Allergy-free Creamy Mushroom Soup

August 29, 2020Smile Cafe
Allergy-free-Recipe-hero-banner-Creamy-Mushroom-Soup

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4 people

Check out this great Allergy-free creamy mushroom soup recipe. Rich and creamy it’s a great addition to the lunch options and travels well in a thermos for school lunches also. This recipe delivers big on flavor with sweet fried onions, loads of delicious mushrooms, hearty stock and velvety coconut cream.

Our soup makes for a filling, healthy and tasty lunch, and is straightforward for little chefs to master. We love sprinkling different toppings on our bowls to keep the meal fun and the kids engaged. Not to mention, packing more flavor in each spoonful.

This allergy-free creamy mushroom soup recipe is naturally free from the top 8 priority allergens with no; dairy, eggs, peanuts, tree nuts (coconuts included), soy, sesame, gluten or seafood.

Print Recipe

Creamy Mushroom Soup

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 9 minutes
  • Serves: 4 people

Ingredients

  • 1 medium onion
  • 3 cloves garlic
  • 12 brown mushrooms
  • 1 tablespoon allergy free margarine
  • 1 tablespoon olive oil
  • 2 tablespoons flour, or cornflour if gluten free.
  • 2 cups liquid stock
  • 1 teaspoon ground black pepper
  • 1 400ml can of coconut cream

Method

  • 1)

    Heat a big pot at medium temp and add oil and margarine.

  • 2)

    Dice the onions and add to the pot, cook until soft.

  • 3)

    Clean and slice the mushrooms, finely chop the garlic and thyme and add to the pot along with the pepper, cook stirring every once and awhile until soft.

  • 4)

    Add the flour to the pot and mix to coat the mushrooms and onions.

  • 5)

    Add the stock to pot and let cook in a low simmer for five minutes, stirring every now and then to make sure it doesn’t stick to the bottom of the pot.

  • 6)

    Add the coconut and let simmer for an additional five minutes.

  • 7)

    Pour into bowls, serve and enjoy!

Notes

Feel free to top the bowls of soup with yummy sprinklings for some added flare. We topped ours with fresh cracked pepper, a few fresh thyme leaves the kids picked from the garden, and some old bread (Gluten free can be used) we had left over, baked on low in the oven with some oil and salt for homemade croutons.

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We’re all about building food confidence in allergic kids and their families with inclusive scrumptious recipes that you won’t be able to help but smile about.
Co-created by Olive and Kylie, a daughter-mom team with a passion for all things delicious. Smile Cafe is an ever expanding cookbook of the recipes we’ve developed living with multiple food allergies.

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