Dairy Free Condensed Cream of Mushroom Soup (Paleo & Whole30 Option}
Perfect as an alternative to canned soup, this recipe is with packed with rich and savory, umami flavor!
Equipment
- 1 medium pot
- measuring cups and spoons
- 1 Large wooden spoon
Ingredients
- 1 tablespoon neutral oil
- ½ small onion ~¼ cup small diced
- pinches salt
- 8 oz white mushrooms small diced
- 1 clove garlic minced or 2 cloves roasted garlic
- ¾ cup vegetable broth divided for slurry
- 2 tablespoon arrowroot flour also called powder
- ½ cup almond milk or lite coconut milk for paleo/whole30
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add oil to a medium pot over MED heat. When hot, add onion and a pinch of salt. Sauté until soft about 3-5 minutes.
- Add mushrooms, garlic and 2 pinches of salt. Sauté until mushrooms release most of their juices, about 5-7 minutes. Add salt and black pepper.
- In a measuring cup or small bowl add ½ cup vegetable broth and arrowroot powder. Whisk until fully dissolved and no lumps remain.
- Add ¼ cup vegetable broth and milk to broth and arrowroot mixture, whisking until fully combined to make slurry.
- Add slurry to mushroom mixture and stir continuously until thickened about 1-2 minutes. Remove from heat.*
Notes
*Note that the recipe photographed above is of a double batch. It's the holiday season and I'll be using lots of this 😜. So, the recipe card above is for a single (2 cup) batch and I made and photographed a double (4 cup) batch.
Nutrition
Calories: 132kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1602mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 191IUVitamin C: 3mgCalcium: 90mgIron: 1mg
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