The easiest way to make dairy free cream of mushroom soupJump to Recipe
Raise your hand if this is a scenario that sounds familiar to you (fill in the blanks as appropriate for your dinner time crew): You are looking for something different to make for dinner. One family member only likes ________food. Another doesn’t eat _______. A third is watching _______intake. While a fourth is just plain old picky. Can anyone out there relate????
The inspiration for this recipe came from the blanks being filled in as follows: One family member only like creamy food while another doesn’t eat dairy. A third is watching calories and, actually..... they are all a little picky!
Dairy Free Cream of Mushroom Soup Hints and Hacks
In an attempt to please as many members of The Team as possible, I tried serving this recipe and am happy to report that I got an (almost) unanimous thumbs up. The only hold up was Number Three, who doesn’t eat mushrooms. You just can’t please all of the people all of the time! Still, 4 out of 5 isn’t bad! So I will be repeating this recipe when Number Three isn’t around because it is hands down the easiest way to make dairy free cream of mushroom soup!
- I used dried Shiitake mushrooms to make this soup because they provide a true earthy and yummy mushroom flavor. I have not tried it with other types of dried mushrooms. If you try this using another type of mushroom, please let me know how it goes.
- My favorite non-dairy creamer to cook with is Nutpods. This, of course, only works if you aren’t dealing with any nut sensitivities. I have not tried this recipe with any other diary substitute.
- Using both frozen chopped onion and frozen roasted garlic will shortened your prep time. I generally keep an abundance of both in my freezer for this reason. I like to put them both into a blender/food processor, while still frozen, before adding to my recipes. It enhances the flavor. I use a Nutribullet for this process. Super easy clean up. The cup you chop in goes right into the dishwasher and doesn’t take up much space. Fresh onion and garlic work just as well.
- As always, I used a slow cooker liner for easiest clean up.
- I like to use an immersion blender to chop up the big pieces of mushroom. My preference is to blend most, but not all, of the mushroom, leaving some pieces to add texture. You can choose to skip this step altogether, blend just a bit, or blend it fully until is is super creamy and thick. But, BEWARE: If you use an slow cooker liner and an immersion blender, be careful not to catch the liner in the blender's blade. I have ruined way too many meals by catching the blade on the bag and shredding the bag into the meal!
More Slow Cooker Dairy Free Soup Recipes:
Lazy dairy free cream of mushroom soup
- 6 qt slow cooker
- immersion blender
- measuring spoons and cups
- slow cooker liner (optional)
- ¾ cup chopped onion (I used frozen)
- 4 cloves roasted garlic (I used frozen)
- 5 large slices dried shiitake mushroom (or about ½ cup dried mushroom pieces)
- 2 Eight oz cans button sliced mushrooms, drained
- 6 cups chicken or vegetable stock or broth
- 1 tsp dried tarragon
- ½ cup white wine - not too sweet I used a Sauvignon blanc
- 1.5 cups unflavored dairy free creamer I love Nutpods
- .25 cups potato starch
- place onion, garlic, dried and canned mushrooms and tarragon into pot
- add chicken stock and wine and stir
- cook on low for 6-7 hours
- about 1 hour before serving, mix 1½ cups non dairy creamer (Nutpods Original is my preference) with ¼ cup corn starch and whisk together. Add mixture slowly into slow cooker post. Allow to cook at least another hour before serving.
- Before serving, use Immersion blender (or carefully pour soup into a counter top blender) and blend to desired creaminess. I like mushroom chunks in my soup, so I am careful not to over blend.
- Serve and enjoy!