No Cream- Cream of Mushroom Soup

"No Cream" Cream of Mushroom Soup

I'm a self admitted soup lover.  Even with the weather warming up a bit, I still get a craving for a comforting bowl of soup.  


This is a "cream" of mushroom soup... although there's no cream at all involved in it!  It's virtually fat free, and there's a tiny bit of oil involved.  Literally a drop!   


I actually use the base of this recipe-minus the mushrooms for most of my vegetable no cream soups. 


And I'd actually be lying if I told you I don't use any cream! Although it's absolutely deliciously tasty with out cream... it's a little bit more sinfully delicious with a bit too!   Either way, I hope you enjoy it! 

"No Cream" Cream of Mushroom Soup

Assorted Mushrooms - Portabello, Crimini, Shitake, Enoki, Button

Any kind of mushroom or any of the above that you like!

2 Leeks Quartered 

1/2 Green Bell Pepper

2 Stalks of Celery

2 Carrots

1/2 Teaspoon White Pepper

3-4 Cups of Chicken or Vegetable Stock

1 Teaspoon Canola Oil

2-3 Medium sized potatoes diced

2 Pats of Butter

Salt

Rough Chop all of the vegetables and sweat them for 5 minutes in the oil. Add diced potatoes and cover the vegetables with just enough stock. Bring to a boil and then reduce heat and simmer for 45 min to 1 hour.  Add 2 pats of butter and put in the blender, slowly adding liquid until you get the desired consistency. 

**sidenote** 

You can sub ANY vegetable that you like in place of the mushrooms- i.e. asparagus, peas, carrots, squash, or spinach. 

If you want to add additional creamy-ness to the soup you can add up to 1/2 cup heavy cream 

Chop some herbs, chervil, cilantro or add thyme