Dairy Free Cream of Mushroom Soup
Dairy Free Cream of Mushroom Soup Recipe - A dairy-free version of your favorite Cream of Mushroom Soup!
Ingredients
- 5 tablespoons vegan butter divided
- ½ cup yellow onion minced
- 8-12 ounces mushrooms sliced
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 tablespoons all purpose flour
- 3 cups chicken broth sub vegetable broth
- ½ cup full-fat coconut milk use immersion blender to fully combine if it has separated in the can
- ¼ cup unsweetened almond milk sub another non-dairy milk
Instructions
- Sauté Onion: In a large sauce pan melt 3 tablespoons vegan butter and add minced onion. Cook on medium heat, stirring constantly, until they reduce.
- Mushrooms: Add 8-12 ounces mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. (add additional butter, as needed to ensure pan doesn't dry out - I added a couple extra tablespoons - it depends how big your mushrooms are and how long they need to cook down, they will absorb the butter pretty quickly).
- Simmer: Add 1 tablespoon fresh thyme, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper and remaining 2 tablespoons butter and let melt. Add 5 tablespoons all purpose flour and stir to fully combine. Add 3 cups chicken broth, ½ cup at a time, whisking after each pour. Let simmer about 10 minutes, whisking softly, and you will see it start to thicken.
- Add Milk: After 10 minutes, add ½ cup full-fat coconut milk and ¼ cup unsweetened almond milk. Stir to combine.
- Adjust: Taste and add additional salt, pepper or thyme - as desired.
- Serve: Feel free to garnish with additional sautéed mushrooms and thyme. Let cool and it will continue to thicken. Enjoy!
Notes
- Maximum Thickness: if using in another recipe (like green bean casserole), allow soup to fully cool so that it reaches maximum thickness. If you don't allow it to cool you may feel it isn't thick enough for the recipe.
- Extra-Creamy: if you want the soup extra-creamy, simply reduce the amount of broth you use by 1/2 cup.
- Whole30/Paleo: if you are just looking for a Whole30/Paleo option I would use ghee instead of vegan butter and sub 1 1/2 tablespoons arrowroot or tapioca starch for the all-purpose flour.
Nutrition
Calories: 227kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1376mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 756IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg
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