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Dairy-free Cream of Mushroom Soup

Posted on by Alisa Fleming in Dairy-Free Recipes, Soup with 2 Comments
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This wonderful dairy-free cream of mushroom soup is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Kelie Escobar. To make it creamy, she uses everyday thickeners and Coconut Milk Beverage from So Delicious.

Dairy-Free Cream of Mushroom Soup

So Delicious Dairy Free 3 Course Recipe Contest BadgeThis dairy-free cream of mushroom soup comes together in mere minutes. Note that the image above is stock photography, but it does depict the end result nicely.

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Dairy-Free Cream of Mushroom Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and tree nut-free.

For a soy-free and dairy-free cream of mushroom soup, choose your margarine wisely. Brands such as Earth Balance have offerings that suit both dietary needs.

For vegan and vegetarian cream of mushroom soup, you can substitute no chicken broth or mushroom broth for the chicken broth. Both work as tasty alternatives.

Dairy-free Cream of Mushroom Soup
Prep time

Cook time

Total time


This recipe was submitted by Kelie Escobar, for entry in the So Delicious Dairy Free 3-Course Recipe Contest
Serves: 3 servings

  • 1 8-ounce carton white mushrooms
  • 1 small to medium onion
  • 5 tablespoons non-hydrogenated dairy-free margarine (such as Earth Balance)
  • 2 cups chicken broth (see note above for vegan option)
  • 1 cup So Delicious Dairy Free Original Coconut Milk Beverage
  • 5 tablespoons all-purpose flour
  • Salt and pepper, to taste

  1. Dice mushrooms and onions and sauté in margarine until the onions are translucent and the mushrooms have shrunk in size and turned dark.
  2. Whisk in the flour until well incorporated, then add broth and coconut milk beverage. Bring to boil, whisking constantly until the mixture is thickened.
  3. Season with salt and pepper and serve. Can be used as a standalone soup for a meal or in other dishes. Very tasty and easy!

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. SarahJanuary 14, 2014 at 8:38 amReply

    Can this recipe work as a substitute for other recipes that call for cream of mushroom soup?

    • Alisa FlemingJanuary 14, 2014 at 8:58 amReplyAuthor

      I don’t believe it will work where “condensed” cream of soup is called for as this is a finished soup. If you have a copy of Go Dairy Free, the condensed cream of mushroom soup recipe in there works brilliantly.

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