Dairy Free Mushroom Thyme Soup Recipe

Dairy Free Mushroom Thyme Soup Recipe

mushroom thyme soup recipe

How To Make Creamy And Delicious Mushroom Soup – Dairy Free

There may be a whole bunch of reasons for avoiding dairy. Perhaps you cannot digest lactose or maybe you have a sensitivity to dairy. Some people just avoid dairy for a while if they are following a detox diet.

Whatever the reason, there are times when you crave a smooth creamy textured soup rather than a chunky hearty vegetable one. If that’s the case, this smooth, light and deliciously flavorful mushroom soup is the ideal recipe for you.

It’s ridiculously quick and easy to make, doesn’t take long to prepare and can be ready very fast for a light lunch followed by a salad or some fruit, or as a first course for a more substantial dinner.

Coming together easily from only a handful of simple ingredients this fresh tasting, healthy soup will quickly become a favorite, particularly if you are a mushroom lover.

Mushrooms The Star Ingredient – Which Type Should You Use?

Living in Asia, I am lucky to have access to a wide variety of fresh mushrooms always readily available and pretty cheap too. So I used a mixture of button and shiitake mushrooms for this recipe. If you also have access to different mushroom varieties, experiment with your own mix.

Dairy Free Mushroom thyme soup recipeThere are so many types of mushroom shapes, sizes and varieties to choose from like shiitake, portobello, crimini, enoki, oyster, beech and maitake.

Shiitake mushrooms with their earthy flavor are great in this recipe but using only white button mushrooms works equally well too.

Mushrooms are a fungi, but are generally referred to and used as a vegetable, they are loved for their unique flavor. I admit, you either really like mushrooms, or don’t like them at all, personally, I love them.

 

 

A versatile vegetable, you can slice and use them raw in salads, grill them, saute them and use them in stews and omelets, they’re so quick and easy to chop and prepare whichever way you decide to use them.

The large size and meaty texture of Portobello mushrooms makes them great to use as a gluten free ‘bun’ or container for a variety of other ingredients.

Mushrooms have been used for centuries in Asian cultures for cooking and also medicinally, with the shiitake variety being used dried as well as fresh.

Dairy free Mushroom thyme soup recipeShiitake mushrooms are used medicinally in Asia for :

  • High Cholesterol
  • Atherosclerosis
  • Parasites
  • Exhaustion
  • Overall health tonic

 

 

 

In the west mushrooms are recognized as being a great addition to a healthy diet being low in calories, high in fiber and cholesterol free. A rich source of B vitamins B1, B2, B3, B5 and B9, as well as Selenium, Potassium, Zinc, Magnesium and other minerals, mushrooms are also known to contain antioxidants and boost the immune system.

Chicken Bone Broth

I love to make chicken bone broth for its great gut healing and overall health giving qualities. It’s used in this recipe too and provides protein content to the soup. You could also substitute a vegetable stock without detracting from the overall flavor.

If you need a chicken bone broth recipe try this one.

Thyme

Thyme is used in this recipe to accent the earthiness of the mushrooms and adds a rustic flavor to the soup.

A Word About Cookware Used To Make This Recipe

It’s great to make fresh healthy meals but it’s equally important to make sure the cookware you are using is also healthy and non toxic. Ditch any non stick cookware and make a healthier choice.

The skillet I used for this recipe is this one.

It’s the perfect size to make this soup recipe, heats evenly and simmers the soup gently.

 

Dairy Free Mushroom Thyme Soup

  • 6 tbsp olive oil
  • 2 shallots
  • 12 ounces mushrooms
  • 4 cups chicken bone broth
  • few sprigs thyme
  • sour cream to serve if not dairy free
  • sea salt
  • pepper
  1. Heat 2 tbsp of the oil in a heavy based pan and cook the chopped shallot until soft but not browned.
  2. Add the remaining oil and chopped mushrooms, salt and pepper and cook for a few minutes.
  3. Pour the chicken broth into the pan with the mushrooms and place a couple of sprigs of thyme into the liquid.
  4. Place a lid on the pan and simmer on a low heat for about an hour until cooked.
  5. Once cooked, remove the thyme sprigs and blend the soup in a high powered blender until smooth.
  6. Serve the soup with some sour cream (if not completely dairy free) and a sprinkle of thyme.

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