Non-Dairy Cream of Mushroom Soup
Chicken noodle may be the go-to soup when you’re feeling under the weather, but there’s another surprising remedy: this scrumptious cream of mushroom soup.
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It’s both thick and comforting, and it features a bold umami flavor that may help soothe a frustrating cough and never-ending sniffles. Its immune-boosting powers come from the mushrooms.
While many dismiss them as a lowly fungus, mushrooms feature antiviral properties thanks to their beta-glucans and chitosans, which can help protect against colds, flu, and other infections. Thus, slurping this soup is an effective way to shower your body with a hefty dose of delicious cold-fighters.
Hungry for more soup recipes? Try my Creamy Broccoli Soup and Creamy Tomato Soup
Non-Dairy Cream of Mushroom Soup
Ingredients
- 2 pounds sliced mushrooms, any type, such as button or baby bella
- 2 yellow onions, finely diced (about 3 cups)
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons fresh thyme leaves, or 1 to 2 teaspoons dried thyme
- 3 cloves garlic, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon kosher salt, or more to taste
- 15 ounces cannellini beans, rinsed and drained
- 4 cups reduced-sodium vegetable broth
- 1 to 2 tablespoons balsamic vinegar
- Ground black pepper
- Chopped parsley for garnish
Instructions
- Liberally mist a large pot with nonstick oil spray and warm over medium-high heat. Add the mushrooms and leave them undisturbed for 4 minutes. Cook for another 15 to 20 minutes, stirring occasionally.
- As they cook, the mushrooms will generate a lot of liquid, and then naturally absorb it as they continue to cook down. The goal is browned and caramelized mushrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish.
- Add the onions, oil, thyme, garlic, and salt and cook for about 5 minutes, until the onions are softened and slightly browned. Add the beans and cook, stirring, for 1 to 2 minutes. Stir in the broth and cook for another 5 minutes, reducing the heat to low when it starts to bubble.
- Turn off the heat. Using an immersion blender, puree the soup in the pot, leaving lots of bits and pieces of mushroom for texture throughout.
- Alternatively, you can puree for longer to create a completely smooth soup. Stir in the vinegar and season with salt and pepper. Garnish the bowls with the reserved sautéed mushrooms and a sprinkle of parsley.