Cream of Mushroom Soup

Stews and soups are our JAM! Soup is one dish we could consume every single day, and Cream of Mushroom Soup is definitely one of our top 5 favorites. This recipe serves up the flavour of a traditional Cream of Mushroom Soup but with a healthier, dairy-free twist (which makes it even better, in our opinion). Instead of heavy cream, this recipe uses the decadent cream that sits on top of a can of coconut milk, producing a soup that is light, flavorful, creamy, and irresistible!

Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes.

What stands out

Whether you’re looking to eat cleaner but don’t want to compromise on creamy dishes, or you prefer a lighter version of this OG dish, this healthier Cream of Mushroom Soup will hit the spot. The steps are simple, the ingredients are minimal, and, as always, there is plenty of room for variation and customization, so scroll down for some suggestions!

How to Prepare

In a pot sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute.

Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes.

Stir in the flour until combined and a thick paste forms. Add the broth and stir well.

Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes.

After 20 minutes of cooking, reduce the heat to low and add in the cream that rises to the top of a can of coconut milk. Alternatively, you can use heavy cream.

Taste and adjust for seasoning. Enjoy!

Kitchen tip

We like to brown a few mushrooms separately in a pan with oil or butter for contrast and texture – but that’s completely optional!

Cream of Mushroom Soup Variations and Substitutions

As promised, here are some variations and substitutions to make this Cream of Mushroom Soup your own:

1. Feel free to experiment with different types of mushrooms. Instead of cremini, try using shiitake, portabello, oyster or porcini mushrooms.
2. If you prefer not to use wine or don’t have any on hand, feel free to substitute with vegetable or mushroom broth.
3. To make this soup gluten-free you can use a gluten-free flour or a little bit of cornstarch with water (cornstarch slurry) instead of all-purpose flour.
4. Consider adding your favourite herbs and spices in addition or instead of the thyme, like rosemary, sage, red pepper flakes, paprika or nutmeg.
5. For a richer soup heavy cream or half-and-half cream can be used instead of the coconut cream.
6. Instead of coconut cream, consider using cashew cream for an equally dairy-free option!

Serve it with

Try this Cream of Mushroom Soup with our crusty no-knead breads:

• No-Knead Peasant Bread
• No-Knead Gluten-Free Bread
• Cheesy Roasted Garlic Bread

Questions

What can we use instead of coconut cream?

For a richer soup, heavy cream or half-and-half cream can be used instead of the coconut cream. For an equally dairy-free option, consider using cashew cream.

what can i use instead of wine?

Feel free to substitute the wine with vegetable or mushroom broth.

Which broth do you like to use?

can i make this soup with different types of mushrooms?

Feel free to experiment with different types of mushrooms. Instead of cremini, try using shiitake, portabello, oyster or porcini mushrooms.

how can i make this soup gluten-free?

To make this soup gluten-free, use a gluten-free flour or a little bit of cornstarch with water (cornstarch slurry) instead of all-purpose flour.

Ingredients

Makes 3 servings

• 1 onion, finely diced
• 6 cloves of garlic, minced
• 1 pound cremini mushrooms, sliced or diced
• big pinch of salt
• ⅓ cup sparkling wine, or white wine
• ¼ cup flour
• 3-4 cups broth (bone, chicken, beef, or veggie), depending on how thick or thin you like the soup
• 10 sprigs thyme, tied
• ⅓ cup coconut cream, or heavy cream (to taste)

Equipment

• Soup Pot
• Redmond Real Salt
• Nakiri Knife
• Measuring Cups + Spoons

Method

1. Sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute.
2. Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes.
3. Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes.
4. Stir in the flour until combined and a thick paste forms. Add the broth and stir well.
5. Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes.
6. After 20 minutes of cooking, reduce the heat to low and add in the cream that rises to the top of a can of coconut milk. Alternatively, you can use heavy cream.
7. Taste and adjust for seasoning. Enjoy!
8. NOTE: we like to brown a few mushrooms separately in a pan with oil or butter for contrast and texture – but that's completely optional!