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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dairy Free Cream of Mushroom Soup Recipe

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This recipe for Dairy Free Cream of Mushroom Soup is from Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp Olive oil (or any oil of choice)
1/2 large Onion (diced)
20 oz Mushrooms (sliced)
6 cloves Garlic (minced)
2 1/2 cups Chicken broth (or vegetable broth for vegetarian)
13.5 ounce can Full-fat coconut milk
3/4 tsp Sea salt
1/4 tsp Black pepper
Directions:
Directions:
In a large pot over medium heat, saute the onions and mushrooms in olive oil for about 10-15 minutes, stirring occasionally, until lightly browned. Add the garlic and saute for another minute.

Add the chicken broth, coconut milk, sea salt, and black pepper. Bring to a boil, then simmer for 15 minutes, stirring occasionally.

Use an immersion blender to puree until smooth (or puree in batches in a regular blender).

This mushroom soup can be used as a substitute for any recipe that calls for a cream soup.

 

 

 

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