Name: Dairy-Free Cream of Mushroom Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 tablespoon olive oil; 1 clove garlic (minced); 1 shallot (minced); 8 oz white button mushrooms (sliced); 1 cup vegetable stock; 1 cup Silk Almond Milk (Unsweetened); 1/8 teaspoon salt; 3 dashes ground black pepper

Dairy-Free Cream of Mushroom - easy and lighter cream of mushroom recipe using Silk Almond Milk. 100% dairy-free, gluten-free and plant-based.

Fall is finally here in Southern California, which means that it’s time I make soups for my family. I love soups; as the temperature dips, nothing warms me up like a good bowl of hearty soups, such as cream of mushroom.

While I love regular cream-based, rich, thick, and heavy cream of mushroom, I developed this dairy-free recipe today.

I love trying out new ingredients and change things up a bit in the kitchen; in this case, I challenged myself to create delicious meat-and dairy-free versions of our favorite fall recipes.

This recipe is great for toddlers who are lactose-intolerant. I used Silk’s Almond Milk instead of heavy cream.

The nutty taste in the almond milk pairs perfectly well with the mushroom and vegetable stock. This recipe is also completely plant-based.

If you or your little ones have special dietary needs, this is a good recipe you should try this season.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Dairy-Free Cream of Mushroom Recipe

Dairy-Free Cream of Mushroom – easy and lighter cream of mushroom recipe using Silk Almond Milk. 100% dairy-free, gluten-free and plant-based | rasamalaysia.com

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1

Calories 220 kcal

Ingredients

1 tablespoon olive oil
1 clove garlic minced
1 shallot minced
8 oz white button mushrooms sliced
1 cup vegetable stock
1 cup Silk Almond Milk Unsweetened
1/8 teaspoon salt
3 dashes ground black pepper

Instructions

Heat up a small saucepan on medium heat. Add the olive oil, saute the garlic and shallot until slightly browned. Add the mushroom and saute. Set aside half of the mushroom.
Add the veggie stock and Silk Almond milk into the saucepan, and turn to low heat and simmer. When the soup thickens. Remove the sauce pan from the heat and use an immersion blender to blend the soup until smooth. Add the reserved mushroom into the soup and continue to simmer for a few minutes. Add salt and black pepper, stir to combine well. Remove from heat and serve immediately.

Nutrition Facts

Dairy-Free Cream of Mushroom Recipe

Amount Per Serving (1 g)

Calories 220 Calories from Fat 155

% Daily Value*

Total Fat 17.2g 26%

Saturated Fat 2g 10%

Sodium 466mg 19%

Total Carbohydrates 12.2g 4%

Dietary Fiber 3.4g 14%

Sugars 3.9g

Protein 8.7g 17%

* Percent Daily Values are based on a 2000 calorie diet.

8 COMMENTS... read them below or add one

Tom ~ RYG

November 12, 2015 at 4:23 AM

Haha, Fall has been here and is almost leaving in the Western New York area (Niagara Falls). It’s almost snowing! SO we love our soup. And I’m definitely a mushroom guy. Those those earthy, dirt like veggies. They are so tasty. Never made a soup like this before! And it’s plant based so the wife will be happy.

- Rasa Malaysia
  
  November 12, 2015 at 1:29 PM
  
  Hi Tom, yes the almond milk pairs so well with the mushrooms!
  
Jo

November 21, 2015 at 10:46 PM

After the soup has cooled down, will be it still taste as good if I store it in the fridge for next day’s consumption?

- Rasa Malaysia
  
  November 21, 2015 at 11:24 PM
  
  I think so.
  
Ker

December 26, 2015 at 4:36 PM

Hi what can I substitute with almond milk?

- Rasa Malaysia
  
  December 26, 2015 at 10:17 PM
  
  Just use full milk or heavy cream.
  
  - Caroline Ho
    
    March 20, 2016 at 10:20 PM
    
    In Malaysia, where can we get almond milk?
    
James

November 18, 2016 at 11:32 AM

I would change the recipe slightly to avoid the oil floating on top of the soup and help thicken amd give a nice creamy texture. Simply add an equal amount of flour (wheat, corn, rice, etc) to the amount of oil added, at the end of the sauteing of the mushrooms (after removing half like instructed) to create a roux, slightly brown the roux, and then add the liquids. It will not only add thickening and creaminess, but it absorbs the oil so that it doesn’t float on top of the liquids ?

Dairy-Free Cream of Mushroom