Dairy Free Classic Cream of Mushroom Soup

Total time50 min

Prep time15 min

Cook time35 min

Dairy Free Classic Cream of Mushroom Soup

Earthy cremini and shiitake mushrooms are the real stars here, cooked down with onion and garlic until deeply browned and packed with savory depth. A splash of dry sherry deglazes the pot, and fresh thyme adds a woodsy note before everything simmers together in a rich chicken broth base. A quick partial blend leaves the soup silky but still full of texture, with tender mushroom pieces in every spoonful. Worcestershire sauce rounds out the flavor with a subtle savory backbone, and a scatter of fresh chives on top adds brightness right before serving. Ladled into bowls with crusty bread on the side, this one comes together as a cozy, restaurant-worthy soup that works beautifully for a dairy free table.

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Ingredients

4 servings

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 lb cremini mushrooms, thinly sliced
4 oz shiitake mushrooms, stems removed, thinly sliced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
3 tbsp all-purpose flour
½ cup dry sherry or dry white wine
4 cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp worcestershire sauce
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
crusty bread, for serving (optional)

Instructions

1
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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