This dairy free mushroom soup has a balanced flavour of earthy mushrooms and dry white wine. It is a sophisticated creamy vegan mushroom soup perfect for dinner parties and date nights for those with food allergies. A restaurant-style mushroom soup without cream, this recipe is vegan, dairy and gluten free, as well as free from the top 9 food allergens.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions and Tips
- Low Food Waste Tips
- Substitutions, Variations, & Adaptations
- Storage and Reheating Instructions
- Equipment
- Our Favourite Kitchen Equipment for This Recipe
- Top Tips For Making Mushroom Water and Rehydrating Dried Mushrooms
- What To Pair With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: An earthy mushroom flavour with a light note from the white wine.
Texture: for those with texture issues how does it feel? How should it feel when fully made?.
Difficulty: Intermediate. It isn't tough but it requires a bit of patience.
Return for effort: A restaurant style soup you made at home is well worth it.
Freezability: Yes, this mushroom soup freezes really well. It will keep for up to 2 months in the freezer.
Why We Like This Recipe
This recipe is an adaptation we made of one we used to get from a local restaurant chain before we had kids. The mushroom soup is not at all like the cans of mushroom soup. It is not thick and overly creamy. It is light and sophisticated. One we serve at dinner parties and for date nights, just Rob and I.
When we make this mushroom soup without cream for the kids we opt for the alcohol free version of the soup. They love the flavour of this soup and we love the alcohol free version for them. The non-alcoholic option is also great for those driving, or anyone who is not a fan of wine and cognac. It is really versatile.
Ingredients
- Neutral Oil
- Shallots
- Garlic
- Fresh Crimini Mushrooms
- Mixed Dried Mushrooms
- Fresh Thyme
- Fresh Sage
- White Wine, dry and vegan
- Vegetable Stock, soy and gluten free
- Mushroom Water
- Sea Salt & Black Pepper
- Dairy Free Milk
See recipe card for quantities.
The Ingredient Low Down
Neutral Oil
Neutral oil can be avocado oil, olive oil, or another safe neutral oil for you. You may need a bit of extra oil to coat the mushrooms.
Shallots & Garlic
Shallots are a really mild tasting allium that is used to delicately flavoured foods in place of the stronger flavoured onion. If you cannot find shallots, use a really sweet, not strongly flavoured onion. Freezing the yellow onion will dull the flavour a bit and is recommended if using in place of shallots for this mushroom soup without cream.
Fresh shallots and garlic are best. Do not substitute for dried or powdered onion and garlic.
Mushrooms
The crimini or brown button mushrooms should be fresh mushrooms. You could also use portobello, or white mushrooms but make sure they are fresh. The fresh mushrooms will release liquid when cooked that is used to make up the soup broth. Usually mushrooms are brushed to clean, we rinse them well and let them dry fully so they are not water logged.
For the mixed dried mushroom a blend is best as different mushrooms have a huge flavour difference. Many are really expensive when bought fresh so we opt for dried so we get a variety and it is cost effective. Double check that the kind you find are gluten free.
When you rehydrate the dried mushrooms, save the water you use. It is full of flavour and is used in the recipe.
Thyme, Sage, Sea Salt & Black Pepper
Fresh thyme and sage are best. Remove the leaves from the stems and chop them. The oils from the herbs will give the right taste for balancing the earthiness of the mushrooms.
Dried can be used but they will not give the same flavour depth in the creamy vegan mushroom soup. If you use dried, use powdered or grind your herbs in a mortar and pestle. Reduce the amount of sage and thyme to ¼ teaspoon, if you are using the dried variety.
Check all the herbs and spices for shared lines and facilities with your food allergens, if that is an issue for you. It is best to contact the manufacturer as "may contained" label warnings are not regulated.
White Wine, dry and vegan
Some wines go through a process called fining with isinglass (fish), albumin (egg), or casein (milk). Though they are filtered out, those with food allergies should discuss with their medical team to find out if they need to avoid these products.
The proteins bond with impurities in the wine and are supposed to be filtered out. However, there may be cross contact or the possibility of missed allergenic proteins in the wine. In 2011, Clinic and Translational Allergy released the findings of a study done by Vassioloupou, et al. titled "Risk of Allergic Reactions to Wine, in Milk, Egg and Fish-Allergic Patients". They found a low risk for reactions in the fining of wine with casein, Albumen, or isinglass. Though they recommended patient and physician awareness so it is best to discuss it with your medical team.
Certified vegan wines will not use these animal products during their processing. Check with the winery, as needed. There is also a website called Barnivore that has a list of vegan alcohols. We recommend checking with the winery directly as not all top 9 food allergens, such as peanuts or tree nuts, are listed on Barnivore, only animal products.
Alcohol Free - the soup can be made without the wine and cognac. Replace the wine and cognac with extra mushroom water or vegetable stock and a tablespoon of apple cider vinegar to replace the tang of the wine.
Vegetable Stock
If you are looking for a commercially made vegetable stock in this dairy free mushroom soup be sure to get one that does not have any soy or gluten in it. Sometimes in vegetable stocks soybeans can be added to commercial stocks.
Certain brands of soup stock contain yeast extract which is an ingredient that can be made from gluten containing ingredients. It isn't required in all countries to declare the origin of yeast extract or if it contains gluten.
Beyond Celiac states the following:
"Yeast extract and autolyzed yeast extract may contain gluten from barley. Manufacturers are not required to disclose the source of yeast extract on the ingredients label, so you should only use yeast extract that is labeled gluten-free or confirmed gluten-free by the manufacturer."
It is really easy to make your own vegetable stock from kitchen scraps. We talk about stock making from various meats and vegetables in our Budget Friendly Chicken Stock.
Dairy Free Milk
Oat milk from a carton or a 14 ounce can of coconut cream work best in this recipe. If you are using rice milk, thicken it with 1 tablespoon of arrowroot starch before adding it to the soup. You can use whatever is safe for you, it may yield a thinner soup.
If the dairy free milk is not thick and creamy, use 1 tablespoon of arrowroot starch mixed with 1 tablespoon of the dairy free milk. Then add it to the rest of the milk or it will clump.
Mushroom Water
The dried mushrooms will need to be soaked in hot water. The water you use to soak the dried mushrooms, save it! Use it in the broth of the mushroom soup without cream.
It can be used in vegan recipes in place of worcestershire sauce or fish sauce to add umami. See our section about how to make it. It will store for up to 3 days in the fridge and can be frozen for up to 3 months in a ziploc in cubes.
Instructions and Tips
Step 1
Start by rehydrating the dried mushrooms and set them aside. In a soup pot, heat the neutral oil over medium heat. Once the oil is hot add the shallots to the pot and cook for 2 minutes until translucent. Add the garlic to the pot and cook for 1-2 minutes until softened.
Step 2
To the pot add in the diced rehydrated mushrooms and the sliced fresh crimini mushrooms. Stir well to coat with the oil in the pot. You may need an extra splash of oil. Add the mushrooms ¼ at a time so they do not overcrowd the soup pot. Cook for 5-6 minutes to cook the mushrooms down. Stir the mushrooms continuously to get all the mushrooms cooked and make sure none are stuck to the bottom of the pot.
Step 3
Add the fresh thyme and sage and stir well. Keep the mushrooms simmering until the liquid released by the mushrooms is reduced by half.
Step 4
Pour in ½ cup of the white wine, salt and pepper, all the vegetable stock, and the reserved mushroom water. Let the soup simmer uncovered for 20 minutes over low-medium heat.
Step 5
After the soup has simmered, remove ¾ cup of cooked sliced mushrooms into a clean bowl. Set them aside. Blend the soup using an immersion blender until it is smooth and fully blended.
Step 6
After blending, return the sliced mushrooms that had been set aside back to the pot. Add in the rest of the wine, the cognac, dairy free milk and bring the soup back to temperature. Stir to mix it well and taste to see if more salt or pepper is needed. Serve warm.
Low Food Waste Tips
Save the water from rehydrating the mushrooms that are not used and use it in recipes in place of fish sauce. It will keep in the fridge for up to 3 days. It can be frozen in 2-3 tablespoons in an ice cube form and stored in the freezer in a freezer bag for up to 3 months. One recipe on our site that uses it is our Soy Free Stir Fry.
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Substitutions, Variations, & Adaptations
- Protein - Add white beans to the mushroom soup without cream when the broth is added.
- Mead - Swap out the white wine for this honey based alcohol. Note mead is not vegan due to it being made from honey.
- Chicken - If you are looking for a non-vegan protein option, cooked chicken meat can be added and the vegetable broth can be changed out for chicken broth.
- Non-Alcoholic - Use vegetable broth or more mushroom water and one tablespoon of apple cider vinegar.
- Rice or quinoa - cooked rice or quinoa can be added to bulk up the soup. Creamy mushroom soup with wild rice is a really popular version of a soup like ours.
Storage and Reheating Instructions
Storage
Once the dairy free mushroom soup has been thawed do not refreeze it for best food safety practices. Storing the soup in an airtight container for both the freezer and fridge.
Fridge
In the fridge the soup will keep for up to 3 days. Make sure to store it away from high odour foods. The soup can take on the flavour of those odours.
Freezer
In a freezer safe container this mushroom soup without cream will keep for up to 2 months. It may separate when thawing. Stir it well and it will go back together when warmed. The soup does freeze well, despite having wine and cognac in it.
Reheating
The soup should be thawed before reheating. To reheat add 1-2 tablespoons of water for each portion of soup. Creamy vegan mushroom soup should always reach 165 F when reheating before eating.
Stove Top
In a pot on the stove bring the soup to a boil over medium-high heat. Reduce the heat to let the soup simmer for 5 minutes. Stir often so the mushrooms don't stick on to the bottom of the pot.
Microwave
Heat the soup in a microwave safe bowl, one portion at a time. Heat the soup on full power for 1 minute 30 minutes. Stir the soup after heating and check to see if it is heated all the way through. If it needs more time, microwave it for 30 seconds at a time until it is cooked through.
Equipment
- Medium Bowl - For rehydrating mushrooms. It should be made for heat and able to handle hot water.
- Soup Pot - For cooking the dairy free mushroom soup. Large enough to be able to handle all the raw mushrooms as they are much bulkier until they have cooked down.
- Cooking Utensils - to mix the soup.
- Measuring Cups, for Dry and Liquid, and Spoons - For measuring all the ingredients for the creamy vegan mushroom soup.
- Cutting Board and Knife - to mince the garlic and the shallots as well as slicing the mushrooms.
- Immersion Blender - To blend the soup whilst hot. It is a stick blender with an exposed blade that goes into the mushroom soup without cream to give it a smooth texture. We do not recommend a traditional standing blender as the hot soup can break the seal and spray everywhere.
Our Favourite Kitchen Equipment for This Recipe
Top Tips For Making Mushroom Water and Rehydrating Dried Mushrooms
How to rehydrate dried mushrooms:
- Rinse off the dried mushrooms to clear off any dirt.
- To a medium heat proof bowl add dried mushrooms.
- Pour over hot water until the mushrooms are covered by 1-2 inches.
- Let the mushrooms steep and soak up the water.
- Add more hot water as necessary to keep them covered.
- They should soak for about 20 minutes or until soft.
- Do not throw out the water, use it in the soup.
There shouldn't be dirt after rinsing the mushrooms but if there is, it will fall to the bottom of the bowl. Do not use the sediment from the bottom or the dairy free mushroom soup will be gritty.
Extra mushroom water can be saved for stir frys, soups, or gravies for added flavour.
What To Pair With
This dairy free mushroom soup is fabulous as a starter for a dinner party, or a date night. It is also delicious with a side salad like our spinach salad, a gluten free bun, or top 9 free crackers. This creamy vegan mushroom soup when used as a starter pairs well with a roast chicken, or our dill and lemon sauce over pasta or as soup course with the red wine cooked red wine leg of lamb.
📖 Recipe
Equipment
- Medium Bowl
- Immersion Blender
- Soup Pot
- Cooking Utensils
- Measuring Cups, liquid
- Measuring cups and spoons
- Cutting Board and Knife
Ingredients
- 1 Tablespoons Neutral Oil (see notes)
- 5 Tablespoons Shallots finely minced (about ½ shallot)
- 1½ Tablespoons Garlic finely minced (about 2 large cloves)
- 1½ Pounds Fresh Crimini Mushrooms thinly sliced (or fresh brown button)
- 1¼ Cups Mixed Dried Mushrooms rehydrated (save the soaking water)
- ¾ teaspoon Fresh Thyme about 1½ sprigs
- ¾ Tablespoons Fresh Sage chopped
- 1 Cup White Wine dry and vegan, divided (see notes)
- 2 Cups Vegetable Stock soy and gluten free
- 1 Cups Mushroom Water saved from rehydrating the dried mushrooms (see notes)
- ½ Ounce Cognac (optional)
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
- 1 Cup Dairy Free Plant Based Milk (see notes)
Instructions
- Start by rehydrating the dried mushrooms and set them aside. (See notes) In a soup pot, heat the neutral oil over medium heat. Once the oil is hot add the shallots to the pot and cook for 2 minutes until translucent. Add the garlic to the pot and cook for 1-2 minutes until softened.1 Tablespoons Neutral Oil, 5 Tablespoons Shallots, 1½ Tablespoons Garlic, 1¼ Cups Mixed Dried Mushrooms
- To the pot add in the diced rehydrated mushrooms and the sliced fresh crimini mushrooms. Stir well to coat with the oil in the pot. You may need an extra splash of oil. Add the mushrooms ¼ at a time so they do not overcrowd the soup pot. Cook for 5-6 minutes to cook the mushrooms down. Stir the mushrooms continuously to get all the mushrooms cooked and make sure none are stuck to the bottom of the pot.1½ Pounds Fresh Crimini Mushrooms, 1¼ Cups Mixed Dried Mushrooms
- Add the fresh thyme and sage and stir well. Keep the mushrooms simmering until the liquid released by the mushrooms is reduced by half.¾ teaspoon Fresh Thyme, ¾ Tablespoons Fresh Sage
- Pour in ½ cup of the white wine, salt and pepper, all the vegetable stock, and the reserved mushroom water. Let the soup simmer uncovered for 20 minutes over low-medium heat.1 Cup White Wine, 2 Cups Vegetable Stock, 1 Cups Mushroom Water, ½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper
- After the soup has simmered, remove ¾ cup of cooked sliced mushrooms into a clean bowl. Set them aside. Blend the soup using an immersion blender until it is smooth and fully blended.
- After blending, return the sliced mushrooms that had been set aside back to the pot. Add in the rest of the wine, the cognac, dairy free milk and bring the soup back to temperature. Stir to mix it well and taste to see if more salt or pepper is needed. Serve warm.½ Ounce Cognac, 1 Cup Dairy Free Plant Based Milk, 1 Cup White Wine
Notes
- Rinse off the dried mushrooms to clear off any dirt.
- To a medium heat proof bowl add dried mushrooms.
- Pour over hot water until the mushrooms are covered by 1-2 inches.
- Let the mushrooms steep and soak up the water.
- Add more hot water as necessary to keep them covered.
- They should soak for about 20 minutes or until soft.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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