Homemade mushroom soup is easy to make and much healthier than the salt-laden canned varieties. This recipe is loaded with mushrooms and the creaminess comes from unsweetened almond milk and then thickened with a little arrowroot powder. Even if you like dairy, this soup is a healthy alternative to traditional mushroom soup and sure to be a keeper. This soup can also be made with milk or half& half instead of almond milk. Here’s how I make it:
There are only a few main ingredients to this delicious soup: A pound and a half of mushrooms, 1 medium Vidalia onion, 2 Tbl. coconut oil, and 3 cups of unsweetened almond milk. Plus, a little salt and pepper, a tablespoon of arrowroot powder, a dash of olive oil, and a sprinkle of freshly chopped parsely if desired and that’s it.
Start by melting 2 big tablespoons of coconut oil in a large nonstick skillet over medium-high heat. To the skillet, add 1 chopped medium Vidalia onion and a whole 24 oz. package (1lb. 8oz.) of sliced mushrooms.
It may look like a lot of mushrooms but don’t worry, they will cook down. Sprinkle with 1 tsp. of sea salt and 1 tsp. of ground black pepper, you made need to add more S&P later to your liking.
Cook until mushrooms and onions are tender and then transfer the mushrooms and onions to a large nonstick pot.
Next, add 3 cups of unsweetened almond milk to the pot with the mushrooms and onions.
Bring to a boil, reduce heat, and simmer for 10 minutes. In the meantime, mix 1 heaping tablespoon of arrowroot powder with a small amount of coconut milk and mix well (you could also use cornstarch). Be sure to mix the arrowroot mixture well before adding it to the hot liquid. Raise the heat and stir continuously until thickened, about 2 – 3 minutes. Note* Cornstarch can be used in place of the arrowroot; however, arrowroot has a minimal impact on blood sugar compared to cornstarch.
Once the soup is thickened, add 1 Tbl. of olive oil and stir well before serving. Check to see if additional salt and pepper are needed to taste.
Serve the mushroom soup in bowls and sprinkle with some freshly chopped parsley if desired. Enjoy and happy cooking!
Prep Time: 15 minutes
Cooking Time: 30 min. total
Difficulty: Easy
Servings: 2-4
Ingredients:
1 24oz (1 lb. 8 oz.) pkg. mushrooms, sliced
1 medium Vidalia onion, chopped
2 large Tbl. coconut oil
3 cups unsweetened Almond milk
1 tsp. sea salt
1 tsp. ground black pepper
1 heaping Tbl. arrowroot powder (or cornstarch)
1 Tbl. olive oil
Freshly chopped parsley for garnish (optional)
Add additional salt & pepper to taste.