Easy Dairy-free Cream of Mushroom Soup Recipe Is Rich & Creamy (Gluten-free) Soups Lunch Gluten-free Vegetarian Dinner Vegetables Vegan

Mushrooms are a nutritional powerhouse, and are predicted to be a food trend in 2025. The health benefits of mushrooms are numerous. Mushrooms are packed with vitamins, minerals and antioxidants, and may boost the immune system and support bone health. A study even found that eating mushrooms may reduce your cancer risk.

If you want to add more mushrooms into your diet, but aren't sure how, we have lots of mushrooms recipes for you to scroll through. This easy mushroom soup recipe is creamy, satisfying, loaded with mushrooms, gluten-free and dairy-free.

To make this dairy-free, gluten-free creamy mushroom soup recipe you will need olive oil, shallots or onion, celery, shiitake mushrooms, baby bella mushrooms (see Recipe Notes), dry sherry, fresh garlic, Yukon gold potatoes, dried thyme, vegetable broth, water, sherry vinegar and optional fresh herbs for garnish.

Serve this healthy vegetarian and vegan mushroom soup for lunch or with a salad or hot bread for dinner. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• 1 cup minced shallot or onion
• 3 ribs celery, chopped
• 5 cups sliced shiitake mushroom caps (divided)
• 5 cups sliced baby bella mushrooms (divided)
• 1/2 cup dry sherry
• 4 cloves garlic, minced
• 4 cups diced Yukon gold potatoes (about 1 pound)
• 1/2 teaspoon dried thyme
• 3 cups vegetable broth
• 1 cup water
• 2 teaspoons sherry vinegar
• chopped fresh herbs, for garnish

Recipe Notes

• You could use whatever type of mushrooms you like for this recipe. Some have more flavor than others, so it will affect the final product. But all mushrooms are delicious.

• If you don't have an immersion blender, blend the soup in batches in a regular blender. Be careful putting hot liquids into your blender!

• Like things spicy? Add some crushed red pepper flakes.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave or over low heat on the stovetop.

Here's how to make it: 

1. Heat 3 tablespoons of the olive oil in a soup pot. Add the shallot and celery. Cook until softened, about 4 minutes.
2. Add 4 cups of the shiitake mushrooms and 4 cups of the baby bella mushrooms, and sherry and garlic. Cook, stirring, until mushrooms soften, about 5 minutes. 
3. Add the potatoes and thyme. Cook, stirring, for 1 minute then add the broth and water. Bring to a boil, reduce heat and cook for about 20 minutes. 
4. While the soup simmers, chop the remaining mushrooms. Heat 1 tablespoon of olive oil in a skillet and cook the mushrooms until soft, about 2 to 3 minutes. Season with salt and pepper.
5. Using an immersion blender, blend the soup until smooth. Stir in the sherry vinegar and add more salt and pepper, if needed.
6. To serve, ladle into soup bowls and top with the mushrooms. Garnish with fresh chopped herbs.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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