I was craving a creamy mushroom soup but I wanted to make it without dairy.  So I took this recipe and modified it to fit my needs.  I have found using oat or almond milk, then adding extra virgin olive oil to up the fat content, works very well!

Here’s the recipe:


¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour – I used Arrowroot powder
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream – I used Oat Milk and added 2 TBSP of EVOO
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Step 1
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent about 5 more minutes.

Step 2
Stir flour or arrowroot into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

Step 3
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.  I used an immersion blender.

Step 4
Return soup to pot and stir in cream or Oat Milk and EVOO. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.



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