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Full -fat coconut milk is also great in sweet recipes. That’s all I use to make a whip cream! Check out this paleo raspberry cake with coconut whipped cream! My favorite one that always works is this Thai Kitchen organic coconut milk!
This Dairy Free Cream Of Mushroom Soup is rich, satisfying and so cozy. Super creamy without any dairy. It’s the best mushroom soup ever!!
GLUTEN-FREE DAIRY-FREE CREAM OF MUSHROOM SOUP
Guys, this mushroom soup is made dairy-free, gluten-free and so creamy without adding any cream! It’s truly probably the best cream of mushroom soup you’ve ever had. So much better and healthier than a store-bought! Plus it comes together super quick which makes it a perfect weeknight dinner.
THE BEST NON DAIRY SUBSTITUTE FOR CREAM
Full-fat coconut milk. The greatest substitution for heavy cream ever! It makes savory dishes such as soups, pasta sauces, curries super creamy! These are some of my favorite savory recipes made with coconut milk: creamy rice soup with vegetables, creamy coconut milk gnocchi, vegan thai yellow coconut curry and vegan coconut curry noodle bowls.
Full -fat coconut milk is also great in sweet recipes. That’s all I use to make a whip cream! Check out this paleo raspberry cake with coconut whipped cream! My favorite one that always works is this Thai Kitchen organic coconut milk!
HOW TO MAKE NON DAIRY MUSHROOM SOUP CREAMY
First thing as we mentioned above is the full-fat coconut milk.
Second, sprinkle a starch over cooked vegetables and stir well. I love using tapioca starch but you can use pretty much any flour. The starch gives the soup a creamy texture.
Add cooked rice. It thickens up the soup, adds texture and makes a heart and filling meal!
I hope you give this cream of mushroom soup a try! I would love to hear how it came out! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe! 
Ingredients
1 cup rice, cooked
1 tbsp extra virgin olive oil or avocado oil
1 onion, chopped
4-5 cups mushrooms
2 garlic cloves
1 1/2 tbsp tapioca starch
4-5 cups vegetable broth
1 cup full-fat coconut milk
1 tbsp coconut aminos or soy sauce
1 tbsp fresh thyme leaves
sea salt, black pepper
Instructions
- In a large pot, heat up oil. Add the onion, mushrooms, garlic, thyme leaves, pinch of salt and pepper and cook until the mushrooms have softened and browned, around 10 minutes.
- Sprinkle the flour over the mixture and mix in. Then, add broth, coconut milk, coconut aminos. Stir well, bring to a boil, then turn down the heat and cook until the soup has thickened, around 10-15 minutes. Add in cooked rice.
- Then, place 3/4 of the soup in a high speed blender and blend until smooth and creamy. Pour it in the pot with the remaining soup and stir well.
- Serve with fresh sourdough.