Non-Dairy Cream of Portobello Soup
March 14, 2014
Categories: Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Vegetables, Mushrooms, Native American, North American, Add it in the lunch box, 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, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Make it from scratch, Spring more
"This mushroom soup is perfect for those who have dairy intolerances. It is as thick and creamy as the real thing. This can also be made vegetarian by using coconut oil in lieu of the bacon drippings. If gluten intolerant make sure you are using gluten free vegetable stock."
- Serving Size: 1 (253.4 g)
- Calories 136.7
- Total Fat - 5.1 g
- Saturated Fat - 2 g
- Cholesterol - 11.8 mg
- Sodium - 484.8 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 7.7 g
- Calcium - 75.1 mg
- Iron - 0.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Melt the bacon drippings, over medium-high heat, in a large pot and add the chopped onion; cook until translucent and starts to soften, about 3 minutes.
In the meantime, scrape and discard the gills from the bottom of the mushrooms with a spoon and chop up the mushroom.
Add the mushrooms and garlic to the onions and cook until mushrooms are softened, about 3 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 2 minutes.
Add the stock and bring to a boil; 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 salt and pepper.
Ladle into bowls, add scallion greens if using and serve.
Tips & Variations
No special items needed.