This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
Did you really think we'd let soup season pass without a dairy free cream of mushroom soup recipe?
- 5 Tablespoons of vegan butter
- 1/2 cup minced yellow onion
- 8-12 oz sliced mushrooms
- 1 Tablespoon fresh thyme
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour
- 3 cup vegetable broth
- 1/2 cup full-fat coconut milk
- 1/4 cup Unsweetened Almondmilk
In medium/large sauce pan melt 3 tablespoons butter and add onion, cook on medium, stirring constantly, until they reduce. Add mushrooms and cook on medium-high, stirring constantly until they cook down and start to brown. Add a pinch of salt and the thyme and stir.
Add remaining 2 tablespoons of butter/ghee and let melt, then add flour and stir to fully combine. Add broth, 1/2 cup at a time, stirring after each pour.
Let simmer about 10 minutes, stirring softly, and you will see it start to thicken. After 10 minutes or so add coconut milk and almond milk. Stir to combine. Taste and add additional salt, pepper or thyme - as desired. Feel free to garnish with additional sautéed mushrooms and thyme.