Gluten-Free Dairy-Free Cream of Mushroom Soup Recipe
This gluten-free mushroom soup has all of the creaminess of a tradition cream of mushroom recipe, but without the dairy! Gluten-free, dairy-free cream of mushroom soup for the win!
Servings: 6 cups (approx.)
Ingredients
- 2 tablespoons olive oil , coconut oil or oil of choice
- ¼ cup shallots , finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- 1 pound mushrooms , white button, crimini, Portobello or wild mushroom blend, sliced
- 1 pound Asian mushrooms , such as Shiitake, Oyster or Maitake, sliced
- 2 carrots , finely chopped
- 1 celery rib , finely chopped
- ¼ cup wine (dry vermouth or sherry)
- 4 cups gluten-free chicken or vegetable broth
- 4 sprigs fresh thyme or 1 teaspoon dried
- ½ teaspoon black pepper
- 1 cup plain dairy-free yogurt
- ½ teaspoon sea salt
Instructions
- Heat oil in a large (6 quarts or larger) pot over medium heat. Sauté shallots sprinkled with salt and crushed red pepper for 5 minutes, stirring occasionally until softened but not browned. Add mushrooms, carrots and celery and sauté for an additional 10 minutes until liquid released by mushrooms disappears. Stir occasionally.
- Deglaze pan with wine and cook over medium-high heat for 1 minute. Add broth, thyme and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Remove from heat and add yogurt.
- Puree in batches in a blender or food processor. Be careful when pureeing hot liquids. Do not fill blender or food processor bowl more than half way and cover with a cloth while blending to avoid being splattered.
- Taste and adjust seasoning.