Creamless Trumpet Royale Soup

Brian Bistrong, chef of New York's Braeburn restaurant, offers up a creamy (and cream-free!) low-cal trumpet mushroom soup.

You may also garnish with chervil and diced fingerling potatoes that have been sautéed until crispy to give the soup some texture.

  • 4Servings


  • 2 tbsp olive oil (or safflower oil, which is neutral in flavor and color)
  • 6 oz royal trumpet mushrooms, sliced (or shiitake mushrooms)
  • Sea salt and fresh ground black pepper, to taste
  • 1 small white onion, diced
  • 2 cloves garlic, finely chopped
  • 2 sprigs fresh thyme, plus additional for garnish
  • 2 oz white wine


  1. Heat a large pot on medium. Add oil and sauté mushrooms for 2 to 3 minutes. Season with salt and pepper. Remove several mushrooms and set aside for garnish.
  2. Add onion and garlic and reduce heat. Simmer for 5 to 10 minutes or until onions are soft and translucent.
  3. Add thyme and deglaze with wine.
  4. Add 3 cups water and simmer for 10 to 15 minutes.
  5. Place mixture in a blender and purée until very smooth. Adjust seasoning as necessary, garnish with reserved mushroom and additional thyme.

Nutrition Information

  • Serving Size: 6 oz
  • Calories: 214
  • Carbohydrate Content: 35 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 37 mg
  • Sugar Content: 1.5 g
  • Polyunsaturated Fat Content: 1 g