Dairy-Free Creamy Mushroom Soup |

Dairy-Free Creamy Mushroom Soup

Lightly adapted from a recipe by Ginger Hultin in Food & Nutrition Magazine.
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 6
Author Danielle Cushing


  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 16 ounces baby bella mushrooms sliced
  • 5 cups low-sodium vegetable broth
  • 1/2 cup old-fashioned oats
  • 2 tablespoons miso paste
  • 1/2 teaspoon black pepper
  • fresh parsley to garnish if desired


  1. Heat oil in a large soup pot over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add garlic and mushrooms and reduce heat to medium. Cook for 5 minutes, stirring occasionally.
  2. Add broth and oats and bring to a boil. Reduce heat and simmer 8 minutes. Remove soup from heat and allow to cool slightly. Stir to release heat. Once the soup is warm, but not boiling, add the miso and pepper. Use an immersion blender to puree until smooth. A regular blender may be used in place of immersion blender.
  3. Garnish with parsley and serve.