Creamy Kale And Mushroom Soup Gluten Free Dairy Free Recipes

DAIRY-FREE CREAM OF MUSHROOM SOUP

This homemade version of the canned standard- has no dairy or preservatives. Try it in your favorite green bean casserole recipe! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 5 cups.

Number Of Ingredients 10

Dairy-Free Cream of Mushroom Soup image

Steps:

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

VEGAN MUSHROOM AND KALE SOUP

Creamy-like vegan mushroom and kale soup recipe makes a great main dish.

Provided by opheliamiller

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Vegan Mushroom and Kale Soup image

Steps:

Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
Coarsely chop the second package of mushrooms.
Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 40.4 g, Fat 5 g, Fiber 7.7 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1929.4 mg, Sugar 10.5 g

Ingredients

1 tablespoon olive oil, or more to taste
2 russet potatoes, diced
2 carrots, diced, or more to taste
3 stalks celery, diced
1 onion, diced
1 ½ (32 fluid ounce) containers vegetable broth
2 (8 ounce) packages sliced mushrooms, divided
2 teaspoons salt
2 teaspoons herbes de Provence
1 teaspoon ground black pepper
1 bay leaf
2 cups chopped kale

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP

A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.

Provided by Alliemed

Categories Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Gluten Free and Dairy Free Cream of Mushroom Soup image

Steps:

1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.

Nutrition Facts : Calories 102.9, Fat 6.7, SaturatedFat 4, Cholesterol 16.4, Sodium 101.1, Carbohydrate 7.5, Fiber 1, Sugar 1.8, Protein 2.3

Ingredients

5 cups mushrooms
1 1/2 cups vegetable broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons ghee
3 tablespoons rice flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup rice milk or 1 cup almond milk
1 tablespoon sherry wine