Dairy Free Mushroom Soup
Indulge in the delightful richness of Dairy Free Mushroom Soup, a creamy, satisfying dish perfect for any meal. This quick recipe comes together seamlessly in just 30 minutes, making it an ideal choice for busy weeknights or casual gatherings. The combination of white button and baby portobello mushrooms provides a deep umami flavor that will impress even the most discerning palates. With its one-pot preparation, cleanup is minimal, allowing you to savor every spoonful without the hassle. Enjoy this versatile soup as a starter, main course, or comforting snack any time of day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 large white onion (diced)
- 10 oz white button mushrooms (sliced)
- 10 oz baby portobello mushrooms (sliced)
- 10 stalks fresh thyme (leaves removed)
- 1 bay leaf
- 1/2 tbsp coconut aminos
- 1/2 tsp sea salt
- 1 cup vegetable broth
- 1 tbsp tapioca flour
- 1 cup dairy free milk (unsweetened)
Instructions
- Heat a large pot over medium heat and sauté the diced onions for about 5-7 minutes until translucent.
- Add sliced mushrooms to the pot and cook for another 5 minutes until they start releasing moisture.
- Mix in fresh thyme leaves and let everything cook together for at least another 10 minutes.
- Stir in the bay leaf, sea salt, and coconut aminos.
- In a separate bowl, combine tapioca flour with vegetable broth, then pour into the pot along with dairy free milk. Stir well.
- Allow to simmer for at least 15 minutes, stirring occasionally. Adjust seasoning with freshly ground black pepper before serving.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 150
- Sugar: 3g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/dairy-free-mushroom-soup/