Soylicious® Cream of Mushroom Soup
Over the TOP delicious!
Warm up your week with this amazing, dairy free, creamy soup.
Crimini Mushrooms
Similar in appearance to white button mushrooms, crimini mushrooms have light tan to rich brown caps and a firmer texture. As a more mature version of the white button, they offer a deeper umami flavor and hold up well to high-heat cooking. Their hearty taste makes them an excellent addition to beef, wild game, and vegetable dishes.
Why Use Soy Milk in Cream of Mushroom Soup?
Dairy-free and lactose-friendly
High in protein (about 21 grams per serving)
Shelf-stable for 6–12 months unopened; once opened, refrigerate and use within 7–10 days
Works well for those with milk allergies or dietary restrictions
This soup can also be made gluten-free or vegan with excellent results. For a lighter version, substitute vegetable broth for the oil when sautéing. It’s also freezer-friendly for make-ahead meals.
Soylicious® Cream of Mushroom Soup
Cook Time: 30-45 minutes
Serves: 6
Ingredients
1 teaspoon canola oil
4 cups of white button mushrooms sliced thin
3 cups of Cremini/Baby Bella mushrooms sliced thin
2 cups of chopped mushrooms (some of each)
1 medium yellow onion, minced
1 tablespoon of garlic, diced
2 cups chicken broth (or vegetable broth for vegan version)
2 cups unsweetened Soymilk
1 teaspoon thyme
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
3 Tablespoons of all-purpose flour (for gluten-free substitute corn starch, rice starch, or potato starch)
¼ cup white wine (optional)
1 teaspoon of chopped fresh parsley (optional)
DIRECTIONS
Getting Ready: Round up your ingredients, turn on some music, and get to chopping!
Get out a large chopping board and a good knife with a sharp edge that will slice thinly!
You can use a small food processor to dice the onions because the smaller the better! You want them to break down in the soup.
Chop onion, mince garlic, slice, and chop mushrooms.
Mix spices or just line them up ready to use.
Measure flour, soy milk, and broth and set aside.
STEP 1: Sauté ingredients. This is a one-pot shop! (Use a soup pot with a lid).
In your pot, heat canola oil on medium-high heat on the stove top.
Add onion and stir occasionally for about 3 minutes.
Add diced garlic and stir in.
Add salt and black pepper and stir frequently until the onion is clear but not browning.
Stir sliced and diced mushrooms into the onion/garlic mixture.
Sauté the mushroom mixture for about 7 minutes.
STEP 2: Add spices, flour, broth, and milk one step at a time.
Add Thyme and Paprika to the pot and mix.
Add flour (or cornstarch, etc.) stirring constantly until mixture is warm and mixed well.
You can add some wine now to enhance the flavor (or skip this step).
Add the chicken broth, stirring well to prevent lumps from forming.
Add the soy milk, blend/stir well, and bring to a boil.
Stir frequently to prevent sticking to the bottom of the pot.
STEP 3: Stir well, turn the heat off, cover with a lid, and let the soup rest and thicken.
Add 1 teaspoon of chopped fresh parsley (optional).
Cover the pot with a lid and stir occasionally while it thickens.
Let simmer for 15-30 minutes.
GARNISH with chopped fresh parsley and steamed mushroom slices.
ENJOY!
