I've got another delicious soup recipe coming your way and lucky for you, I've made it in the Instant Pot! It's a delicious dairy free cream of mushroom soup, and it's sure to please! This creamy soup recipe is silky smooth and Whole30 compliant to boot.
Dairy free cream of mushroom soup like you've never had it before!
Now, I've had many "cream of" soups in my day. I'm talking about cream of chicken, cream of broccoli- you name it! I am going to have to go out on a limb here and say that this one is my favorite though.
There is something about the combination of cooked down mushrooms and just the right amount of creaminess that cannot be beat. One bowl of this soup is so darn nourishing, thanks to the amount of bone broth I have inside of it-- mmm!
When I finished making the soup, I really wasn't sure how much of it I wanted to blend up. After all, there are lovely chunks of chicken thighs in there, and I couldn't imagine pulverizing them all.
I ended up playing around with different amounts and had settled on adding ⅓ of the soup and chicken/mushrooms into a blender. After I finished blending it, I added it back into the rest of the batch and gave it a really nice stir. It was perfection and gave me the consistency I was looking for in the dairy free cream of mushroom soup.
There are such minimal ingredients in this cream of mushroom delight.
Can you believe how short the ingredients list is?! I really wanted to let the mushrooms be the star in this dish, so I didn't get too crazy with other ingredients in my pantry.
And you would never know it! The end result tastes like something that has so much flavor and seasoning behind it, you're going to be amazed.
I think I may have to enjoy a bowl of this nice and cold for breakfast tomorrow morning. I have a very long work day ahead, and I certainly won't have time to whip up an alternative breakfast option. It's going to be delicious, I just know it- hot or cold!
I've been shuffling in and out of my house all week long, as it's currently on the market and there have been showings left and right. This has been a bit hectic for my recipe development and photography schedule. I'm doing my best to make things work but boy, do I need to be patient with myself!
More like this:
I know that I'm going to need a ton of this dairy free cream of mushroom soup on hand as soon as we move into our new home. Boy, do we have a lot of work ahead of us. Tim is going to have to spend several days working on the landscaping surrounding the home. The previous owners were really into the overgrown look.
Hey, I'm all for a lush landscape and gorgeous plants and shrubbery everywhere. The problem is the amount of moisture that is typically associated with that. We need to make sure we take care of the yard properly so we don't find ourselves running into some serious foundation issues later on down the road.
Speaking of later on down the road, can you believe I am already 4 months pregnant? It's been such a whirlwind so far, and time has truly been moving by very quickly.
We are going to be finding out the sex of the baby in just a few short weeks, and I think this is the most excitement we've ever had leading up to anything in our lives.
We can't wait to get started on the nursery in our new home. I'm probably going to paint it grey or green or one of my other favorite colors. I love neutrals, and I'm not into blue or pink-- so there's that! We already have a collection of grey colored onesies for the little one, too. Hehe 🙂
If you're not yet well equipped with an Instant Pot, I've also provided instructions to make this on the stovetop. Don't worry- I've got you covered either way! 🙂
Well, don't let me twist your arm about making this dairy free cream of mushroom soup ASAP. Or do. It'll be one of the wisest decisions you've ever made.
Dairy Free Cream of Mushroom Soup
Ingredients
- 4 tablespoons avocado oil or ghee, split in two
- 1 ½ pounds organic, boneless, skinless chicken thighs cut into cubes
- sea salt and black pepper to taste
- 2 yellow onions diced
- 8 garlic cloves minced
- 2 pounds organic mushrooms (I did a mixture of white & crimini) sliced
- 40 ounces bone broth- Find Here!
- 30 ounces coconut cream
- sea salt and black pepper to taste
- red chili flakes to taste
- fresh thyme and parsley for garnish
- caramelized mushrooms for garnish
Instructions
Instant Pot
- Place half of the oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Let it heat up for about 2 minutes.
- Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside.
- Add the rest of the oil and the onions. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms.
- Let this cook for about 5-7 minutes until the mushrooms have released a bit of water and are very soft to the touch. Be sure to stir the mixture frequently.
- Add in the bone broth and coconut cream. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done.
- You will need to add plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
- The next step can be customized how you'd like. In order to make this a truly creamy soup, I decided to take about ⅓ of the liquid mixture (as well as ⅓ of the chicken and mushrooms) and add it all into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.
Stove Top
- In a large stockpot, add half of the oil and set the heat to medium. Let it heat up for about 2 minutes.
- Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside.
- Add the rest of the oil and the onions to the stockpot. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms.
- Let this cook for about 5-7 minutes until the mushrooms have released a bit of water and are very soft to the touch. Be sure to stir the mixture frequently.
- Add in the bone broth and coconut cream. Stir well. Let the soup cook on medium low for about 30 minutes. Be sure to give it a nice stir every so often.
- You will need to add plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
- The next step can be customized how you'd like. In order to make this a truly creamy soup, I decided to take about ⅓ of the liquid mixture (as well as ⅓ of the chicken and mushrooms) and add it all into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.
Notes
- Depending on how thick & creamy you like your cream of mushroom soup, you can blend ALL of it together or just about ⅓. I did ⅓ and mixed it with the rest, which resulted in a consistency and flavor I prefer.
Dawn says
Have you ever made this vegan? Thought I’d ask before I try it. Thanks!
I have, yes!
Christie Parket says
The soup is delicious! Great for the winter!! What do you consider a serving size?
Payme says
Your recipes look delicious. And I love my Instant Pot, too. I wish people could get away from using the word "HIT" for pressing buttons. We don't need violent words anywhere, definitely not in our cooking. OK, I'm picky, but words do matter. Thank you.
Martine says
When you say coconut cream - can you please clarify? I looked at about three different brands and the second ingredient on all three was sugar. Am I looking at the wrong thing? Since your recipe requires at least 4 cans, I want to purchase the right stuff. I love mushrooms but don't want to ruin this with the wrong stuff. Thanks! I am looking forward to making this!!
Hi there. Canned coconut cream. There should only be one ingredient. You would find it among the Asian foods in the grocery aisle! 🙂
Monica says
Is the bone broth beef broth? I can't eat any beef products. If it is, what would you recommend instead?
You can absolutely use chicken or veggie in its place!
Kimberly says
Oh my my it looks delicious and I love that colour!