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Dairy Free
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Gluten Free
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Vegan
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Vegetarian
Dairy Free Cream of Mushroom and Vegetables Soup

WHAT I LIKE ABOUT THIS MUSHROOM SOUP:
I like that the ingredients are easily found at most grocery stores and that the ingredients don’t include all-purpose flour or soy milk like a lot of other mushrooms soup recipes that I have been seeing. This soup can also be easily adjusted to your diet preference, even turned into a vegan cream-of-mushroom soup if you want to, which makes it a great recipe for all.
Ingredients You Will Need to Make this Mushroom Soup
Olive oil: or any other oil you like to use.
Salt and Pepper: As always, for flavor.
Leeks: Just the white part of the leeks.
Mushrooms: You can use the button mushrooms, shiitake, crimini, or another that you like or can find.
Garlic: A great antioxidant addition to flavor up the soup.
Dill: Dried dill, which can be found easier than the fresh option right now.
Paprika: Smoked! Spice up the flavor of this cream of mushroom soup!
Carrots: Great vitamin A addition to any soup.
Stock: You can use chicken stock or vegetable stock (vegetable broth)
Tamari: A healthier version of soy sauce, also it’s gluten-free and contains less sodium.
Raw cashew: Not cashew milk, but rather just raw cashew nuts that you will need to soak in hot water for 30 minutes.
Spinach: A great source of iron that makes a great add on to the soup.
Lemon juice: Adds the tangy notes.
Fresh parsley: To garnish.
How Do You Make Cream Of Mushroom Soup?

Dairy Free Cream of Mushroom and Vegetables Soup
Equipment
- Soup pot
- blender
- garlic press
Ingredients
- 1 Tbsp olive oil
- ¼ tsp salt
- 3 leeks, white part, chopped
- 2 cups mushrooms, crimini, buttons, shiitake, or others
- 2 cloves garlic, minced
- 2 tsp dill, dried
- 2 tsp smoked paprika
- ¼ cup tamari
- 2 medium carrots, chopped
- 4 cups vegetable stock, or chicken stock
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1⅓ cups warm water
- 3 cups spinach, chopped
- 2 Tbsp lemon juice, fresh
- salt, to taste
- ground black pepper, to taste
- 1 handful fresh parsley, chopped, optional
Instructions
- Heat olive oil in a medium sized soup pot. Add chopped leeks and a pinch of salt. Cook stirring occasionally until leeks are soft.
- Add mushrooms, garlic, dill, paprika, and Tamari. Stir to combine and cook an additional 3-5 minutes until mushrooms begin to soften.
- Add stock and carrots and bring to a boil then reduce heat and allow to simmer for 10 minutes or until carrots are soft.
- While the soup is simmering, strain and rinse the cashews.
- Add cashews to a high-speed blender along with 1 1/3 cups warm water. Blend until smooth.
- Add blended cashew mixture to simmering soup pot along with chopped spinach. Return to a boil, reduce heat, and allow soup to simmer 2-3 more minutes then turn off heat.
- Add lemon, salt and pepper to taste. Feel free to add extra lemon, salt or pepper to your liking.
- Top with chopped Italian parsley before serving (optional).