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This cozy, creamy mushroom soup hits the spot one on a chilly winter day, perfect for when you want something nourishing and warm. It’s completely dairy-free, grain-free, and low in carbs, but still rich and satisfying thanks to the depth of flavor from the mushrooms and herbs.
This cream of mushroom soup has a one up on the shop bought options because it doesn’t contain dairy or flour. Now, it’s one of my favorite comfort foods and an easy way to boost my vitamin D levels during winter, because by popping them outside before cooking they actually absorb more!
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Ingredients:
- 2 tbsp olive oil or Nuttelex (dairy-free butter alternative)
- 1 small leek, finely sliced (white + light green part)
- 2 green onion tops, finely sliced
- 2–3 drops garlic-infused olive oil (optional)
- 400g (about 4 cups) chopped mushrooms (button, Swiss brown, or mixed)
- ⅓ cup dry white wine
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried rosemary
- 1 tsp dried tarragon
- Salt & pepper to taste
- 2 cups low homemade vegetable stock
- ½ cup coconut milk or other unsweetened dairy-free milk
- 1 tbsp corn starch mixed with 2 tbsp water (slurry)
Method:
1. Sauté the aromatics:
In a large pot, heat your olive oil or Nuttelex over medium heat. Add the leek and green onion tops, and cook for 2–3 minutes until softened. Add a few drops of garlic-infused olive oil for extra flavor if using.
2. Cook the mushrooms:
Add the chopped mushrooms to the pot and let them cook down for about 8–10 minutes, stirring occasionally, until they’ve released their juices and started to brown.
3. Deglaze with wine:
Pour in the dry white wine and stir well, scraping up any bits from the bottom of the pan. Let it simmer for a minute or two so the alcohol can cook off.
4. Add herbs & stock:
Sprinkle in the thyme, rosemary, and tarragon. Season with salt and pepper. Pour in the veggie stock, stir, and bring everything to a gentle simmer. Let it bubble away for 10–15 minutes so the flavors meld and the mushrooms stay juicy.
5. Stir in the creaminess:
Lower the heat, then stir in the coconut milk. Mix the corn starch slurry and slowly stir it into the soup. Keep stirring until the soup thickens slightly — it should coat the back of a spoon.
6. Optional: For a smoother texture, blend the soup using an immersion blender until it reaches your desired consistency. I prefer to leave mine chunky, but it’s up to you!
7. Serve it up:
Ladle into bowls and enjoy hot! I love topping mine with some extra parsley or crispy bacon bits!
Low-Carb Monday Diary-Free & Grain-Free Cream Of Mushroom Soup
This soup manages to be creamy and thick without the need for dairy or grains.
Ingredients
- 2 tbsp olive oil or Nuttelex dairy-free butter alternative
- 1 small leek finely sliced (white + light green part)
- 2 green onion tops
- 2 –3 drops garlic-infused olive oil optional
- 400 g about 4 cups chopped mushrooms (button, Swiss brown, or mixed)
- ⅓ cup dry white wine
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried rosemary
- 1 tsp dried tarragon
- Salt & pepper to taste
- 2 cups vegetable stock
- ½ cup coconut milk or other unsweetened dairy-free milk
- 1 tbsp corn starch mixed with 2 tbsp water slurry
Instructions
- In a large pot, heat your olive oil or Nuttelex over medium heat. Add the leek and green onion tops, and cook for 2–3 minutes until softened. Add a few drops of garlic-infused olive oil for extra flavor if using.
- Add the chopped mushrooms to the pot and let them cook down for about 8–10 minutes, stirring occasionally, until they’ve released their juices and started to brown.
- Pour in the dry white wine and stir well, scraping up any bits from the bottom of the pan. Let it simmer for a minute or two so the alcohol can cook off.
- Sprinkle in the thyme, rosemary, and tarragon. Season with salt and pepper. Pour in the veggie stock, stir, and bring everything to a gentle simmer. Let it bubble away for 10–15 minutes so the flavors meld and the mushrooms stay juicy.
- Lower the heat, then stir in the coconut milk. Mix the corn starch slurry and slowly stir it into the soup. Keep stirring until the soup thickens slightly – it should coat the back of a spoon.
- Optional: For a smoother texture, blend the soup using an immersion blender until it reaches your desired consistency. I prefer to leave mine chunky, but it’s up to you!
- Ladle into bowls and enjoy hot! I love topping mine with some extra parsley or crispy bacon bits!
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