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Dairy-Free Cream of Mushroom Soup

A dairy-free cream of mushroom soup that is easy and fast...replace the canned version!
Course Soup
Cuisine American
Keyword dairy-free, mushroom, soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 cups

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon fresh thyme, chopped
  • 1 8 oz pkg mushrooms, sliced
  • 1 cup potatoes, diced
  • 4 cups veggie broth
  • 1 cup cashew milk coconut or almond milk works
  • 3 tablespoons flour

Instructions

  • In a large soup pot, heat the olive oil on medium-high heat.
  • Add the onion, worcestershire sauce, thyme, potatoes, and mushrooms. Saute until onions are soft...about 5 minutes.
  • Add the broth. Cover and bring to a low boil.
  • Gently boil for about 15 minutes or until the potatoes are cooked through.
  • In a small bowl whisk the cashew milk and flour together to create a slurry, of sorts.
  • When the potatoes are cooked through bring the soup to a low boil, if it isn't already.
  • Whisk the slurry into the soup and allow to heat and thicken. If desired, mix a bit more slurry to thicken the soup even more (be careful, it thickens as it sits). Add salt & pepper, as desired.
  • Serve. Or blend and store.

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