Dairy-Free Cream of Mushroom Soup

Dairy-Free Cream of Mushroom Soup

AuthorDanaCategoryDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins

 4 cups diced mushrooms
 1 large yellow onion
 3 garlic cloves
 1 liter of chicken or vegetable broth (unsalted)
 ¾ cup unsweetened almond milk
 3 tbsp dried parsley
 1 tsp sea Salt
 ½ tsp ground pepper
 4 tbsp extra virgin olive oil

1

Dice onion and garlic. Doesn't need to be finely chopped, as it will be puréed later.

2

Sauté onion and garlic in a pot with olive oil for 3-5 minutes. Add in mushrooms, salt, pepper and parsley and sauté for 20 minutes. 

3

Add chicken broth, bring to a boil and reduce to a simmer for 20 minutes. Leave lid on pot to avoid too much evaporation.

4

Once simmering is complete, add the soup 2-3 scoops at a time to the blender and blend until completely smooth. Froth the puréed soup for a great texture. Repeat until all soup is blended smooth.

5

Once completely blended, add almond milk to create your desired taste and consistency (start with 1/2 cup, taste test, and add more from there). -


6

Add additional salt and pepper to your liking.

7

Serve hot. Garnish with more dried parsley and olive oil (optional). Enjoy!

Ingredients

 4 cups diced mushrooms
 1 large yellow onion
 3 garlic cloves
 1 liter of chicken or vegetable broth (unsalted)
 ¾ cup unsweetened almond milk
 3 tbsp dried parsley
 1 tsp sea Salt
 ½ tsp ground pepper
 4 tbsp extra virgin olive oil

Directions

1

Dice onion and garlic. Doesn't need to be finely chopped, as it will be puréed later.

2

Sauté onion and garlic in a pot with olive oil for 3-5 minutes. Add in mushrooms, salt, pepper and parsley and sauté for 20 minutes. 

3

Add chicken broth, bring to a boil and reduce to a simmer for 20 minutes. Leave lid on pot to avoid too much evaporation.

4

Once simmering is complete, add the soup 2-3 scoops at a time to the blender and blend until completely smooth. Froth the puréed soup for a great texture. Repeat until all soup is blended smooth.

5

Once completely blended, add almond milk to create your desired taste and consistency (start with 1/2 cup, taste test, and add more from there). -


6

Add additional salt and pepper to your liking.

7

Serve hot. Garnish with more dried parsley and olive oil (optional). Enjoy!

Dairy-Free Cream of Mushroom Soup

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