At home, I try to cook without dairy, but it’s generally not the end of the world if I eat some — in moderation — while out. And by moderation I mean some butter on the food, a splash of milk, or a nibble of cheese. But I wouldn’t eat a creamy soup.
Avoiding dairy seems really restricting at times. Passing up homemade cheesecake at family functions is the worst. And I always hesitate before saying no to whipped cream.
A few weeks ago I had a craving for one of those dairy-filled foods that I had almost completely forgotten about. Cream of mushroom soup! (Which is weird to me because I refused to eat mushrooms as a child, and couldn’t eat the dairy by the time I was an adult)
Anyway, I set out to make a dairy-free version, which could easily be made vegetarian by substituting vegetable stock.
My initial thoughts:
- I made wayyyy too much. I had satisfied the craving by the third bowl of soup and didn’t want to eat any more. I would divide the recipe in half next time.
- A variety of mushrooms would have made the soup more flavourful.
- I would make this again, but as an appetizer, not a stand alone meal.
- 3 pounds mushrooms (I used regular white mushrooms because they were on sale. Next time I would use a mixture. Maybe some shiitake, oyster, enoki and crimini)
- 1 spanish onion, diced
- 2 cans of coconut cream
- 2 teaspoons coconut oil
- 4 cups chicken stock
- 1 teaspoon dried thyme leaves
- Add 1 teaspoon of coconut oil to frying pan and sautee the onion until translucent, then set aside.
- Add 1 teaspoon of coconut oil to frying pan and sautee the mushrooms, then set aside.
- When onions are cooled, blend with 1 cup of the chicken stock. Add a bit more chicken stock if needed to blend until smooth.
- When mushrooms are cooled, blend with 3 cups of the chicken stock. Add coconut cream if needed to blend until smooth.
- Add blended onions and mushrooms to a cooking pot. Add any remaining coconut cream and the thyme.
- Cook until hot, then serve and enjoy!