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Cream of Mushroom Soup – Dairy Free

Cream of Mushroom Soup – Dairy Free

Cream of Mushroom Soup - Dairy Free | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Cream of mushroom soup with out any dairy? You will absolutely love this homemade soup, it's beyond better than what you can buy at the store. Super easy to make.

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Yields8 Servings
Prep Time8 minsCook Time10 minsTotal Time18 mins

 2 tbsp olive oil
 1 pound sliced mushroom
 1 large onion, finely chopped
 2 garlic cloves, minced
 1 tsp salt
 1 tsp white wine vinegar
 ½ tsp dried thyme
 ½ tsp pepper
 2 ½ tbsp cornstarch
 4 cups unsweetened almond milk

1

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

NOTES
2

You can use any kind of mushroom you like but if you have the ability to get a variety do so... I used these in this soup!

Shitake
Oyster
King Baby Oyster
Beech Mushrooms

Category,

 

Recipe Resource: Taste of Home

Ingredients

 2 tbsp olive oil
 1 pound sliced mushroom
 1 large onion, finely chopped
 2 garlic cloves, minced
 1 tsp salt
 1 tsp white wine vinegar
 ½ tsp dried thyme
 ½ tsp pepper
 2 ½ tbsp cornstarch
 4 cups unsweetened almond milk

Directions

1

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

NOTES
2

You can use any kind of mushroom you like but if you have the ability to get a variety do so... I used these in this soup!

Shitake
Oyster
King Baby Oyster
Beech Mushrooms

Cream of Mushroom Soup – Dairy Free

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Category,

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