Dairy Free Cream of Mushroom Soup

This creamy, dairy-free mushroom soup is rich with earthy mushrooms, savory bone broth, and brightened with red wine and fresh herbs. A comforting bowl for any night.

Why You'll Love Dairy Free Cream of Mushroom Soup

Half the mushrooms get blended with hot bone broth and pine nuts until smooth, which is what gives this soup its creamy body without any dairy. The other half stays in the pot with a red wine reduction, so you still get texture in every spoonful.

Tips and Tricks

• Toast pine nuts lightly before blending for a nuttier flavor.
• Use a high-powered blender for smooth texture.
• Adjust red wine quantity for milder or bolder taste.

Variations

• Substitute vegetable broth for chicken broth to make it vegetarian.
• Add sautéed shallots for more aromatic depth.
• Use cashew cream instead of pine nuts for a richer texture.

Substitutions

• Ghee can be swapped with avocado or olive oil for a fully dairy-free fat source.
• Red wine may be replaced with dry white wine or extra broth.
• Pine nuts can be replaced with blanched almonds or cashews.

Best served with

• Crusty gluten-free bread
• Simple green salad
• Roasted root vegetables
• Light herbal tea or dry white wine

How to Store Leftovers

• Store soup in an airtight container in the fridge up to 3 days. Reheat gently on stove, adding extra broth if needed to loosen.

Common Questions

Dairy Free Cream of Mushroom Soup

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This creamy, dairy-free mushroom soup is rich with earthy mushrooms, savory bone broth, and brightened with red wine and fresh herbs. A comforting bowl for any night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Soup

Cuisine: Comfort Food, Dairy Free, Gluten Free

Calories: 1651

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 tablespoon ghee
• 1 tablespoon avocado oil
• 1 onion diced
• 4 cloves garlic minced
• 1 lb sliced mushrooms
• 4 teaspoon thyme chopped, divided
• ½ cup red wine any dry red or white
• 4 cups OWL chicken bone broth warmed
• 1 cup pine nuts
• ½ teaspoon sea salt to taste
• ½-1 teaspoon Black pepper to taste
• Parsley finely chopped (for garnish)
• Thyme finely chopped (for garnish)

Equipment

• Large pot
• Measuring cups and spoons
• Blender

Method

 

Sauté Ingredients

1. Heat ghee and avocado oil in a large pot over medium heat until melted. Increase heat to medium-high, add onion and sauté until softened (4-5 minutes). Add garlic and cook until fragrant (~1 minute). Add mushrooms and 2 teaspoon thyme; cook for 5 minutes. Transfer half the mixture to a blender.

Blend Ingredients

1. Add hot bone broth and pine nuts to the blender with the mushroom mixture. Blend for 60 seconds until smooth. Set aside.

Reduce & Simmer

1. Pour red wine into the pot with remaining mushrooms. Cook 3 minutes to reduce slightly. Return blended mixture to pot, reduce heat to medium-low. Season with salt and pepper. Cover and simmer for 10-15 minutes, stirring occasionally, until thickened.

Adjust & Garnish

1. Taste and adjust seasoning. Stir in parsley and remaining thyme. Serve warm.

Nutrition

Calories: 1651kcalCarbohydrates: 34gProtein: 21gFat: 166gSaturated Fat: 45gPolyunsaturated Fat: 50gMonounsaturated Fat: 53gCholesterol: 154mgSodium: 1183mgPotassium: 1110mgFiber: 8gSugar: 10gVitamin A: 423IUVitamin C: 26mgCalcium: 109mgIron: 10mg

Notes

Storage: Keeps in the fridge in an airtight container for 4-5 days, and freezes well for up to 3 months. Reheat gently on the stovetop, stirring occasionally, the flavor actually deepens after a day or two.

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