From the Cook
From the Cook
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Cream of Mushroom Soup (Dairy-Free)
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Instructions
1
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Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes, until softened. Add garlic and cook for 30 to 60 seconds, until fragrant.
2
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Add the diced mushrooms and stir to combine. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates. Continue cooking until the mushrooms begin to lightly brown.
3
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Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
4
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Pour in the vegetable broth and stir, scraping up any browned bits from the bottom of the pot. Add the coconut milk, thyme, salt, and pepper. Stir to combine.
5
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Bring the soup to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
6
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Taste and adjust seasoning as needed. Serve warm or store in the refrigerator for up to 4 days for use in casseroles and other recipes.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Carb
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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