Heavenly Cream of Mushroom Soup -Non Dairy
April 18, 2014
Categories: Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Vegetables, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Wine, Spring more
"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."
- 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
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.
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.
Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 5 minutes.
Add the water and bring to a boil; cover, reduce heat and simmer for 20 to 30 minutes.
Add the coconut milk and heat through.
Puree the soup with an emersion blender season with pepper.
Ladle into bowls and serve.
Tips & Variations
No special items needed.