Cream of Mushroom Soup is traditionally made by thinning roux with cream or milk and then adding mushrooms and broth. Roux is basically equal quantity of flour and fat cooked to a desired amount of brownness and used as thickening agent for soup.
While cream of mushroom is one of my favourite soups, I wanted it to be dairy-free and all purpose flour free. Dairy adds to congestion and maida certainly doesnt count as a healthy option So, I have eliminated both while making this soup. This is a no-butter, no-maida, no-cheese, no-cream, no-milk recipe yet, the consistency is thick and its texture is smooth and creamy just like we all like our cream of mushroom soup to be. If you are wondering, what makes this soup thick?! I used a tablespoon of cashew nuts to add thickness to the soup. This soup is sure to bring in some respite when you are battling a nasty cold. There is a hint of garlic and black pepper along with other herbs and spices that are known to be beneficial for fighting cough and cold.
The weather is changing, there is a nip in the air and that brings along its own set of discomforts. Fighting a nasty cold for the past few days, all that I crave for, is a warm bowl of soup! The warmth of this soup gave such comfort to my sore throat that Im left craving for another bowl of soup.
Choose good quality white button mushroom to make the soup. If you wonder how to spot good ones Ensure they are firm & white in colour and not brownish or brown. Mushrooms turn darker/browner in colour after a couple of days. Avoid those.
Sharing Dairy-free Cream of Mushroom Soup Recipe below. Before we get to that, do check my other soup recipes too.
- Moroccan Red Lentil Soup
- Purple Cabbage Soup
- Narangi Shorba | Orange Soup
- Pumpkin Soup
- Green Peas Soup A vegan recipe
- Beetroot Soup
- Roasted Red Bell Pepper Soup
- Aloo-Palak shorba | Potato-Spinach soup
- Spinach Almond Soup
Dairy-free Mushroom Soup Recipe
1 Cup = 240 ml
- White button mushrooms 400 gm
- Olive oil 1 tsp
- Garlic 5 to 6 cloves, thinly sliced
- Onion 1, medium, finely chopped
- Cashew nuts 1 tbsp
- Salt 2 tsp
- Black pepper 1/4 tsp, freshly cracked
- Italian seasoning 1/2 tsp
- Parsley 1 tbsp, finely chopped
- Water 500 ml
1) Rinse all the mushroom.
2) Thinly slice all the mushroom. Keep aside.
3) Heat a sauce pan on medium-low flame. Add olive oil.
4) Add thinly sliced garlic and finely chopped onion to it.
5) Saute until the onions turn translucent.
6) Add thinly sliced mushrooms.
7) Add one teaspoon of salt. Mix well and saute for about 2-3 minutes.
8) Add the cashew nuts and continue cooking until all the moisture evaporates and the mushrooms are well cooked.
9) Once all the moisture is evaporated. Turn off the flame and allow the mushroom to cool down to room temperature.
10) Remove and keep aside about 10-12 mushroom slices for garnishing.
11) Remove another 10-12 slices and finely chop them and keep aside.
12) Once the mushrooms are cool enough, transfer to a blender jar.
13) Add 1 cup water and blend then to a fine puree.
14) Transfer the mushroom puree to the same sauce pan and great it on medium-low flame.
15) Add the remaining water to the blender jar and pulse a couple of times to get all the puree left in it. Add the water to the mushroom puree in the sauce pan.
16) Add salt.
17) Add freshly cracked black pepper.
18) Add Italian seasoning.
19) Add finely chopped fresh parsley.
20) Mix well. If required, adjust the consistency of soup by adding water. Being it to a boil and turn off flame.
21) Add finely chopped mushroom and mix well. Since the mushrooms are already cooked, there is no need for further cooking the soup.
22) Garnish with slices of mushroom, a pinch of Italian seasoning or freshly cracked black pepper and a sprig of parsley. Serve the soup hot. Enjoy!