Sunday, January 8, 2012

10 Minute Creamy Dairy-Free Mushroom Soup (Paleo, GAPS, SCD)

I grew up on mushroom soup.  Loved it.  But as an adult I haven't given much thought to this popular childhood staple and funny thing I've never attempted to make an allergy friendly version for my kids?  Not sure why.  So I'm pretty excited about what I whipped up today.  I had a bunch of mushrooms in the fridge on the verge of going bad (like, I'm going to forget about these puppies and I will be sad when they are old and stinky).  Also in the fridge sat some left over cashew milk (used for a previous dinner).  Same scenario (cashew milk was on the clock).  So I said to myself: Could this work?  Could I actually make a decent batch of mushroom soup (dairy free even)?  By golly I did.  So excited about it.  And it took a whopping 10 minutes.  Hello.  No doubt there are many variations of dairy-free mushroom soup out there.  I used what I had on hand.  Sometimes things just work out.  
Good times.   

-1/2 yellow onion, small chop
-1/2 teaspoon salt
-4-5 cups chopped crimini mushrooms (or preferred mushrooms)  
-2 cups cashew milk* (see below notes for water-cashew ratio...I make a thicker milk for baking and "creamed" dishes)
-1 cup homemade stock (of choice: chicken, mushroom, veggie, etc.) 
-1 1/2 teaspoons garlic granules
-Pepper for garnish or to taste 
-1 tablespoon coconut oil  

How To: 
1. Add the oil to pot (I use a dutch oven).  Add onions, salt and saute on medium heat until translucent (about 5 minutes). 
2.  Add mushrooms and saute until soft
3.  Add garlic granules, stir
4.  Add cashew milk and broth
5.  Bring to a gentle simmer
6.  Simmer until mixture starts to thicken, about 5 minutes 
7.  Remove from heat and blend with immersion blender (or any blending method of your choice) 
8. Soup will thicken up even more as it cools

* For cashew milk: soak 1 cup of cashews in filtered water 4 to 6 hours.  Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix).  Poor into glass jar and store in fridge up to 4 days. 
picture credit

Shared on: Wellness Weekend,  Real Food Forager Pennywise PlatterMiz Helen's Country CottageMelt in your Mouth MondaysTraditional Tuesdays,  The Healthy Home Economist,  Slightly Indulgent Tuesdays, Just Another Meatless Monday, Ruth's Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Lunch Box Love Fridays, Sunday Night Soup Night


  1. Sara @ Plant Powered MomJanuary 9, 2012 at 9:57 AM

    Mmmm, this looks so good! Especially on a cold wintery day! I've never tried a soup with cashew milk/cream. I do a rose pasta sauce with it but a creamy soup is a great idea!

  2. Hi There Sara,

    Thanks! Your rose pasta sauce sounds divine. Have a beautiful day.

    Be Well,

  3. Cashew milk? I can't believe I've never tried it but it sounds amazing!

  4. Hi There Hannah,

    I have to say, it is a very tasty alternative to traditional mushroom soup!! I was pleasantly surprised! Please let me know if you give it a try. :-)

    Be Well,

  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.

  6. Hi Amber,
    We just love mushroom soup and your recipe looks delicious. I can't wait to make it. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  7. Matt @ FaveDietsJanuary 16, 2012 at 2:50 PM

    This soup looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a Quaker prize package:

    1. Matt @ FaveDietsJanuary 16, 2012 at 3:02 PM

      Thanks for linking up!

  • Hi Matt,

    No problem! Thanks for the invite.

  • I love mushrooms and this soup looks great. I was amazed when I went dairy free at how well recipes turn out with nut based alternatives.

    1. Hi There Linda,

      I could not agree more! I always felt terrible after eating a heavy creamed soup or dish. Now I feel amazing and energized with dairy alternatives. Food tastes just as great with the added bonus of feeling terrific after you eat! :-)

      Be Well,

  • Debbie @ Easy Natural FoodMarch 28, 2012 at 12:03 PM

    Love it! So simple, so economical! Looks super tasty too :) Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  • This was so divine! I made it tonight and my whole family loved it. We are all dairy free, so mum was absolutely delighted to have mushroom soup - something she hadn't had in years. This is going on my favourites =]

    1. Thank you, Debbie! So glad to hear. Really warms my heart. Thank you for sharing.



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