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Creamy Mixed Mushroom Soup {Dairy-Free, Vegan}

March 1, 2016 by lauren.kelly 10 Comments

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Creamy Mixed Mushroom Soup is packed with a favorite superfood – mushrooms!  Flavorful and seasoned just right, this simple soup will have people coming back for more.


Creamy Mixed Mushroom Soup is packed with a favorite superfood - mushrooms! Flavorful and seasoned just right, this simple soup will have people coming back for more.
Hi!  This is Ginny and I am here to help Lauren while she is recuperating from an emergency operation.  What that means, while she is laid up,  she can’t get up and create recipes.  Major operation!

A bunch of us food bloggers are making recipes for her and for you while she is recuperating.  My day has finally arrived and I am happy to be meeting all of you.   I have the blog Vegan in the Freezer where I offer recipes that can be eaten now or frozen and enjoyed later.

Lauren and I have become friends via the internet over a few years now. Always smiles and sharing good food during our communications.  From the looks of her blog over the last few weeks she has been creating wonderful relationships with many bloggers.  The variety of recipes from others have been really fun to see and I really appreciate the chance to grace her pages.

Here is my healthy offering and it might just get you craving a nice big bowl of Creamy Mixed Mushroom Soup.

Creamy Mixed Mushroom Soup is packed with a favorite superfood - mushrooms! This simple soup will have people coming back for more.
5 from 1 vote
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Creamy Mixed Mushroom Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ginny McMeans from Vegan in the Freezer

Ingredients

  • 2 tablespoons non-dairy butter for sauteing
  • 1/2 cup chopped onion
  • 16 ounces button mushrooms
  • 8 ounces crimini mushrooms
  • 1 tablespoon non-dairy butter for adding later in the recipe
  • 2 tablespoons all purpose flour
  • 3 cups vegetable broth
  • 1 can 13.5 oz. coconut cream that is full fat usually 17% to 22%
  • 1/2 teaspoon dried thyme or 1 1/2 teaspoons chopped fresh
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add 2 tablespoons of butter to a skillet and heat to medium high.
  2. Turn down to medium and saute the onion for about 10 minutes.
  3. Add the mushrooms and cook until their liquid is cooked out of them. About another 10 to 15 minutes.
  4. Add 1 tablespoon and the flour.
  5. Cook 3 minutes until the raw taste of the flour is gone.
  6. Add the broth.
  7. Bring to medium high - stirring once in a while to a mild boil.
  8. Do not let burn.
  9. Turn down the heat to medium and add the coconut milk.
  10. Cook for about 10 minutes.
  11. Add the seasonings.
  12. Let cool for at least 15 minutes. If you try to blend hot ingredients in a blender they will explode everywhere.
  13. Add one third to half of the soup mixture to a blender and blend until creamy.
  14. Pour into a large bowl and set aside.
  15. Continue with the rest of the mushroom mixture until all is creamy.
  16. If serving now add to a large pan and heat through and serve.
  17. Garnish with black pepper, scallion slices and croutons.
  18. You can also refrigerate for a couple of days.


Creamy Mixed Mushroom Soup is packed with a favorite superfood - mushrooms! Simple, flavorful and seasoned just right!
Creamy Mixed Mushroom Soup is packed with a favorite superfood - mushrooms!
I absolutely LOVE this soup so much Ginny!  The funny thing is, I have mostly been eatings soups since my surgery and I am so excited to make this one.  I also love the fact that it’s creamy without any dairy in it!

You will love Ginny’s recipes, vegan or not.  Please go show her some love over on Facebook, Pinterest, Instagram and Twitter.  Thanks again!

Creamy Mixed Mushroom Soup is packed with a favorite superfood - mushrooms! Seasoned just right, this simple soup will have people coming back for more.

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Filed Under: Gluten Free, Recipes, Side Dishes, Soups, Vegan, Vegetarian Tagged With: began, comfort food, dairy free, healthy, Vegan in the Freezer

Comments

  1. Katie | Healthy Seasonal Recipes says

    March 1, 2016 at 12:41 pm

    I love mushrooms too! And I bet they are amazing with the coconut cream! What a combo!

    Reply
  2. Marye says

    March 1, 2016 at 1:44 pm

    Yum! This looks so delicious!

    Reply
  3. Claire Volkman says

    March 1, 2016 at 2:37 pm

    You had me at vegan! This looks SO creamy.

    Reply
  4. Allison - Celebrating Sweets says

    March 1, 2016 at 5:55 pm

    5 stars
    I love mushroom soup! This version sounds great. I like the combination of mushrooms. Yum!

    Reply
  5. Patricia @ Grab a Plate says

    March 1, 2016 at 6:13 pm

    How nice of you to pitch in and help! This soup sounds like something right up my alley! I love mushrooms and really like how you’ve kept this dairy-free and looking so creamy! Lovely!

    Reply
  6. The Food Hunter says

    March 1, 2016 at 7:53 pm

    mushroom soup with coconut cream…this is drool worthy

    Reply
  7. Heather | All Roads Lead to the Kitchen says

    March 1, 2016 at 9:19 pm

    Oh, this looks incredible and I love that it’s so creamy without any added dairy. Looks like it’s packed with flavor, too.

    Reply
  8. Kimberly @ The Daring Gourmet says

    March 2, 2016 at 6:37 am

    I love mushroom-based soups and this dairy-free version sounds delicious!

    Reply
  9. Sarah Walker Caron (Sarah's Cucina Bella) says

    March 14, 2016 at 10:52 am

    What a tasty soup! I love mushrooms and love the combination of them in this recipe. Mmm.

    Reply

Trackbacks

  1. Creamy Cauliflower Soup {Keto, Low Carb, Gluten Free, Sugar Free} says:
    January 11, 2021 at 5:58 pm

    […] Creamy Mixed Mushroom Soup from Vegan in the Freezer […]

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