Dairy-free and gluten-free cream of mushroom soup Recipe is rich, creamy and healthy | soups

Dairy-free & Gluten-free Cream of Mushroom Soup Recipe Is Rich, Creamy & Healthy

Mushrooms are a nutritional powerhouse. The health benefits of mushrooms are numerous. Mushrooms are packed with vitamins, minerals and antioxidants and can boost the immune system and support bone health. A study even found that eating mushrooms can reduce the risk of cancer.

If you’d like to add more mushrooms to your diet but aren’t sure how, we’ve got lots of mushroom recipes for you to browse. This easy mushroom soup recipe is creamy, satisfying, mushroom-packed, gluten-free and dairy-free. Serve it for lunch or with a salad for dinner.

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Cuisine: American

Prep time: 10 minutes
Cooking time: 35 minutes

Total time: 45 minutes

Servings: 4


  • 4 tablespoons extra virgin olive oil (divided)
  • 1 cup finely chopped shallot or onion
  • 3 ribs celery, chopped
  • 5 cups sliced ​​shiitake mushroom caps (divided)
  • 5 cups sliced ​​baby bella mushrooms (divided)
  • 1/2 cup dry sherry
  • 4 cloves garlic, finely chopped
  • 4 cups diced Yukon Gold potatoes (about 1 pound)
  • 1/2 teaspoon dried thyme
  • 3 cups vegetable stock
  • 1 cup of water
  • 2 teaspoons sherry vinegar
  • chopped fresh herbs, for garnish

This is how you make it:

  1. Heat 3 tablespoons of olive oil in a soup pot. Add the shallot and celery. Cook until tender, about 4 minutes.
  2. Add 4 cups shiitake mushrooms and 4 cups baby bella mushrooms and sherry and garlic. Cook, stirring, until mushrooms soften, about 5 minutes.
  3. Add the potatoes and thyme. Cook, stirring, for 1 minute, then add the stock and water. Bring to a boil, reduce heat and cook for about 20 minutes.
  4. While the soup is simmering, chop the remaining mushrooms. Heat 1 tablespoon olive oil in a skillet and cook the mushrooms until soft, about 2 to 3 minutes. Season with salt and pepper.
  5. Blend the soup with a stick blender until smooth. Stir in the sherry vinegar and add more salt and pepper if needed.
  6. To serve, scoop into soup bowls and garnish with the mushrooms. Garnish with freshly chopped herbs.


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