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Creamy (Dairy Free) Mushroom Soup

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 4 cups sliced button or cremini mushrooms
 4 tbsp Alligga Flaxseed Oil
 ½ cup yellow onion or leeks, chopped (more can be added for additional flavouring)
 3 garlic cloves, minced (more to taste)
 4 cups broth (of your choice, beef, chicken, vegetable)
 1 cup pre-soaked raw cashews (soak in boiling water for about 15 minutes, drain)
 ½ can of coconut cream (not milk)
 4 tbsp miso paste
 4 tbsp tamari soya sauce (Braggs works as well)
 1 tsp tarragon
 ¼ cup ground flaxseeds
 3 tbsp nutritional yeast
 Salt and pepper to taste

Slice mushrooms, diced onions and minced garlic. Add to stockpot with 4 tbsp of flaxseed oil. Sauté until mushrooms are softened over medium-high heat (about 5 minutes). More oil can be added if mushrooms absorb quickly.


Add remainder of the ingredients and simmer covered for 15 minutes on medium heat.


Puree soup with hand mixer until smooth. If you would like mushrooms to remain sliced, you should remove the mushrooms from pot and set aside before the balance of ingredients are added. Puree those ingredients and then add mushrooms back in. Remember that the mushrooms add to the thickness of the soup’s consistency.


Uncover soup and cook for another few minutes on medium-low.


It is important to taste your soup and adjust flavours as needed. Depending on the broth you use, and the intensity of your ingredients more may be required. For our soup, additional nutritional yeast, miso and tamari were added as our stock was unsalted and quite bland.


Top with dairy-free or regular goats cheese, diced chives and a toasted baguette. We finished with a small swirl of flax oil.

Nutrition Facts

Serving Size 1 cup

Servings 4