Dairy-Free Mushroom Soup
Prep time
Cook time
Total time
This dairy-free mushroom soup is like comfort in a bowl, it's exactly how cream of mushroom soup should taste - thick, rich and hearty, without the "cream."
Recipe type: Soup
Serves: 4-6 servings
  • 1 tbsp extra-virgin olive oil
  • 1 leek, trimmed and sliced thin
  • 2 cloves garlic, minced
  • 20 oz mushrooms (any type, or a mix) - I like using pre-sliced baby bellas
  • 4-5 yukon gold potatoes, diced
  • 1 tsp dried thyme
  • 2 cups vegetable broth, + more as needed for desired consistency
  • 1½ cup full-fat coconut milk
  • sea salt
  • black pepper
  1. In a large pot, heat olive oil over medium heat.
  2. Add leeks and garlic and saute about 2 minutes.
  3. Add mushrooms and saute about 5 minutes.
  4. Add potatoes, thyme and vegetable broth and bring to a boil.
  5. Reduce heat, cover and simmer about 20 minutes, until potatoes can be pierced with a fork.
  6. Add coconut milk.
  7. Optional: For a thicker, creamier soup, transfer ½-3/4 of soup to blender and blend until smooth (do this carefully - only fill blender no more than ½. Remove lid cap and cover with a towel. Start low and slow.) If you have an immersion blender you can use that directly in the pot instead.
Recipe by Megan Adams Brown at https://norulesnourishment.com/dairy-free-mushroom-soup/