Make Ahead

Dairy Free Cream of Mushroom Soup

January 29, 2019
1 Ratings
Photo by Alexa Federico
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

A cleaned up, dairy free version of this classic canned soup! —Alexa Federico

What You'll Need
  • 1 1/2 pounds mushrooms
  • 1 yellow onion
  • 2 teaspoons chopped garlic
  • 1/4 cup olive oil
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons dried thyme
  • 2 tablespoons arrowroot starch
  • 1 1/2 cups bone broth or stock
  • 1 can coconut milk
  • 1 lemon
  • 4 teaspoons parsley
  1. Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
  2. Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
  3. After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
  4. Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
  5. Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
  6. Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
  7. Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
  8. Use an immersion blender or ladle into a standing blender and puree until smooth.
  9. Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.

See what other Food52ers are saying.

1 Review

ilene January 16, 2022
Delicious, everything I hope it would be. I used a mix of shiitake, oyster, cremini and white mushrooms. Substituted cashew milk for the coconut milk and about a teaspoon of black pepper.