Dairy Free Mushroom Soup
Dairy Free Mushroom Soup is a comforting, rich dish that perfectly melds health and flavor. In just 30 minutes, you can prepare this creamy, dairy-free delight that showcases an exquisite blend of white button and portobello mushrooms, infused with fresh herbs. Ideal for lunch, dinner, or as a starter at gatherings, this soup is not only quick to make but also versatile enough to cater to various dietary needs. Whether served with crusty bread or over rice, each bowl promises warmth and satisfaction.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves about 4
- Category: Soup
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 1 large white onion (diced)
- 10 oz white button mushrooms (sliced)
- 10 oz baby portobello mushrooms (sliced)
- 10 stalks fresh thyme (leaves removed)
- 1 bay leaf
- 1/2 tbsp coconut aminos
- 1/2 tsp sea salt
- 1 cup vegetable broth
- 1 cup dairy free milk (unsweetened)
- 1 tbsp tapioca flour
Instructions
- Sauté the diced onion in a large pot over medium heat for 5–7 minutes until translucent.
- Add sliced mushrooms, cooking for another 5 minutes.
- Stir in thyme leaves and cook for an additional 10 minutes until mushrooms reduce in volume.
- Add bay leaf, salt, and coconut aminos; stir well.
- Mix tapioca flour with vegetable broth in a bowl until smooth, then pour into the pot along with dairy free milk.
- Simmer for 15 minutes while stirring occasionally; adjust seasoning with pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://lowfatflavor.com/dairy-free-mushroom-soup/