Begin by cleaning and thinly slicing around 1 pound of fresh mushrooms, opting for varieties like shiitake or porcini for deep flavor. Dice one medium onion and mince about three cloves of garlic. Lay everything out in your prep area so that you can easily access your ingredients as you cook.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion, stirring frequently for about 5 minutes until the onions become translucent and fragrant.

Next, incorporate the sliced mushrooms and minced garlic into the pot. Increase the heat slightly and cook for another 8-10 minutes, stirring occasionally until the mushrooms release their liquid and begin to brown.

Once the mushrooms have browned beautifully, add 4 cups of vegetable broth to the pot. Stir everything together and bring the mixture to a gentle simmer over medium-high heat, allowing it to simmer for about 20 minutes.

After simmering, taste your Mushroom Soup without Cream, adding salt and black pepper as needed. If you're looking for a smooth consistency, consider blending a portion of the soup with an immersion blender. Serve hot.