French · Dinner
Creamy Mushroom Soup (Dairy-Free)
Creamy French-style mushroom soup built from cremini mushrooms sweated in olive oil with shallot and garlic, deglazed with white wine, simmered in vegetable stock, and pureed smooth with coconut cream. Finished with thyme and chives, served with crusty bread.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
289Calories
6.8gProtein
17.7gFat
27.2gCarbs
6.2gSugar
4.8gFiber
1137mgSodium
0mgChol
9.8gSat Fat
746mgPotassium
50mgCalcium
2.3mgIron
0mcgVitamin B12
5.4mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice the mushrooms, finely chop the shallot, mince the garlic, and pick the thyme leaves.
2
Heat
Warm the olive oil in a saucepan over medium heat for 1 minute, then sweat the shallot and garlic for 3 minutes until soft and fragrant.
3
Saute
Add the mushrooms and cook over medium-high heat for 7 minutes, stirring occasionally, until they release liquid and turn golden at the edges.
4
Deglaze
Pour the white wine into the saucepan and scrape up browned bits, cooking for 1 minute until mostly evaporated.
5
Simmer
Add the vegetable stock and thyme, bring to a gentle simmer over medium heat, and cook uncovered for 10 minutes until mushrooms are fully tender.
6
Blitz
Transfer the soup to a blender and blitz for 1 minute until completely smooth.
7
Finish
Return the soup to the saucepan, stir in the coconut cream, salt, pepper, and chives, and warm over low heat for 2 minutes until steaming.
8
Plate
Ladle the soup into a bowl and serve with the sourdough bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cremini mushrooms
- 2 tbsp2 tbsp olive oil
- 22 small shallot
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp dry white wine
- 2 cup480ml vegetable stock
- 2/3 cup160ml coconut cream
- 1 tsp1 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp chives
