How to Make Dairy-Free Cream of Mushroom Soup

Simple Summary

This dairy-free cream of mushroom soup is a rich, velvety delight that proves you don't need dairy to create a luxurious, comforting soup. It's packed with earthy mushroom flavor and creamy without the cream.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) mixed mushrooms (cremini, shiitake, and white button), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup (60ml) dry white wine (optional)
• 4 cups (1 liter) vegetable broth
• 1 cup (240ml) unsweetened almond milk
• 2 tbsp cornstarch
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.

2. Add minced garlic and cook for another minute until fragrant.

3. Increase heat to medium-high and add sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until mushrooms have released their moisture and started to brown.

4. Pour in the white wine (if using) and cook for 2 minutes, scraping any browned bits from the bottom of the pot.

5. Add vegetable broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

6. In a small bowl, whisk together almond milk and cornstarch until smooth.

7. Slowly pour the almond milk mixture into the soup, stirring constantly. Simmer for an additional 5 minutes until the soup has thickened.

8. Remove the bay leaf. Using an immersion blender, blend about half of the soup to create a creamy texture while leaving some mushroom pieces intact. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

9. Season with salt and pepper to taste.

10. Serve hot, garnished with fresh parsley.

Chef's Notes

• For a smoother soup, blend all of it instead of just half.
• If you prefer a thicker consistency, you can add more cornstarch (mixed with a little cold water) during the final simmer.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
• For extra umami flavor, add 1 tablespoon of nutritional yeast when blending the soup.
• You can use any non-dairy milk, but almond milk provides a neutral flavor that doesn't overpower the mushrooms.

Nutritional Info

Per serving (approximate):

• Calories: 180
• Protein: 5g
• Carbohydrates: 20g
• Fiber: 3g
• Fat: 9g (mostly healthy unsaturated fats)
• Rich in B vitamins, potassium, and antioxidants from mushrooms

Serving Suggestions

• Serve with a side of crusty bread or garlic toast for dipping.
• Pair with a crisp green salad dressed with a light vinaigrette for a complete meal.
• Garnish with a drizzle of truffle oil for an extra luxurious touch.
• This soup makes an excellent starter for a dinner party or a comforting main course on a chilly evening.
• For a more substantial meal, serve over wild rice or alongside roasted vegetables.