Slow Cooker Dairy Free Cream Of Mushroom Soup Recipe

5 from 2 votes

Easy, dairy free cream of mushroom soup made in your slow cooker

Prep Time20

Cook Time8

Total Time8 20

Course: Appetizer, bruch, dinner, Side Dish

Cuisine: American

Keyword: cream of mushroom soup, dairy free cream of mushroom soup, mushroom soup, slow cooker mushroom soup

Servings:

Calories: 154kcal

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

place onion, garlic, dried and canned mushrooms and thyme into pot
¾ 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 stir
6 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 taste
salt and pepper