter and olive oil. When oil mixture is hot, add onion and brown rice. Toast the onion and rice stirring consistently, about 5 – 6 minutes.
- Turn the heat down to medium and add the mushrooms. Cook until just browned. About 5 minutes more. Stirring frequently.
- Add chicken broth and thyme and simmer covered about 25 minutes or until rice is tender.
- Stir in Sherry and season with salt and pepper. Simmer on low uncovered for 10 minutes.
Country Mushroom Soup Without Cream …It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.