Cream of Mushroom Soup
on Dec 29, 2023
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Stews and soups are my JAM! Soup is one dish I could consume every single day, and cream of mushroom soup is definitely one of my top 5 favorites. This recipe serves up the delicious flavour of a traditional cream of mushroom soup but with a healthier, dairy-free twist (which makes it even better, in my opinion 🤷♀️). Instead of heavy cream, this recipe uses the decadent cream that sits on top of a can of coconut milk, producing a soup that is light, flavorful, creamy, and simply irresistible!
🍷 Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes.
Why You’ll Love This Cream of Mushroom Soup
Whether you’re looking to eat cleaner but don’t want to compromise on creamy dishes, or you simply prefer a lighter version of this OG dish, this healthier cream of mushroom soup will hit the spot 👌. The steps are simple, the ingredients are minimal, and, as always, there is plenty of room for variation and customization, so scroll down for some suggestions!
How to Prepare
🧅 In a pot, sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute.
🍄 Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes.
👩🍳 Stir in the flour until combined and a thick paste forms. Add the broth and stir well.
🌿 Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes.
🥥 After 20 minutes of cooking, reduce the heat to low and add in the cream that rises to the top of a can of coconut milk. Alternatively, you can use heavy cream.
😋 Taste and adjust for seasoning. Enjoy!
Nonna’s Tip 🍄
I like to brown a few mushrooms separately in a pan with oil or butter for contrast and texture – but that’s completely optional!
Cream of Mushroom Soup Variations and Substitutions
As promised, here are some variations and substitutions to make this cream of mushroom soup your own:
- Feel free to experiment with different types of mushrooms 🍄. Instead of cremini, try using shiitake, portabello, oyster or porcini mushrooms.
- If you prefer not to use wine or don’t have any on hand, feel free to substitute with vegetable or mushroom broth.
- To make this soup gluten-free you can use a gluten-free flour or a little bit of cornstarch with water (cornstarch slurry) instead of all-purpose flour.
- Consider adding your favourite herbs and spices 🌿 in addition or instead of the thyme, like rosemary, sage, red pepper flakes, paprika or nutmeg.
- For a richer soup, heavy cream or half-and-half cream can be used instead of the coconut cream.
- Instead of coconut cream, consider using cashew cream for an equally delicious dairy-free option!
Similar Recipes
Best Served With
Try this cream of mushroom soup with my crusty no-knead breads:
Common Questions
For a richer soup, heavy cream or half-and-half cream can be used instead of the coconut cream. For an equally delicious dairy-free option, consider using cashew cream.
feel free to substitute the wine with vegetable or mushroom broth.
My favourite organic broth is by Kettle and Fire. You can use my code MODERNNONNA for 20% off!
Feel free to experiment with different types of mushrooms. Instead of cremini, try using shiitake, portabello, oyster or porcini mushrooms.
To make this soup gluten-free, use a gluten-free flour or a little bit of cornstarch with water (cornstarch slurry) instead of all-purpose flour.
Cream of Mushroom Soup
Ingredients
- 1 onion, finely diced
- 6 cloves of garlic, minced
- 1 pound cremini mushrooms, sliced or diced
- big pinch of salt
- ⅓ cup sparkling wine, or white wine
- ¼ cup flour
- 3-4 cups broth (bone, chicken, beef, or veggie) , depending on how thick or thin you like the soup
- 10 sprigs thyme, tied
- ⅓ cup coconut cream, or heavy cream (to taste)
Instructions
- Sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute.
- Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes.
- Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes.
- Stir in the flour until combined and a thick paste forms. Add the broth and stir well.
- Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes.
- After 20 minutes of cooking, reduce the heat to low and add in the cream that rises to the top of a can of coconut milk. Alternatively, you can use heavy cream.
- Taste and adjust for seasoning. Enjoy!
- NOTE: I like to brown a few mushrooms separately in a pan with oil or butter for contrast and texture – but that's completely optional!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used Portabella mushrooms, because thats what I had on hand. This recipe was spot on!
Awesome, Marlena. Sounds like it turned out well! Thank you for sharing!! ❤️
Delicious! Made it just how you directed except for one small deviation. I used the bone broth you recommended, but the size of the container was only 16.9 oz, so I added a little more Better Than Bouillion broth. I even sauteed some of the mushrooms separately for the texture. Overall I used 1 lb 4 oz of portobello mushrooms. I used prosecco for the wine.
Hi Sharon, wow – amazing tips! Thanks so much – we appreciate the feedback!
If you love mushrooms then this is for YOU!
Super quick to make and only a few ingredients needed! I give up on many recipes because the list of ingredients definitely not this one! Start cooking so worth it! I accompanied with a tuna melt and a pickle.
Buona apetito! @Poshteacher1
So glad you enjoyed this! What a great accompaniment for your meal!