Dairy-Free Cream of Mushroom Soup
Kayla
This Dairy-Free Cream of Mushroom Soup is better than what you get from the can. Even if you don't have dietary restrictions, this is a recipe for anyone who wants to up level their soups, sauces, and casseroles.
Prep Time 3 minutes mins
Cook Time 5 minutes mins
Total Time 8 minutes mins
Course Soup
Cuisine American
Servings 4 cups
Calories 539 kcal
- 4 ounces Baby Bella mushrooms chopped in food processor
- ¾ cup country crock butter with avocado oil 1 ½ sticks
- ¾ cup flour
- 1 ½ cups chicken or vegetable broth reduced sodium
- 1 ½ cups almond milk unsweetened, plain
- ½ teaspoon celery salt
- ¾ teaspoon onion powder
First, put the mushrooms in a food processor and pulse until the mushrooms are broken down into small pieces.
Then, melt the butter in a pot over medium heat and sauté the mushrooms for a minute.
Next, make the roux by adding the flour and whisking until smooth.
Pour in the broth slowly while whisking continuously and turn up heat to about medium-high.
Slowly whisk in the almond milk. It will look thin at this point. So turn up the heat and let it come to a light boil while whisking constantly. It will thicken as it comes to a boil.
Remove from heat once the soup is thick. It will continue to thicken as it cools.
Mix in the spices and add to your favorite recipes, or thin it down with your milk of choice for soup!
Enjoy!
- You can also use white mushrooms instead of Baby Bella.
- For a gluten-free option, use gluten-free all-purpose flour, such as Bob's Red Mill 1:1 Baking Flour.
Serving: 1cupCalories: 539kcalCarbohydrates: 28gProtein: 7gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 22gTrans Fat: 8gSodium: 935mgPotassium: 251mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 164mgIron: 2mg
Keyword condensed cream of mushroom soup, dairy free cream of mushroom soup, homemade cream of mushroom soup