Heavenly Cream of Mushroom Soup -Non Dairy

Prep Time
Cook Time
1h 15m
Ready In

"This soup is so easy to put together but tastes like you have been toiling over it all day. This is definitely guest worthy. If you cannot find the KNORR stock, simply use 2 cups of your favourite vegetable stock instead of the 2 cups of water."

Original recipe yields 5 servings


  • Serving Size: 1 (352.8 g)
  • Calories 213.7
  • Total Fat - 5.7 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 15.3 mg
  • Sodium - 327.7 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7 g
  • Protein - 9.7 g
  • Calcium - 96.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.3 mg

Step 1

Over medium heat in a Dutch oven or heavy bottomed pot with a tight fitting lid, cook the bacon with the chopped shallots until they become translucent and starts to soften, about 5 minutes.

Step 2

Add the stock tub contents, mushrooms and garlic to the onions and cook until softened, about 15 minutes, adding a bit of water if it starts to stick.

Step 3

Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 5 minutes.

Step 4

Add the water and bring to a boil; cover, reduce heat and simmer for 20 to 30 minutes.

Step 5

Add the coconut milk and heat through.

Step 6

Puree the soup with an emersion blender season with pepper.

Step 7

Ladle into bowls and serve.

Tips & Variations

No special items needed.



Delicious tasting soup! I had to use baby bellas which are baby portabella mushrooms. But otherwise made as written except I decided to keep the soup rustic as DH prefers non pureed soups. The coconut milk did not offer any sweetness to the soup however it is definitely the secret ingredient! Made for Billbard tag.

review by:
(23 May 2014)