No-Cream of Mushroom Soup

mushroom soup 2

Back to the grind… It’s been about 5 months since I’ve posted on the blog, that’s 2365 years in the blog world. With school, moving, bad lighting and now moving again, I haven’t been making blogging a priority. But my life has slowed down and I now have more time to do so which means yummy, delicious taste testing ’til I cant eat no more. Which is perfect on a day like today, as I am hiding out from the snow storm here in Toronto.

So I posted this vegan, dairy-free soup on social media a few months back  with the promise of including my recipe and it is finally that time.

Do you remember eating those canned cream of mushroom soups back in the day…like waaaaay back….in the ’90’s. Adding it to pasta dishes, baked chicken or just downing it as  soup. (I’m cringing and I hope you don’t use it anymore!!!)  Well little did you know it contained a slew of ingredients that was harmful for your health. Here are the actual ingredients: Water, mushrooms, vegetable oil (corn, cotton, canola and or soybean oil) modified food starch, wheat flour, contains less that 2% of: salt, monosodium glutamate, soy protein concentrate, dehydrated cream (cream, Milk, soy lecithin) yeast extract, flavouring, dehydrated garlic.  So let’s see here, we’ve got toxic genetically modified and highly chemically sprayed oils that are extremely inflammatory. ” Flavouring”  which could contain about anything. Monosodium Glutamate or MSG is used as a “flavour enhancer”  that tricks your brain into thinking a food tastes good and makes you want more. It’s an excitotoxin which means it overexcites your brain cells to the point of damage or death. Triggering or worsening learning disabilities, Alzheimer’s, and Parkinson’s. Not to mention immediate responses after consuming it like headaches, nausea, numbness, tingling, rapid heartbeat, chest pain, weakness and so on.  The worst part is MSG is not only labelled as monosodium glutamate, it is hidden in ingredients such as: soy or whey protein, yeast extract, gelatin,  flavouring and the list goes on. The sure fire  way of avoiding it is to eliminate processed foods all together. Always read the label when grocery shopping, and if there is an ingredient that you don’t recognize then its best not to pick it up. ( back to my first point about eliminating processed foods, sorry don’t hate me.. keep reading :))

Mushroom Soup

Enough about that lets get to all the good stuff that is in this soup.

Mushrooms – The almighty immune system boosting powerhouses. Perfect for this time of year. (especially today as I am currently hiding out from a snow,ice,freezing rain storm) Mushrooms have been known for their polysaccharide and beta glucan components that have anti cancer properties and strengthen the immune system.  They are also full of minerals, including selenium, copper, potassium, and zinc. Also great sources of many B vitamins which keep our bodies running in tip top shape and full of energy.

Cauliflower – Part of the cruciferous family and contains antioxidant and sulfur containing nutrients to help the liver with detoxification support. Not to mention it adds the creaminess factor to this soup.

No cream of Mushroom Soup


1 large onion

3 cloves of garlic

1 medium cauliflower ( chopped into florets)

8 cups of filtered water  (or just enough to cover the cauliflower and onion in the pot)

6 cups of chopped mushrooms  (I used shiitake, king oyster, cremini and button)

A few sprigs of thyme

Himalayan salt to taste


1. In a large pot add a little bit of extra virgin olive oil. Sauté garlic and onions for 5 minutes.

2. Add cauliflower to pot and cover with water. Bring to a boil and reduce heat to medium. Simmer for 20 mins. Add salt throughout cooking adjusting to taste.

3. After 20 min add 4 cups of chopped mushrooms into pot. Simmer for 5-7 mins.

4. Take pot off heat and use immersion blender and blend soup until creamy. Once it has all been blended, add remaining 2 cups of mushrooms and slightly blend leaving some mushrooms in tiny pieces.

5. Take thyme off sprigs and sprinkle into soup. ( I added about 12 sprigs worth , thyme lover) Enjoy.

* optional- Add a little bit of full fat coconut milk to up the creaminess factor.



2 Comments Add yours

  1. Andrea says:

    Omg I am making this tonight it sounds so yummy and easy to make!

    Liked by 1 person

    1. Sonia D. says:

      Please do…. and hurry to the store as cauliflower is super cheap.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s