Dairy Free Vegan Cream of Mushroom Soup
Serves: 6-8 servings
  • 2 tablespoons olive oil (or ghee for non-vegan)
  • 16 ounces white button mushrooms, sliced & then chopped
  • 8 ounces crimini mushrooms, sliced & then chopped
  • 3 cups chopped leaks
  • 2 cups diced carrots
  • 1/2 cup diced sweet onion
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • sea salt & ground pepper
  • 0.5 ounces dried porcini mushrooms
  • 14 ounces canned coconut milk (full fat, I prefer the Aroy-D brand)
  • 8 cups vegetable broth (or chicken broth for non-vegan)
  1. In a 6 to 8-quart stockpot or Dutch oven, warm the oil over high heat. Add the white button mushrooms, crimini mushrooms, leaks, carrots, sweet onion, garlic cloves, dried thyme, and dried parsley. Season with sea salt and ground pepper, and cook 5-7 minutes, stirring occasionally.
  2. Add the dried porcini mushrooms, canned coconut milk, and vegetable broth. Bring to a boil, and then simmer 20 minutes.
  3. Turn off the heat, and blend half of the soup in a blender until smooth (this makes the “cream” base). Pour the blender contents back into the soup pot, and stir well.
  4. Taste the soup, and season with more sea salt to taste. Enjoy!
Recipe Notes from Megan
This soup really needs to be seasoned well with sea salt; however, I can’t give you an exact amount/measurement of salt to use, because every broth is different in the amount of salt it contains.

Not a fan of coconut?! My husband isn’t either, yet he really enjoys this soup. You can’t detect coconut in the end result. Part of that might also be the brand of coconut milk I use. I can’t recommend the Aroy-D brand enough – it’s exceptional.

Blender vs. Immersion BlenderI own both of these appliances, but I find with this soup recipe, I want half of the soup super creamy, and I want to leave the other half chunky. I can control this by placing half of the soup contents in a blender. I cannot control the outcome using an immersion blender, because it blends everything (and it doesn’t get the soup as creamy as a blender). That said, it’s all a matter of personal preference, so feel free to do whatever you like.
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/dairy-free-vegan-cream-of-mushroom-soup/