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Dairy-Free Cream of Mushroom Soup

This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    5 cups

Ingredients

  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 4 tablespoons cornstarch
  • 4 cups unsweetened almond milk

Directions

  • In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Test Kitchen tips
  • You are in full control of how intensely flavored this soup can be. If you like it mellow or are going to be using it in another recipe, keep the mushrooms and veggies from getting too browned. If you love a deep, rich flavor, let the mushrooms and onions cook until they turn a dark golden brown.
  • While button mushrooms will give you a lovely flavor, try switching it up by using shiitake, portobello or a blend of all three.
  • Nutrition Facts
    1 cup: 139 calories, 8g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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    Reviews

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    Average Rating:
    • puffybloomers
      May 23, 2020

      Its really good soup. No milk problem just needed to use up some mushrooms i had.

    • Christina
      Nov 3, 2019

      Fantastic. I moved to the Midwest a few years ago and find many recipes shared here call for a can or 2 of condensed cream of something soup. Almost all of my family is dairy intolerant, for some it’s the milk sugar, for others it’s the milk protein. This is such a wonderful recipe. I’ve used oat milk, almond milk and half almond and half coconut milk. All have been delicious. No one has ever suspected it was dairy free. It is far more delicious than canned soup. Thanks very much for sharing the recipe!

    • cast_iron_king
      Apr 16, 2019

      This was really good! I'm not dairy intolerant, but I have family and friends who are, so I'm always on the lookout for interesting recipes to have on hand for them. Since I was making it for myself, and I'm not really a fan of almond milk, I substituted soy milk, like another reviewer. Otherwise, I followed the recipe as written, and I really loved the result! I will probably make it for myself again, because it's so quick and easy!

    • dlynsmith9
      Mar 10, 2019

      This is a great recipe for me, since I can't have milk. I used soy milk instead of the almond milk and it was delicious. Even my husband loved it.

    • ReneeMurby
      Feb 18, 2019

      This is a good dairy free option. Creamy with lots of mushrooms.

    • bonito15
      Feb 13, 2019

      When the recipe called for 1 # of mushrooms i thought it was a mistake, not - they were delicious and non dairy, a winner for sure.

    • Jeanette
      Jan 17, 2019

      Easy, straight-forward and delicious soup. I will make it again and again - thank you Courtney.