I love the earthy flavor of cooked mushrooms. Roasted, sautéed, grilled. They all lead to goodness.
Here’s another way to harness the flavor and love of mushrooms—cream of mushroom soup. And it’s dairy-free.
I use either cashew cream or cauliflower for the creamy base. The flavor is equally good in both, but for a slightly richer texture, use cashew cream. If you can’t eat nuts, then go with cauliflower.
For mushroom choice, I use crimini mushrooms most often, and they’re a good base if you want to mix in a few other varieties. Most mushrooms you’ll buy in store are the same variety (crimini, white, Portobello). The difference between each of them is their age: the younger mushrooms are lighter and the more mature mushrooms are darker.
Cream of Mushroom {dairy free}
To make this nut-free, use cauliflower for the cream. Use about half of a small head of cauliflower, or about 150 g. Steam it until tender, cool it, and then pulse it in a blender or food processor until creamy.If you like your soups a bit on the salty side, add another 1/2 teaspoon of salt, for a total of 2 teaspoons. You can also start with 1 1/2 teaspoons, and add at the end.I love serving this soup with an extra batch of sautéed mushrooms and broccoli, or use another vegetable that you like.The wine can be removed if you prefer but it adds a great flavor to the soup.
Servings: 4 servings
Calories: 192kcal
Ingredients
- 3 tablespoons olive oil
- 1 pound crimini mushrooms, sliced or chopped
- 2 shallots peeled and chopped; or use a small sweet onion
- 2 garlic cloves peeled and chopped
- 3 cups vegetable broth or water
- 3 tablespoons dry white wine
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme or tarragon
- 1 cup cashew cream recipe below
Instructions
- Place a large stockpot on medium heat and add olive oil, mushrooms, shallots, and garlic.
- Sauté the mixture for 10 minutes or until the moisture from the mushrooms is mostly cooked off. Toss in a pinch or two of salt.
- Add the vegetable broth, wine, the rest of the salt, and thyme. Simmer for 5 to 10 minutes, turn the heat off, and add the cashews cream.
- Let the soup cool for a few minutes before blending the soup it in small batches. You can blend part of it and leave some mushroom pieces, or blend all of it until smooth.
- Serve hot. Store leftovers in the refrigerator for a few days or freeze for a few months.
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 1585mg | Potassium: 402mg | Fiber: 2g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
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Cashew Cream
I use a food processor to make the cashew cream. You can also use a high speed blender. The goal is to process or blend the cashews until there are no bits of cashews left and it's as creamy as you can get it.
Servings: 8 servings
Calories: 89kcal
Instructions
- Soak the cashews in 3 cups of hot water for 20 minutes.
- Drain the cashews, saving 1 cup of the water.
- Process or blend the cashews with 1 cup of the reserve water until creamy.
Nutrition
Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 1mg
I absolutely love your mushroom soup! I wanted to make an old favorite chicken dish which I used to make with canned soup. So this was a labor of love to make the soup first and then use it in the chicken dish…it was a favorite comfort food and now it can be again…MANY thanks for your genius!
I made this soup this morning – it’s so tasty! I also made your zucchini bread and I’m so impressed with both I’ve ordered your book! I’m Coeliac and Keto (Keto because I have CFS) and I just get along so well with your recipes, I love them and I’m so looking forward to receiving your book. Thank you for helping me to eat well and not be poorly xx
Thank you! All my books are low carb and perfect for keto which is why it was easy for my publisher to talk me into writing a keto book :). It’s also easy to convert my SCD baked goods to keto baked goods, and that’s what the book helps people do.
Mushroom soup is absolutely fantastic! So tasty. Made it with frozen cauliflower. Will definetly make this again and again all winter long. Enjoying every recipe of yours that I’ve tried. Thank you so much. I’m an SCD person.
Yay! So good to hear. Best wishes 🙂
How much hot water do you soak the cashews in?
3 cups 🙂