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–+ servings

Healthier Cream of Mushroom Soup (Dairy-Free)

A hearty version of creamy mushroom soup made dairy-free
5 from 4 votes

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Soup
Cuisine American
Servings 4
Calories 284 kcal

Equipment

Ingredients
  

Veggies:

  • 1 Medium Yellow Onion diced
  • 1 Medium Carrot diced
  • 1 Stalk Celery diced
  • 1 Pound Button Mushrooms cleaned and sliced ⅛" thick
  • 4 Cups Chicken or Vegetable Stock
  • 12 Oz Can Full-Fat Coconut Milk
  • ¼ Cup Sherry Cooking Wine or orange juice
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Olive Oil
  • 2 Bay Leaves
  • 1 teaspoon Dried Thyme or 4-5 sprigs fresh
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Nutmeg fresh grated
  • ½ teaspoon Lemon Zest
  • 1 teaspoon Salt or to taste
  • ½ teaspoon Black Pepper or to taste

Instructions
 

  • Chop onion, carrot, and celery. Over medium heat, in a heavy bottom pot, heat olive oil and add onions and ½ teaspoon salt. Cook until translucent, stirring occasionally, about 5 minutes. Add carrot and celery then cook another 5 minutes.
    1 medium onion, 1 tablespoon olive oil, ½ teaspoon salt, 1 carrot, 1 stalk celery
  • While the onions, carrots, and celery are cooking, clean the mushrooms with a damp towel to wipe off any dirt. Slice mushrooms ⅛" thick. Add them to the pot. Cook until softened and brown, stirring occasionally, about 7-10 minutes.
    1 pound of mushrooms
  • Stir in bay leaves, thyme, and maple syrup. Cook another 2 minutes.
    2- Bay Leaves, 1 tbsp. thyme, 1 tbsp. maple syrup
  • Deglaze the pan with sherry wine; be sure to get all the brown bits off the bottom of the pan. Stir in the stock, turn up the heat to medium-high, and simmer for 10 minutes.
    ¼ cup sherry wine, 4 cups stock or broth
  • Remove the fresh thyme (if using) and the bay leaves.
    Reduce the heat to low. Using an immersion blender, blend the soup mixture until the mushrooms are mostly pureed. Leave a little chunky if desired.
  • Add the coconut milk, pumpkin pie spice, nutmeg, lemon zest, salt, and pepper and simmer for 20–30 minutes to allow the flavors to come together. Taste and adjust seasonings as needed.
    1 can of coconut Milk, 1 teaspoon pumpkin pie spice, ¼ teaspoon nutmeg, ½ teaspoon lemon zest, Salt and Pepper as needed.
  • This soup may be made a day or two in advance (it actually gets better) and kept in the fridge. Just reheat before serving.
  • Serve with a little love and enjoy!

Nutrition

Serving: 10ozCalories: 284kcalCarbohydrates: 18gProtein: 6gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1559mgPotassium: 694mgFiber: 2gSugar: 9gVitamin A: 3109IUVitamin C: 7mgCalcium: 51mgIron: 4mg
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