Dairy Free Cream of Mushroom Soup

January 29, 2019

Author Notes:

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

Alexa Federico

Serves: 4
Prep time: 10 min
Cook time: 25 min


  • 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
In This Recipe


  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.

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