Creamy Mushroom Soup (Dairy Free)

Today we're making a dairy free, "cream" of mushroom soup. Low in sodium, very high in potassium. If you're a mushroom lover, this soup is a must! Rich, earthy flavour with a creamy texture.

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Course: lunch, Soup

Cuisine: American

Keyword: Dr Stephanies Kitchen, mushrooms, soup

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 84kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large soup pot

Ingredients

1 tbsp olive oil
1 medium onion diced
1 celery stalk diced
3 cloves garlic minced
20 fresh cremini mushrooms (or any type) buy a 454 gram package of mushrooms
4 cups water, vegetable or chicken broth be sure to use broth with no additives like gluten or MSG
1 bay leaf (if you used water)
1 tsp dried thyme or 1 tbsp fresh
1/4 cup nutritional yeast
1 can unsweetened coconut milk use good quality coconut milk like Thai Kitchen
1/4 tsp sea salt and pepper or more to taste

Instructions

In a large soup pot, add 1 tbsp oil (preferably olive, avocado or coconut oil). Saute onion, celery and garlic until fragrant. About 5 minutes.
Roughly chop your mushrooms and add to the pot. Cook until they release their moisture and begin to brown, about 8-10 minutes.
Stir in the dried thyme and cook for another minute to let the flavours meld.
Pour in the broth or water + bay leaf. Let it cook about 15-20 minutes, allowing the flavours to deepen.
Once the soup has simmered and the mushrooms are tender, remove bay leaf (if used) and use an immersion blender or a regular blender to blend the soup to your desired consistency.
Return the pot to low heat and stir in the coconut milk and nutritional yeast.
Taste the soup and adjust the seasoning with salt and pepper if needed.

Notes

Mushrooms: I used cremini mushrooms but any combinations of fresh mushrooms (white, portobello, etc) would work.

Substitutes for nutritional yeast: Use parmesan in place of nutritional yeast. It's not dairy free but will add a similar savory flavour. Substitute with a bit of miso paste or a small handful of pre-soaked cashews for dairy free substitute.

Substitutes for coconut milk: Use almond milk, cashew milk or oat milk. These options are creamy and dairy free. If you're not concerned about dairy, you could also substitute 1/2 cup water and 1/2 cup coffee cream.

Nutrition