This Cream of Mushroom Soup with Fresh Herbs is a delicious non-dairy mushroom soup. It is simply bursting with umami flavor and immune-boosting powers, which come from mushrooms, garlic, and serrano pepper. Moreover, this homemade soup is thick, comforting, and creamy yet dairy-free. Made with chicken broth, white wine and fresh thyme for an amazing flavor transformation from ordinary to extraordinary, this soup will keep you warm on chilly nights.
To make this simple soup, start by sautéing white onions and mushrooms until tender. Next, add garlic and spices and deglaze the pot with white wine. If you don’t love the flavor that white wine gives, feel free to substitute for more chicken broth. Finally, add broth and coconut milk and simmer until thickened. Now, just blend and serve!
To make the Cream of Mushroom Soup with Fresh Herbs, you will need the following ingredients:
In a Dutch oven or heavy soup pot over medium heat, heat 1 tablespoon avocado oil and add 1 diced onion, 8 ounces roughly chopped mushrooms, and a pinch of salt. Sauté until onions are translucent and mushrooms are soft, about 10-12 minutes.
Add 6 minced cloves garlic and 1 chopped serrano pepper and cook for 1 minute, then add 1 teaspoon chopped fresh thyme, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes.
After a few minutes, add ¼ cup white wine and deglaze the pot. Cook, stirring occasionally, for 5 minutes.
Add 1 cup each chicken broth and coconut milk and simmer for about 10 minutes or until it thickens to your desired thickness.
Transfer to a blender and blend until creamy and smooth. Taste and adjust salt if needed.
Serve hot and enjoy!
You are just a few steps away from a flavor-packed soup that keeps you warm on chilly nights with this easy recipe for Cream of Mushroom Soup with Fresh Herbs. Give it a go soon, and please come back to leave a comment below with your thoughts.
