Description
A creamy, comforting dairy-free mushroom soup featuring a blend of white button and baby portobello mushrooms simmered with fresh thyme, aromatic onions, and seasoned with coconut aminos. This soup is thickened with tapioca flour and made rich using unsweetened dairy-free milk, perfect for a warm, savory meal suitable for those avoiding dairy.
Ingredients
Vegetables
- 1 large white onion, diced
- 1 package white button mushrooms (10 oz), sliced
- 1 package baby portobello mushrooms (10 oz), sliced
- 10 stalks fresh thyme, leaves removed
Seasonings & Flavorings
- 1 bay leaf
- 1/2 tbsp coconut aminos (or tamari or soy sauce)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder (optional)
- Freshly ground black pepper, to taste
Liquids & Thickeners
- 1 cup vegetable broth
- 1 tbsp tapioca flour (or arrowroot or cornstarch)
- 1 cup unsweetened dairy-free milk
Instructions
- Prepare the aromatics: Heat a large pot over medium heat. Add the diced onions and cook for 5-7 minutes, allowing them to soften and develop flavor while you slice the mushrooms.
- Add mushrooms: Push the onions to the sides of the pot and add the sliced white button and baby portobello mushrooms to the center. Cook the mushrooms for 5 minutes, letting them release their moisture.
- Combine and simmer: Stir the onions and mushrooms together, then add the fresh thyme leaves. Continue cooking for at least 10 minutes, during which the mushrooms will reduce significantly in volume as their water evaporates.
- Season the soup base: Add the bay leaf, sea salt, coconut aminos, and garlic powder if using to the mushroom mixture, stirring to incorporate all flavors.
- Mix liquids and thickeners: In a separate bowl, whisk the tapioca flour into the vegetable broth until smooth. Pour this mixture along with the dairy-free milk into the pot with the mushrooms, stirring thoroughly to combine.
- Simmer to finish: Let the soup cook for at least 15 minutes, stirring occasionally to prevent sticking and to allow the soup to thicken fully. Taste and adjust seasoning with freshly ground black pepper as desired before serving.
Notes
- Use a mix of mushroom varieties for deeper flavor and texture complexity.
- Substitute tapioca flour with arrowroot or cornstarch if preferred for thickening.
- Coconut aminos add a subtle sweetness and umami; tamari or soy sauce can be used as alternatives.
- For a chunkier soup, reserve some mushrooms and stir them in at the end without mashing.
- The soup thickens as it cooks; if too thick, add a splash more vegetable broth or dairy-free milk.
