Campbell’s Cream of Mushroom Soup has long been a staple in many of my recipes. When I started a low-carb lifestyle I turned to a low-carb cream of mushroom bacon soup from my pal Jamie over at The Lighter Side of Low-Carb. Now that I’ve discovered I’m allergic to dairy I’ve set out on a mission for a dairy-free grain-free cream of mushroom soup recipe that complies with my food allergies and just in time for Thanksgiving. I don’t think the man-friend could live through Turkey Day without his beloved green bean casserole!

I’ve chosen to sub the cream and half and half that most cream of mushroom soup recipes call for with unsweetened almond milk. This came out pretty great, so I think any milk substitute would work in this recipe. I also chose to use the crock-pot here since this is an ingredient that I use in other recipes. I need to be able to scale it easily to make large batches for canning and it’s just plain easier to throw it all in the pot and let it cook so I can make this any time.

I’m using this to makeShepard’spie tonight and will use it in a green bean casserole this Thanksgiving along with many otherrecipeshave traditionally called for the canned version.

Here’s what I came up with…Let me know what you think!

Dairy-Free Grain-Free Cream of Mushroom Soup
Serves 8
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Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
  1. 3 punnets fresh mushrooms sliced
  2. 2 cans (29 oz.) chicken broth
  3. ½ chopped onion
  4. 3 cloves garlic
  5. 1/8 tsp. dried thyme
  6. 3 tbs. bacon fat
  7. 3 tbs. coconut flour
  8. 1/4 tsp. salt
  9. 1/4 tsp. ground black pepper
  10. 1 cup unsweetened almond milk
  1. In a large heavy saucepan, sauté mushrooms with onion, garlic, and thyme in bacon fat until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree 1/3 of the mixture, leaving some chunks of vegetable in it. Set aside. For a smoother soup puree all of the mixture.
  3. Add chicken broth to crock-pot, whisk in the flour until smooth. Add the salt, pepper, almond milk and all mushrooms including puree. Bring soup to a boil on high, turn heat to low and cook 6-8 hrs. or until thickened. Adjust seasonings to taste.
The Rogue Cookie

16 Responses so far.

  1. Dawn B. says:

    Do you think you could substitute almond meal/flour for the coconut flour?

    • LinearChaos says:

      Sure, the coconut flour is just a thickener in the recipe instead of wheat flour. Any thickener would probably work just fine, xanthan or guar gum, maybe chia or other flours.

  2. Maggie says:

    Interesting recipe, I’ll save it to try out before Thanksgiving. Love the use of bacon fat!

  3. Ginny says:

    That looks so good! 🙂 Just in time for Thanksgiving!

  4. Sue says:

    Please tell me what a punnet is? thanks

  5. Buttoni says:

    This looks so rich and delicious. My husband loves mushroom soup and this one looks like it’s worth a venture. Look forward to trying it!

  6. finnsaid says:

    thanks for providing this! i have just started going low carb and have a dairy allergy so I really appreciate any dairy free low carb recipes!

    this looks so tasty. cant wait to try it.

  7. Vivien says:

    Can you freeze this for later use?

  8. Angela says:

    Do you think this could be canned for quick use during the week? I would like to get some quickie meals ready to eat instead of spending long periods at the stove.

  9. […] “loosely” followed this recipe for the soup, making changes. I wanted it thicker so used cream instead of almond milk, about 1/3 […]

  10. […] used organic canned french cut green beans and made my own cream of mushroom soup, a recipe compliments of The Rogue Cookie. I skipped the coconut flour and instead used a little […]

  11. Jackie Marie says:

    I know this doesn’t apply to this recipe, but do you have a newsletter that I can subscribe to?

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