How can you have a dairy free cream soup, you might be wondering? Well, with a little creativity and cooking it can happen!
Cream of mushroom soup is used a lot this time of the year for the holidays and I was determined to not miss out on some classic dishes because of dairy allergies in my house. So, I created a dairy free cream of mushroom soup to enjoy by itself or to use in delicious holiday casseroles. I hope you enjoy it too!
P.S. You get to use an immersion blender!!!!!!!!! Every time I use an immersion blender I say it was a good day!!
Dairy Free Cream of Mushroom Soup
-1 medium onion, chopped
-2 tbls olive oil
-1/2 tsp salt
-1/2 tsp pepper
-6 oz white button mushrooms, sliced
-6 oz baby portobello mushrooms, sliced
-3 tbls non-dairy butter (such as Earth Balance Soy Free Sticks)
-1/3 cup all purpose flour
-2/3 cup pea plant based milk (such as Ripple Original Unsweetened Pea Milk)
– 2 1/4 cups chicken stock (1 3/4 cup for roux and 1/2 cup for mushroom mixture)
- In a dutch oven or pot, sauté half of the chopped onion in olive oil, till soft and translucent. Season with salt and pepper. Add white and portobello mushrooms to onions. Add more olive oil, if pan looks “dry.” Sauté for 5 minutes.
- Add in a 1/2 cup chicken stock to mushrooms and simmer uncovered on low for 5 minutes.
- In a pan, sauté non-dairy butter and the other half of the chopped onions, till translucent and soft. Stir in flour, until mixture becomes combined. It will be thick. SLOWLY, stir in the pea milk and 1 3/4 cups chicken stock. Continue stirring and simmer over medium heat for 5 minutes or until thick. This should now be a thick and creamy roux.
- Pour roux into the mushroom mixture and stir to combine. Use an immersion blender to blend and chop up some of the mushrooms, leaving some mushrooms chunky. Serve & enjoy!