A dairy and gluten-free mushroom soup with a vegan option
As soon as the weather starts to get cold I turn to soup for comfort. I really look forward to it. And this mushroom soup is one of my favourites. I make it almost every week. At our house we love this meaty vegetable. While we aren't dairy and gluten free or vegan, we don't miss any of those ingredients. Its even great as a sauce over baked chicken and rice or pasta.
Why I love this soup
I live in Canada where we have 5-6 months of cold weather. I look forward to cooking up cuisine that keeps me feeling warm and cozy. During the late winter of 2020 when the pandemic hit, I was really craving soups. Particularly mushroom soup that a chef I worked with used to make. I didn't have the recipe and searched online. I found a lot of recipes asked for heavy cream, soy sauce and flour for roux. I avoid wheat because of the gluten. I also avoid heavy cream and soy sauce. When I came across a recipe that called for almond milk I thought "this is great!". I tried the recipe and over time as I continued to make it, I came up with this version which is a bit lighter. I changed up the butter with olive oil, lightened the sale, and swapped the chicken stock for mushroom stock. What I love about this version is that its a hit with the kids, it's healthier and it still tastes gives me a cozy feeling.
What you will need to make it
Stockpot or dutch oven
Measuring spoons
Liquid measuring cup(s)
Spatula
Blender
Dairy-Free Cream of Mushroom Soup
Delicious and comforting homemade dairy-free cream of mushroom soup that is also gluten-free and vegan. This soup can also be used as a sauce over baked chicken and rice or pasta.
Ingredients
1 1/2 tablespoon olive oil (or grassfed butter)
1 small to medium sized onion- minced
1 1/2 teaspoon garlic minced
8 oz of white or button mushrooms- minced or sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon thyme chopped
1 teaspoon parsley + extra for garnish
2 cups mushroom stock
1 cup almond milk
Optional: chopped green onion for garnish ( or croutons or parmesan cheese shavings)
Directions
Heat olive oil on medium to low heat in stockpot
Add onions and sauté until translucent
Stir in garlic and cook for 2 mins
Add in mushrooms and cook until liquid has been drawn out, approximately 5 minutes
Stir in salt, pepper, thyme and parsley and cook for 5 minutes, stirring a couple of times
Add mushroom stock and almond milk. Bring to a soft boil and reduce heat. Simmer for 10 minutes.
Pureé soup with hand held blender. If you don't have a handheld blender, let soup cool and blend.
Heat and serve garnished with parsley
I hope you try this soup and find it as comforting as I do. Let me know what you think. I am always looking for ways to enhance my recipes. Please feel free to share anything you add or change up.
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