Creamless Pureed Mushroom Soup
Creamless Pureed Mushroom Soup proved difficult to photograph because of its color. Don’t be fooled though…this soup is pure mushroom deliciousness. Enjoy a bowl (or cup) for lunch or dinner.
Jump to RecipeMushroom Soup Ingredients
Prepare all of the soup ingredients before starting…mushrooms, onions, shallots, leeks, celery and carrots.
Cook Shallots & Onions
Once the oil is hot, reduce heat to medium and add shallots, stirring occasionally until soft – about 2-3 minutes. Then add onions and continue to cook together for another 2-3 minutes, until onions become translucent.
Cook Carrots, Celery, Leeks & Mushrooms
Then add carrots, celery and leeks to the pot. Cook for 10-12 minutes and season. Next add mushrooms and cook for an additional 6-7 minutes.
Add 5 cups of cold water and let simmer, covered for 30 minutes.
Blend Soup
The soup is now done. It’s time to puree. If using an immersion blender, puree the soup right in the pot, season to taste and you are finished. If using a blender, wait for the soup to cool down around 15 minutes and then blend.
Creamless Pureed Mushroom Soup
Garnish as desired. Enjoy as a hearty lunch with some toasted Udi’s gluten free bread as shown above or serve in a cup as a dinner starter.
Creamless Pureed Mushroom Soup
Ingredients
- 4 tablespoons olive oil
- 1 shallot peeled and chopped
- 1 medium white onion peeled and coarsely chopped
- 1½ cups carrots (approx 3) peeled and coarsely chopped
- 2 stalks of celery washed, trimmed and coarsely chopped
- 2 leeks washed well of all dirt and then sliced
- 2 ½-3 lbs. mushrooms (variety of mushrooms: white button, shitake, portobello, etc.) 3-4 packages of a variety of fresh mushrooms; de-stemmed and cleaned with a damp paper towel
- 2 teaspoons kosher salt if needed, add another teaspoon
- 5 cups cold water
- freshly ground black pepper to taste
- chopped chives and olive or truffle oil for garnish optional
Instructions
- Heat the 4 tablespoons of olive oil over medium-high heat in a large heavy stockpot, preferably cast iron.
- Once the oil is hot, reduce heat to medium and add shallots, stirring occasionally until soft – about 2-3 minutes.
- Next add onions and continue to cook together with shallots until they become soft and translucent, approx 2 minutes.
- Then add carrots, celery, and leeks. Stir well to combine and cook until tender, about 10 to 12 minutes. Season mixture with salt and freshly ground pepper.
- Add the mushrooms to the pot, adjust heat to medium-high and stir. Cook until mushrooms are soft and liquid begins to release – about 6 to 7 minutes.
- Then season mushroom mixture with 2 teaspoons salt. Add another teaspoon if needed.
- Pour 5 cups of water into pot and bring to a simmer. Cover for 30 minutes.
- Using an immersion blender or blender, emulsify soup until it becomes a thick, rich puree. If using a blender, wait until the soup has cooled before blending.
- Serve immediately or let cool and refrigerate in a sealed container.
- Garnish with some chopped chives and olive or truffle oil, optional.
Notes
Original recipe is from Union Square Cafe in New York City. It was adapted by Paula Barbarito-Levitt. and then modified by me.
If you like this recipe, you may also like these other GFchow recipes. Asian Mushroom and Herb Noodle Soup, Sauteed Mushroom Medley, and Sauteed Baby Bok Choy with Shiitake Mushrooms.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Can’t wait to buy mushrooms and try this one.
This soup is chock-full of flavor. I hope you enjoy it!
Excellent – hard to believe the is no cream . so thick and yummy!!
I love this soup. So much flavor and without any cream 🙂
I am delighted that you have reposted this wonderful soup, a bowl of true goodness, perfect any time of year and totally vegan. Of course, there is nothing like a trip to the Union Square Cafe with in NYC.
I’ll have to get to union square cafe to try the original.