This dairy free cream of mushroom soup is a delicious and easy recipe that you will want to make on repeat. It is the ultimate comfort food when served as is. BUT, it is also perfect to use as a wholesome ingredient in recipes that call for the canned version.
I grew up on the canned version of this creamy soup and it brings back amazing memories! So, I figured a homemade version, without all the dairy (and sodium) could only lead to good things!
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📃Shopping List
To make this creamy mushroom soup, you will need these simple ingredients which are available in most grocery stores:
- Onion - diced
- Garlic - roasted garlic is great in this, but fresh works as well
- Mushrooms - A combo of dried shiitake mushrooms and fresh mushrooms add tons of mushroom flavor
- Broth
- Dried Thyme
- White wine - a drier wine works best here
- Salt and black pepper
- Unflavored dairy free creamer - such as oat creamer
- Cornstarch - to help thicken things up
🔪How to make it
PREPARE YOUR SLOW COOKER
Prepare your slow cooker by coating it in a non-stick agent of some sort. You can use a nonstick cooking spray or oil of choice.
NOTE: Some slow cookers come with a nonstick surface. They often still recommend using a nonstick agent but suggest using an oil rather than a spray.
Alternatively, you can choose to use a slow cooker liner
GET COOKING!
Start this great recipe by breaking the dried mushrooms into smaller pieces. Thoroughly rinse the pieces in cold water to remove any dirt or debris. Add rinsed mushrooms into your slow cooker along with all ingredients other than dairy free creamer and cornstarch.
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Cover and cook on low for 6-7 hours or high for 3-4 hours. 30 - 45 minutes prior to serving, mix cornstarch and non-dairy creamer together. Add some of the hot liquid from your slow cooker into the mixture and stir.
Add your cream and starch mixture into your slow cooker and stir to fully combine. Cover and continue to cook. Just prior to serving, use an immersion blender to incorporate the mushroom pieces into your soup. If you like to leave some pieces of mushroom to chew on, take care not to overblend.
🍽Serving suggestions
This delicious soup is great served just as it is. It is creamy and full of that umami, earthy mushroom flavor. To take the thickness and flavor one step further, try mixing in some nutritional yeast. This will allow you to add even more flavor while still keeping this a vegan cream of mushroom soup recipe.
My absolute favorite way to serve this hot soup is with a dash of truffle salt. It is great served alongside a whole roasted chicken or some easy salmon. Likewise, it is perfect in any recipe calling for cream of mushroom soup such as a traditional green bean casserole.
🔁Substitutions
- To keep this dish vegan, I use mushroom broth. Vegetable and chicken broth both work equally well.
- This soup has a STRONG mushroom flavor. If you want to temper it a bit, use all fresh or canned mushrooms rather than dried
- Coconut cream, full fat coconut milk, cashew milk, soy milk, and cashew cream are good substitutes for oat cream in this vegan recipe
- Tapioca starch or potato starch can be used in place of corn starch in this dairy-free cream of mushroom soup recipe
- If you are a mushroom lover, feel free to play around with the type of mushrooms you use. Porcini mushrooms, cremini mushrooms, wild mushrooms, white mushrooms, and baby bella mushrooms are all great options for this vegan mushroom soup.
If you love this recipe, please let me know in the comment section below!
Storing leftovers
Store leftovers of this easy healthy mushroom soup in an airtight container or bag. They will last for 2-3 days in the refrigerator or up to 3 months in the freezer. Be sure to stir defrosted soup really well prior to reheating as ingredients may separate when defrosting.
😉Hints & hacks
- Using both frozen chopped onion and frozen roasted garlic will shorten your prep time. I generally keep an abundance of both in my freezer for this reason. Fresh onion and garlic work as well.
- I am generally a huge fan of slow cooker liners for cleanup. However, for best results, I would NOT recommend using them for any recipe that involves the use of an immersion blender like this one. It is too easy to get the blender caught on the liner and ruin your whole soup.
- I like to use an immersion blender in crockpot recipes. My preference is to blend most, but not all, of the mushroom, leaving some pieces to add texture.
- I love making this soup with coconut cream. However, it does add a bit of coconut flavor which not everyone is a fan of.
- If you don't have an immersion blender, a regular blender or food processor would work as well. Just be very careful when transferring hot liquids.
- The perfect way to store leftovers of this slow cooker recipe is in individual serving-sized containers. This makes for easy grab-and-go future meals.
- In the market for a new slow cooker? I love mine.
- Don't forget to plug your slow cooker in and turn it on! 😏
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📖 Recipe
Slow Cooker Dairy Free Cream Of Mushroom Soup Recipe
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Ingredients
- ¾ cup onion Chopped (one small onion)
- 4 cloves roasted garlic minced or pressed
- 5 large slices dried shiitake mushroom or about ½ cup dried mushroom pieces
- 8 oz fresh mushrooms sliced - I used white button mushrooms in the above photos
- 6 cups mushroom broth or vegetable
- 1 teaspoon dried thyme
- ½ cup dry white wine I use Sauvignon blanc
- 1½ cups oat creamer oat creamer, coconut creamer and/or almond creamer all work well
- ¼ cups corn starch
- salt and pepper to taste
Instructions
- place onion, garlic, dried and canned mushrooms and thyme into pot¾ cup onion, 4 cloves roasted garlic, 5 large slices dried shiitake mushroom, 8 oz fresh mushrooms, 1 teaspoon dried thyme
- add stock and wine and stir6 cups mushroom broth, ½ cup dry white wine
- cook on low for 6-7 hours
- Once cooked all mushrooms are soft, use an Immersion blender (or carefully pour soup into a countertop blender) and blend to desired consistency. I like mushroom chunks in my soup, so I am careful not to over blend.
- 30 -45 minutes before serving, combine non-dairy creamer with cornstarch and whisk together. Add a few tablespoons of hot soup to this mixture. Then, slowly stir cream mixture into hot how. Allow to cook at least another half hour before serving.1½ cups oat creamer, ¼ cups corn starch
- add salt and pepper to tastesalt and pepper
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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