Allergy Mums / Support for families with allergies

publication date: Mar 11, 2016

Dairy Free Cream of Mushroom Soup

Dairy Free Cream of Mushroom Soup


Molly loves soups – especially as she’s just had braces fitted. So it’s a quick and easy mushroom soup today. Loads of flavour, and coconut cream to give is a bit of sweetness.


Free From: Dairy, Soya, Eggs, Gluten

Prep Time: 5 minutes

Cooking Time: 15 minutes



1 onion finely chopped

2 cloves of garlic – minced

500g of chopped mixed mushrooms – brown, button, closed capped, wild – whatever you have, or whatever takes your fancy.

160 ml coconut cream

160 ml Koko milk (or any non-dairy)

160 ml vegetable stock



Briefly fry the onion in a bit of olive oil just til it gets a bit of colour

Add in the garlic and the mushrooms. Add in a bit more olive oil if the mushrooms stick to the pan.

Fry the mushroom until they begin to get soft.

Add in all three liquids, give it a good stir and simmer for 5-7 minutes. The mushrooms should be soft after that time.

Grab a hand blender and bliz the mixture until you get the desired consistency. We like it to be a bit chunky but you can make it completely smooth if you prefer. If you don’t have a hand held blender then put in in a food processor for a few pulses.

Taste and adjust the seasoning.



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