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    You are at:Home»Dairy-Free Recipes»Dairy-free Cream of Mushroom Soup

    Dairy-free Cream of Mushroom Soup

    43
    By Alisa Fleming on January 14, 2014 Dairy-Free Recipes, Soup

    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.

    This easy recipe comes together in mere minutes. It makes a creamy, ready to enjoy soup, like the one pictured. If you are looking for a condensed version for recipes, try my Campbell’s Copycat Dairy-Free Condensed Cream of Mushroom Soup Recipe.

    Dairy-Free Cream of Mushroom Soup

    Reader Raves: Dairy-Free Cream of Mushroom Soup

    Sometimes we get recipe feedback via social media. When I see it, I include it here with the recipe!

    It was AMAZING! Mushroom soup has always been my favourite and I can’t believe it took me so long to make a homemade version. I cut my flour to 3 tablespoons as I like it a bit thinner. I used Earths Own unsweetened almond milk and instead added flour to my warmed veggie broth before I added it to the pot. A new favourite recipe! Thank You!! ❤❤ – Rosalie C. (via Facebook)

    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.

    4.5 from 4 reviews
    Dairy-free Cream of Mushroom Soup
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    This recipe was submitted by Kelie Escobar, for entry in the So Delicious Dairy Free 3-Course Recipe Contest
    Author: Kelie Escobar
    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!
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    43 Comments

    1. Kayleigh on September 19, 2019 2:02 am

      Hi, Do you think an oat milk would work well in this recipe please?

      Reply
      • Alisa Fleming on September 19, 2019 2:45 am

        I think so, as long as it doesn’t have any sweetness to it. I haven’t tried oat milk in soups though! Let us know if you do try it Kayleigh.

        Reply
        • Kayleigh on September 20, 2019 6:11 am

          Thank you, I thought i’d attempt it first off with Almond milk.

          This is an amazing recipe and has given me four portions of soup. I have used the first in a crock pot chicken in mushroom sauce recipe and popped 3 in the freezer.

          It tastes so nice. I did blitz the soup which has really opened up the mushroom flavour.

          I will try my next batch with oat milk and give you my verdict.

          Reply
          • Alisa Fleming on September 20, 2019 8:13 am

            That’s fabulous! It will be interesting to see if the milk beverage variation makes much difference!

            Reply
        • Heather on February 26, 2020 8:49 am

          Loved this soup for my tater tot casserole and by itself. Made it dairy free with the So Delicious milk and with chicken stock. Will definitely use again!

          Reply
          • Alisa Fleming on February 26, 2020 9:23 am

            Awesome! Thank you for sharing your feedback Heather!

            Reply
    2. Amy on March 25, 2019 10:48 am

      How long will this soup recipe last? My mom, sister, and I are dairy free, and this recipe sound delicious. Can’t wait to make it!

      Reply
      • Alisa Fleming on March 25, 2019 11:12 am

        In the refrigerator, it will have about the same shelf life as most soups. I prefer to only recommend up to 2 days for food safety reasons, but I know many people keep them for longer. Since it has mushrooms – I wouldn’t personally do more than 3 days. It should freeze okay too.

        Reply
    3. Susan D Johnson on November 19, 2018 3:11 pm

      Can I use Almond flour instead of all-purpose flour?

      Reply
      • Alisa Fleming on November 23, 2018 7:45 am

        Almond flour might work well in this recipe, but you might need to adjust the amount.

        Reply
    4. Raini on November 19, 2018 8:02 am

      Can I ask how many cups this makes?

      Reply
      • Alisa Fleming on November 19, 2018 8:32 am

        Hmm, this isn’t my recipe, so I couldn’t say for sure Raini. It sounds like you might be trying to make a condensed cream of mushroom soup option for a recipe? If so, cook it down thicker and use the amount called for. This should make more than one cans-worth.

        Reply
    5. Tracey on October 14, 2018 6:32 pm

      I am so grateful for this recipe. I use gif flour and silk coconut milk. Best soup ever. Thank you to the author.

      Reply
      • Alisa Fleming on October 15, 2018 11:07 am

        Awesome! Thanks for your feedback Tracey.

        Reply
    6. Michele on July 15, 2018 12:26 am

      Can I use Silk Soy Milk instead of Coconut milk?

      Reply
      • Alisa Fleming on July 15, 2018 6:04 pm

        Yes, you can!

        Reply
    7. amy on November 28, 2017 6:51 am

      I substituted almond milk for the coconut milk and gluten free all purpose flour to make the soup DF/GF. I also added fresh thyme to the soup. Delicious!

      Reply
      • Alisa Fleming on December 10, 2017 4:33 pm

        Fantastic! Thanks for sharing your successful modifications Amy.

        Reply
      • Rachel on December 16, 2017 1:13 pm

        What type of GF flour did you substitute? I have cassava flour. Do you think that would work?

        Reply
        • Alisa Fleming on December 16, 2017 1:49 pm

          Rachel, I’ve never worked with cassava flour, so I don’t know how that would work out. Sweet white rice flour typically works well, and so does a gluten-free flour blend. If you can do nuts, I recommend grinding cashews (scant 1/4 cup or even a little less) into a powder, and using it in place of the flour.

          Reply
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    9. Leah on April 24, 2017 6:27 am

      Can I use lactose free milk instead of 1 cup So Delicious Dairy Free Original Coconut Milk Beverage

      Reply
      • Alisa Fleming on April 24, 2017 9:27 am

        Yes, if you don’t need dairy-free, and are only lactose-free, then that should work for you.

        Reply
    10. RPLA on February 8, 2017 6:45 pm

      I subbed in brown rice flour for the flour to make this gluten-free as well. Also, I just used olive oil instead of butter. As long as you remember to salt and pepper it, it turns into a pretty decent soup blended or unblended. Thanks!

      Reply
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    12. Joelle on March 25, 2016 4:17 am

      Great recipe I made it with my kids #cookingtime #bondingtime 🙂
      We deviated from the recipe a bit by doing away with the flour and replacing with blended Mushrooms instead. #ExtraFlavoursome

      Reply
      • Alisa Fleming on March 25, 2016 10:01 am

        That’s awesome Joelle. Glad you enjoyed and thanks for sharing your modification!

        Reply
    13. Danielle on January 7, 2016 1:00 pm

      Have you tried using dried mushrooms? I would like to use some up

      Reply
      • Alisa Fleming on January 7, 2016 6:52 pm

        I haven’t, but I bet it would work well. You’ll just want to use a touch more liquid.

        Reply
    14. Lydia on November 3, 2015 8:06 am

      Would Vanilla Rice Dream work or not recommended?

      Reply
      • Alisa Fleming on November 4, 2015 8:04 am

        No, I wouldn’t recommend it.

        Reply
      • Therese on March 20, 2018 6:16 pm

        No, it would not work. This is a savory recipe so you do not want to include something sweet.

        Reply
    15. Maria on August 9, 2015 10:44 am

      Could I use almond milk instead of cocunut?

      Reply
      • Alisa Fleming on August 9, 2015 12:08 pm

        Yes, that should work fine Maria.

        Reply
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    17. Sarah on January 14, 2014 8:38 am

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

      Reply
      • Alisa Fleming on January 14, 2014 8:58 am

        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.

        Reply
        • Sarah kelly on November 16, 2016 7:01 pm

          Hi… how can I obtain the Go Dairy Free that has the recipe for condensed cream of mushroom soup? I have a Dairy free kiddo now and I am trying to adapt the holidays for her? Thanks!

          Reply
          • Alisa Fleming on November 16, 2016 8:29 pm

            Hi Sarah, it’s available on Amazon, both as a print book and an ebook -> http://amzn.to/2fj0Kg5
            It’s sold via other online retailers, too!

            Reply
            • christian on November 22, 2016 4:06 pm

              I have the book I am not able to locate the recipe what page is it on? Thanks

            • Alisa Fleming on November 22, 2016 4:56 pm

              Page 182. It’s in the soup section. Enjoy!

      • Carol on November 24, 2016 10:50 am

        I’m using it in green bean casserole, instead of the condensed soup & milk it calls for on the “Crispy Fried Onions” container. Also saving those just for the top, since I was generous with garden onions in the saute. So far, so good. We’ll see as I’m mi-process on this.

        Reply
        • Alisa Fleming on November 29, 2016 7:37 am

          I hope it went well for you Carol!

          Reply

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