Cream-less Mushroom Soup

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings (1 quart)
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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

3 cups chicken stock 

1/2 cup roughly chopped stale bread 

1/4 cup vermouth 

1 teaspoon fresh thyme leaves

Sherry vinegar, as needed 

Tahini Herb Drizzle, recipe follows

Fried shallots, for garnish 

Chopped fresh dill, for garnish 

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 


  1. In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
  2. Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.

Tahini Herb Drizzle:

  1. In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.