A delicious dairy free low syn Creamy Mushroom Soup that is packed with flavour.
This time of year I love soups, there is nothing like a bowl of warm comforting soup on a cold winter's day, especially in Canada when some days in the winter can be -20 and I don't even want to leave the house.
I love using coconut milk, it adds a creamy kind of sweetness to dishes and is great in soups like this Creamy Mushroom Soup.
Sometimes I like to add some protein to the top of this. Shredded cooked chicken is great or even my hidden vegetable beef meatballs
As well as being dairy free, this Creamy Mushroom Soup is also gluten free, paleo and Whole30 friendly.
Creamy Mushroom Soup
Ingredients
- 500g 17.5oz of mixed mushrooms (shitake, oyster and cremini)
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- pinch of dried thyme
- 3.5 cups (840ml) of chicken or vegetable stock
- ½ cup (120ml) of coconut milk, canned
- 1 tablespoon of cornstarch, arrowroot or tapioca flour
- low calorie spray
- salt and black pepper
- fresh parsley
Instructions
- Spray a large saucepan over a medium high heat with some low calorie spray
- Add the onion and saute till golden and softened
- Stir in the mushrooms and garlic, add a couple of tablespoons of stock and continue to saute, until till the mushrooms start to go lightly golden.
- Add the stock and thyme, bring to a boil and then simmer for approx 20 mins covered.
- Remove half the soup and blend in a blender. Add this back to the pan with ¼ cup of the coconut milk
- Then mix the arrowroot powder with a little cold water into a paste, stir this into the soup, along with the coconut milk and gently heat while stirring until it has thickened. Season to taste with salt and black pepper.
- Serve with a couple of spoonfuls of remaining coconut milk and fresh chopped Italian parsley.poo
Notes
Please see below for nutritional info box and details about recipe:
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- Vegetarian Friendly - use vegetable stock
- Swaps - can swap the coconut milk for single cream
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 130Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 70mgSodium 229mgCarbohydrates 12gFiber 7gSugar 4gProtein 6g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Hayley murray says
I have lots of standard mushrooms I need to use up. Would this work ok do you think or be a bit bland in comparison to the more exotic mushroom selection?
Shevy (Slimming Eats) says
you will get more flavour from the mix of mushrooms, but regular should work okay too. Let me know how it turns out 🙂
DeniseK says
I've tried this recipe twice now , both very tasty. First time with normal button mushrooms and second time with small portabella mushrooms (which ever were on special offer).
A mix of mushrooms would be tastier but if your on a budget like me any will do.
KerriBurgess says
Made this soup yesterday,,and so far it is definitely up there with my favourites,so tasty and creamy
Alison Hesketh says
Is it ok to freeze this soup ?
Siobhan (Slimming Eats) says
yep it sure is - enjoy!!
Karen says
do you think this recipe would work if you swapped the coconut milk for fat free yogurt
Siobhan (Slimming Eats) says
the yoghurt has a tendency to split, so I wouldn't swap it out unless you are just spooning on the top when serving.
Annie says
OMG!!! I struggle to find a nice mushroom soup. This is amazing, It’s better than I’ve had in a restaurant. I used two packs of speciality mushroom mix & a handful of normal ones. This is absolutely delicious. Yum yum
Siobhan (Slimming Eats) says
so glad you enjoyed it.