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–+ servings
A bowl of creamy mushroom soup garnished with freshly chopped parsley.

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Comfort Food, Dairy Free, Gluten Free
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Base
  • 4 tablespoon ghee
  • 1 tablespoon avocado oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 lb sliced mushrooms
  • 2 teaspoon thyme chopped
The Soup
  • 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
To Finish
  • Parsley finely chopped
  • 2 teaspoon Thyme finely chopped

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.

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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