Dairy Free Vegan Cream of Mushroom Soup
Try this Dairy Free Vegan Cream of Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 teaspoons dried thyme
- 4 garlic cloves minced
- 2 teaspoons dried parsley
- 1/2 cup diced sweet onion
- 2 cups diced carrots
- 2 tablespoons olive oil (or ghee for non-vegan)
- 16 ounces white button mushrooms sliced & then chopped
- 8 ounces crimini mushrooms sliced & then chopped
- 3 cups chopped leaks
- sea salt & ground pepper
- 0.5 ounces dried porcini mushrooms
- 14 ounces canned coconut milk (full fat i prefer the aroy-d brand)
- 8 cups vegetable broth (or chicken broth for non-vegan)
- Carbohydrate 8.70484079336333 g
- Cholesterol 0 mg
- Fat 0.513890974418333 g
- Fiber 2.46632232989174 g
- Protein 4.13202089495167 g
- Saturated Fat 0.0691252575015 g
- Serving Size 1 1 -8 serving (227g)
- Sodium 62.2294855688333 mg
- Sugar 6.23851846347159 g
- Trans Fat 0.2174512193005 g
- Calories 47 calories
In a 6 to 8-quart stockpot or Dutch oven, warm the oil over high heat. Add the white button mushrooms, crimini mushrooms, leaks, carrots, sweet onion, garlic cloves, dried thyme, and dried parsley. Season with sea salt and ground pepper, and cook 5-7 minutes, stirring occasionally.Add the dried porcini mushrooms, canned coconut milk, and vegetable broth. Bring to a boil, and then simmer 20 minutes.Turn off the heat, and blend half of the soup in a blender until smooth (this makes the “cream†base). Pour the blender contents back into the soup pot, and stir well.Taste the soup, and season with more sea salt to taste. Enjoy!
