Dairy Free Cream of Mushroom Soup
Alexa Federico
Photo by Alexa Federico
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
A cleaned up, dairy free version of this classic canned soup!
Ingredients
- 1 1/2 pound mushrooms
- 1 yellow onion
- 2 teaspoon chopped garlic
- 1/4 cup olive oil
- 2 teaspoon olive oil
- 1 1/2 teaspoon dried thyme
- 2 tablespoon arrowroot starch
- 1 1/2 cup bone broth or stock
- 1 can coconut milk
- 1 lemon
- 4 teaspoon parsley
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Directions
- Step 1
Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
- Step 2
Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
- Step 3
After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
- Step 4
Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
- Step 5
Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
- Step 6
Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
- Step 7
Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
- Step 8
Use an immersion blender or ladle into a standing blender and puree until smooth.
- Step 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.