Dairy-Free Cream of Mushroom Soup
This dairy-free cream of mushroom soup is rich in flavors that compliment and enhance one another. It is healthier than any store-bought version and tastes amazing! This rich, creamy soup is savory and earthy with a hint of sweetness. It is one of my favorite soups and I'm sure you'll love it too.This soup pairs wonderfully with bread and a fresh salad! It freezes really well and is great to have on hand for using in casseroles like green bean casserole or tuna casserole.
Servings 8 Cups
Equipment
- Large Blender or Food Processor
- Dutch Oven, Stock pot, or a large deep skillet
- Soup cube trays or glass 'mason' jars for long term storage
Ingredients
- 2 Cups Cashews
- Filtered Water ~1 cup
- 3-4 Large Shallots
- 8 Cloves Garlic
- 1.5 - 2 lbs Mushrooms Mixed Varieties of your favorite mushrooms. My favorite are Morel and Cremini.
- Extra Virgin Olive Oil ~ 2 tbsp for Sautéing
- 2 tbsp Champagne Vinegar optional
- 2 tbsp Apple Cider Vinegar
- 4 Cups Poultry Bone Broth
- 3 tsp Fresh Thyme
- 2 tsp Himalayan Salt
- 1/2 tsp White Pepper
Instructions
- **Pre-Soak the cashews in filtered water. I like to soak them for a few hours, this helps them blend up into a smoother, creamier texture. Place the cashews in a bowl and add about 1 cup of water, just enough to cover the cashews. If you forget to pre-soak the cashews you can use hot water to soak them while you begin prepping the other ingredients.
- Peel and roughly chop the shallots.
- Peel and crush the cloves of garlic.
- Slice/quarter the mushrooms.
- In a dutch oven, stock pot, or large deep skillet heat 2 tbsp of olive oil over medium heat. Add the shallots, garlic, and mushrooms. Sauté for about 10 minutes until the mushrooms and shallots have softened.
- Add in the champagne vinegar and apple cider vinegar. Simmer for 3-5 minutes, until the liquid is reduced.
- Pour the soaked cashews and the water into a large blender or food processor. Blend until smooth and creamy.
- Add the mushrooms, shallots, garlic, fresh thyme, salt, pepper, and 1 cup of the bone broth to the blender. Pulse and blend until the mushrooms are diced to your desired consistency.
- Pour the contents of the blender back into the dutch oven, stir in the remaining bone broth. Simmer for about 5 minutes.
- Enjoy this soup warm or follow my tips to freeze and store for later!
Notes
I love using my homemade bone broth in this soup. Here is the full recipe with benefits, tips and more: Homemade Bone Broth: Gut-Healing and Anti-Inflammatory
I often make this dairy-free cream of mushroom soup to freeze and store for later use in casseroles.
My favorite method for freezing and storing this soup is by using these:
soup cube trays
Each tray holds four 1 cup cubes. I fill the tray and place them in the freezer. Once the soup is frozen into cubes, I transfer the soup cubes into a reusable freezer bag.
