22
Mar

Dairy-Free Cream of Mushroom Soup (SCD, Paleo, Vegan Option)

This Dairy-Free Cream of Mushroom Soup was born out of the necessity to make comfort foods that I grew up eating. Dishes like Green Bean Casserole for Thanksgiving or my mom's Shepherd's Pie were just a few of my favorites. Those dishes use canned condensed mushroom soup which is filled with MSG, cornstarch, soy and cream.

I wanted to create a real foods version that didn't include cream. In the first version of this soup I used coconut flour as the thickener. While the taste of the soup was good, I didn't care for the texture. It worked great in my casseroles, but not to eat on it's own. My final and favorite recipe uses a cashew cream to thicken and add richness to the soup. I use a little butter to sauté the mushrooms and shallots but olive oil works well too. Utilizing olive oil will make this soup vegan.

Now I don't want to waste this dairy-free cream of mushroom soup in a casserole where the flavors will be masked. I'd much rather eat a huge steaming bowl of it on it's own! I even had a friend over who follows the Paleo diet and hates mushrooms and she ate two helpings and was literally tilting the bowl to catch any leftovers. I guess that's a good sign! 

pot cooking mushrooms in preparation of dairy-free cream of mushroom soup

 

pot cooking mushrooms in preparation of dairy free mushroom soup pot cooking mushrooms in preparation of dairy free mushroom soup

 

dairy-free cream of mushroom soup served in a white bowl set on a wooden table

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Dairy-Free Cream of Mushroom Soup (SCD, Paleo, Vegan Option)



AUTHOR:

Cuisine: American

Category: Soups, Stews & Chili

PREP TIME: 40 mins

COOK TIME: 30 mins TOTAL TIME: 70 mins

Ingredients:

  • 2 tablespoons salted butter, olive oil, or soy-free butter replacement
  • ½ pound crimini mushrooms, chopped
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • ⅛ cup sherry cooking wine (omit for SCD)
  • 3 cups vegetable broth, low sodium
  • 2 teaspoons sea salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ¾ cup cashew cream (recipe to follow)

For the cashew cream:

  • 1 cup raw cashews

Instructions:

  1. Saute the mushrooms, shallot and garlic over medium heat for 10 minutes, until the liquid has mostly evaporated.
  2. Pour in the cooking wine, then bring to a boil and wait until it has reduced by half, about 5 minutes.
  3. Pour in the vegetable broth, salt, pepper, and thyme. Simmer for 5 minutes then add the cashew cream.
  4. Use an immersion blender and pulse a few times to incorporate the cashew cream. If you like your soup less chunky, continue blending until the mushrooms are smooth. Alternatively, add the soup to a blender and blend until desired consistency. Be careful when blending hot liquids, it has the tendency to splatter.
  5. Serve with a little drizzle of truffle oil and fresh thyme.

Cashew Cream:

  1. Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes.
  2. Drain the cashews, but reserve the soaking water.
  3. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.

 



Keywords: against all grain, paleo friendly, mushroom soup, scd friendly, vegan, vegetarian cuisine, clean eating, healthy recipes, dairy free, gluten free, grain free


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