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Disclaimer: I come from the School of a Pinch of This and a Pinch of That. If you are okay with rolling like that, then I’m your girl. I tried really hard to measure as I was creating this recipe!

Lately, my family has been on a soup kick. For one, it seems like winter in Chicago has LASTED FOREVER. Nothing warms me up better than a hot bowl of soup! Second, because it’s been so darn cold, I’ll admit there have been days when the grocery run simply didn’t happen. Enter stage left: SOUP. Soup is so awesome because a) it’s delicious and b) it’s like magic. You can take a bunch of nothing and create something out of it!

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For years, I made Mama Susan’s “Mushroom Cream Cheese” (one of my all-time favorites) but would throw the stems away. I hate wasting food but never really found a use for them.

And then…

Dairy Free Cream of Mushroom Soup Was Born.

The reason it is dairy free is because Hubs is lactose intolerant. **For truly dairy free soup, omit the butter. Butter is dairy but doesn’t bother Hubs, so I included it in this recipe.**

This is a great way to use those stems AND have a delicious treat!



2 cups water

1-1 1/2 tbs. Better Than Bouillon Premium Roasted Beef Base, to taste

stems from 4 small tubs of mushrooms, washed and sliced into small circles

1 can coconut milk

2 tbscornstarch

1 tsp. coconut oil OR butter  (omit butter for dairy free)


1 small bunch of chives OR freeze dried chives

1 small bunch of fresh dill OR dill



In a large pot, boil 2 cups water. Add 1 1/2 tbs. beef base. (Add or subtract to taste.)

Lower heat to medium. Add 1 can of coconut milk. Stir until well combined. Lower heat to simmer.

In a medium frying pan, heat butter or oil on high, add mushroom stems. *You can absolutely add more mushrooms to this recipe for more texture/flavor!! Just wash and slice accordingly.* Sauté mushrooms until they are golden, adding a few splashes of water to prevent burning/sticking to the pan.

Remove mushrooms from pan and pour directly into pot. Stir.

Take out about 1 cup of liquid from the pot and put into a bowl. Add 2 tbs. cornstarch. Mix well, making sure to remove any lumps.

Slowly transfer cornstarch liquid back into soup pot while stirring. Soup should be thick and rich.

Add a handful/couple of dashes of chives and dill.

Voilà! Dairy free cream of mushroom soup (except for the butter).

**I tend to have a heavy hand when it comes to salt. You may want to start off with only 1 tbs. of the beef bouillon and work your way up. Similarly, if you prefer a thicker or thinner soup, play around with the amount of cornstarch. I found 2 tbs. to be absolutely perfect but I like my cream soups thicker.**