This recipe for Dairy-Free Cream of Mushroom Soup is comfort in a bowl. The original was first posted on my Against all Grain blog in 2012, then in my Celebrations cookbook with some modifications to use it in a Thanksgiving Green Bean Casserole.
Then, I modified it for my Eat What You Love cookbook to become a “condensed” cream of mushroom soup – like the kind you find in a can – so it could be used to recreate all of my mom’s old casseroles she made while I was a kid. Pretty much everything mom made had a can of that soup in it. And a tub of sour cream.
This new version has the same rich and smooth texture, achieved without the wheat and heavy cream that is normally used. You can enjoy it on its own or add it to your favorite casserole recipe. This will definitely become one of your favorites this upcoming winter season!
We use nourishing and gut healing chicken bone broth, mixed with sauteed mushrooms, onions and garlic that have been blended with dairy-free ricotta cheese and fresh thyme. It is a simple but delicious recipe that is filling and packed with nutritional benefits.
Although this Dairy-Free Cream of Mushroom Soup doesn’t contain any dairy, it is incredibly thick and creamy. Instead of using cashews like the original, I used a shortcut like I did for my recipe for Broccoli Cheddar Soup. I used Kite Hill Ricotta Cheese that I bought from Whole Foods. It gives it a slight dairy-like tang from the cultures and helps thicken the soup perfectly without having to soak and blend the cashews – making this soup come together even quicker. If you are unable to access Kite Hill Ricotta Cheese, Miyokos has a great cream cheese that will work just as well in this recipe.
Benefits of Homemade:
The cans that mom used to use usually contain dairy, additives like MSG, cornstarch, sugar, vegetable oils, wheat, modified food starch, and soy, just to name a few! This version uses only fresh and whole ingredients and is 100% grain-free, dairy-free and refined sugar-free.
I like to keep a few batches of this in the freezer so if I feel like throwing together a quick casserole it is as easy as popping open a can, only much healthier! Ps – see me using it in one my grandma’s old recipes in this video! She called it Shepherd’s Pie, which I learned in adulthood is definitely not true to the classic, but it’s comfort food nonetheless and my family ate it all up!
You can absolutely use this recipe in place of the cashew cream sauce in my recipe for Green Bean Casserole from Celebrations. I suggest making a double batch and using some of it in the casserole. Save the other half for a warm bowl of soup! It will also work really well in any old family casserole recipes that call for a can of cream of mushroom soup. You can also use it in my recipe for Poppy Seed Chicken from page 247 or my Chicken Divan from page 256 in my cookbook Eat What You Love! Click here to see how I made Shepherd’s Pie with this recipe as the base!
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Cream Of Mushroom Soup
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 2 1/2 servings 1x
- Category: Appetizer
- Cuisine: American
- 2 tablespoons avocado oil
- 3 cloves garlic
- ¾ cup chopped yellow onion
- 8 ounces mixed mushrooms – I used white button and shiitake
- 2 tablespoons sherry cooking wine
- 2 cups unsalted chicken broth (increase to 2 ½ cups if using Miyokos cream cheese)
- 1 8-ounce container Kite Hill ricotta cheese
- ½ teaspoon dried thyme
- ¾ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- Heat the avocado oil in a stockpot over medium heat. Add the mushrooms, onions, and garlic and sauté for 8 to 10 minutes, or until the mushrooms and onions have softened. Pour in the sherry, and simmer for 2 to 3 minutes until the liquid has mostly evaporated.
- Add the broth and ricotta to a blender and blend on high until smooth, about 30 seconds.
- Add the mushroom mix, salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite-size. Pour the mixture back into the pot and simmer over medium heat until thickened, stirring frequently. Serve hot, or cool to room temperature and store in the refrigerator for 10 days.
Freeze for 6 months.
Keywords: paleo, Danielle Walker, gluten free, dairy free, mushrooms, against all grain, clean eating