Savnoury, flavorful, and plant based soup packed with veggies.

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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

Savnoury, flavorful, and plant based soup packed with veggies.

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Course: Appetizer, Dinner, Lunch

Cuisine: American, Soup

Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian

Total Time: 1 hour

Servings:

Calories: 222kcal

Equipment

Soup pot
ladle
knife
cutting board
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).