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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- CALORIES220
- AVG RATING4.5Based on 16 Review(s)
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Tom ~ RYG
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
Hi Tom, yes the almond milk pairs so well with the mushrooms!
Jo
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
I think so.
Ker
Hi what can I substitute with almond milk?
Rasa Malaysia
Just use full milk or heavy cream.
Caroline Ho
In Malaysia, where can we get almond milk?
James
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 ?