Dairy-free Cream of Mushroom Soup

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

About Author

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.

5 Comments

  1. Pingback: Ho, Ho, Hold the Whip! | Milk Free Mommy

    • 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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