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Dairy-Free Mushroom Soup is a rich and creamy dish that is perfect for anyone seeking a comforting meal without dairy. This soup is not only delicious but also easy to make, making it a favorite for those with lactose intolerance or anyone following a dairy-free diet. Packed with earthy flavors from fresh mushrooms and aromatic herbs, this recipe will warm you up on a chilly day. Let’s dive into the ingredients and step-by-step instructions to create this delightful soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced (such as cremini or button mushrooms)
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
- 2 tablespoons nutritional yeast (optional, for added flavor)
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms are softened and have released their juices.
- Pour in the Broth: Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
- Add Almond Milk and Seasonings: Stir in the almond milk, nutritional yeast, thyme, salt, and pepper. Heat the soup gently for an additional 5 minutes to combine the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy your Dairy-Free Mushroom Soup warm!
FAQs
Can I use different types of mushrooms?
Absolutely! You can use any variety of mushrooms you prefer, such as shiitake, portobello, or oyster mushrooms, to enhance the flavor of your soup.
How can I thicken the soup?
If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little water, or blend in some cooked potatoes for added creaminess without dairy.
Can I make this soup ahead of time?
Yes, this Dairy-Free Mushroom Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth. Always check labels to ensure all ingredients meet gluten-free standards.
What can I serve with this soup?
This soup pairs well with a variety of sides such as crusty gluten-free bread, a fresh salad, or even a light sandwich for a complete meal.
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