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.
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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.
Serve Dairy-Free Cream of Mushroom with:
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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.
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
Directions
- 1
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.
- 2
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.
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 ?
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?
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.
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!