Mushrooms are a polarizing issue. I feel like people either love ’em or hate ’em. It took me a while… but I love them now, and lucky for me, so does my husband. While my husband doesn’t feel the same way as I do about really loving a nice soup for dinner, this soup really feels hearty enough that I’m going to have to run it by him. It is also truly delicious. It’s clean, dairy-free, and easy, yet still so flavorful and creamy. I promise you won’t miss the milk or cream one bit.
Creamy Mushroom Soup (Dairy-Free)
Yield 2 servings
This healthy soup is dairy-free and clean, yet still so creamy and delicious.
- 1 teaspoon olive oil
- 1 sweet white onion
- 10 oz. white button mushrooms, sliced
- 10 oz. baby portobello mushrooms, sliced
- 10 stalks thyme, leaves removed
- 1/2 teaspoon sea salt
- 1 dried bay leaf
- 1/2 tablespoon liquid aminos
- 1 tablespoon cornstarch (or tapioca flour if you prefer)
- 1/2 cup vegetable broth
- 1 cup almond milk (or any other unsweetened nut milk)
- fresh ground pepper, to taste
- In a large pot, add a teaspoon of olive oil over medium heat.
- Add the onions and heat them until they begin to sweat.
- Add the mushrooms and thyme to the pot and mix with the onions. Cook for about 15 minutes, until the mushrooms are reduced in half and a significant amount of water has been given off by them.
- Add the bay leaf, salt, and aminos to the pot and stir to combine.
- Stir in the corn starch to blend, then add the almond milk and vegetable broth.
- Cook for an additional 15 minutes.
- Remove the bay leaf, season to taste, and enjoy!
Recipe adapted from Pancake Warriors.
Courses Lunch or Dinner