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Home › Recipes › By Diet › Dairy Free

Creamy Hungarian Mushroom Soup (Vegan)

by Lindsay Cotter · 01/30/2020

GFDairy FreeLow CarbVegan
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★★★★★ 5 from 30 reviews

This recipe for Hungarian Vegan Mushroom Soup creates a rich, creamy soup that makes the perfect healthy lunch or light dinner. Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup. Even better, it’s packed with healthy nutrients!

mushroom soup in bowl

 

Y’all have made it known to me in emails and in our Facebook group that you want recipes for healthier versions of your favorite comfort foods with SIMPLE ingredients; vegetarian and/or lower carb options as well! 😉  Because cream of mushroom soup is a popular ingredient in comforting meals like tuna noodle casserole and Swedish meatballs, I think the soup deserves a healthy makeover!

Why You Should Skip the Canned Mushroom Soup!  

One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that it’s not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.

For the most part, they are nothing more than roux (equal parts fat and flour) with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.

If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.

What makes this Hungarian Mushroom Soup recipe healthy?

Just to clarify, this recipe isn’t for condensed soup – it’s for ready-to-eat soup. It’s a healthier recipe because we make simple swaps for ingredients that include healthy nutrients!

  1. Chilled coconut milk (solid) plus a little lemon juice instead of sour cream or heavy cream. A much healthier fat choice, y’all.
  2. Almond milk versus dairy milk.
  3. Greek yogurt (if you can handle dairy) for heavy cream. Give some extra love for those probiotics!
  4. Tamari sauce or coconut aminos instead of soy sauce. Gluten free and much lower in sodium.
  5. Tapioca flour vs all purpose flour. Which makes the vegan mushroom soup paleo, gluten free, and grain free too!

Step by step instructions to make vegan mushroom soup

Although it uses quite a few ingredients, making this homemade mushroom soup recipe is easy peasy.

  1. Melt the butter in a large pot over medium heat. Or, if you would rather, you can use refined avocado oil or olive oil instead of butter. Saute the onions in the pot for 5 minutes. Add your mushrooms to the pot saute on high for 5 more minutes.
  2. I like to add in a splash of white wine (use a dry white wine, like chardonnay), into this next step, but it is optional. You may leave it out. Let’s get to that next step now, eh?
  3. Next, stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

  1. While the soup simmers, whisk the milk and arrowroot flour together in a small bowl. Slowly whisk this into the soup and stir well to blend. Cover and simmer everything for 15 more minutes, stirring occasionally.
  1. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes but don’t allow it to boil. Serve immediately.

The soup is filling and SO delicious! I like to serve homemade gluten free naan with my vegan mushroom soup. Serving it with a healthy salad is a good option, too. Or, think outside of the box and stir some cooked quinoa or brown rice into the soup. Extra yum!

If you want to see how I made this, check out the IGTV video!

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Creamy Hungarian Vegan Mushroom Soup (Dairy Free)


★★★★★

5 from 30 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x
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Description

This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that’s perfect for lunch or a light dinner. Gluten free and packed with nutrients!


Ingredients

Scale
  • 4 tablespoons unsalted butter* (I used plant-based butter. See notes for vegan option)  
  • 1.5 cups chopped onions
  • 1 lb fresh mushrooms, sliced. (~3 to 4 cups sliced). Cremini or white button mushrooms.
  • 1/3 cup dry white wine, OPTIONAL. Can be left out.
  • 2 teaspoons dried dill weed or 1.5 tablespoons fresh (finely chopped) 
  • 1 tablespoon hot paprika and pinch of smoked paprika (smoked paprika is optional)
  • 1 tablespoon tamari sauce or coconut aminos 
  • 2.5 cups vegetable or chicken broth
  • 1 cup non dairy milk
  • 3 tablespoons arrowroot flour (tapioca starch may be subbed but texture will vary).
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup greek yogurt or full fat coconut milk (*canned and chilled for vegan option)

Instructions

  1. Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.
  2. Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
  3. Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
  4. In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally. 
  5. Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  6. Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.
  7. May be placed in freezer for up to 3 months. 

Notes

  • 3 tablespoons refined avocado oil or olive oil may be substituted for butter
  • To lower carbs, use full fat coconut cream versus yogurt. For solid coconut cream or milk, be sure to keep the can in the fridge to chill.
  • This recipe was inspired by one of my favorite ALL RECIPES!
  • Prep Time: 15
  • Cook Time: 45
  • Category: Soups
  • Method: stove top
  • Cuisine: Hungarian

Nutrition

  • Serving Size:
  • Calories: 189
  • Sugar: 5 g
  • Sodium: 791.1 mg
  • Fat: 14.5 g
  • Saturated Fat: 8 g
  • Carbohydrates: 10.2 g
  • Fiber: 2 g
  • Protein: 6.9 g
  • Cholesterol: 37.3 mg

Keywords: vegan mushroom soup, gluten free, paleo, vegetarian, dairy free, healthy soup recipe

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

 

Alright my friends! Grab a spoon, dig in, and let’s celebrate a cozy weekend with soup for soul. 😉

P.S This is a great recipe to make for the last week of the anti-inflammatory kickstart challenge. Hint Hint!

Cheers,

LC

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Categories: Dairy Free, Gluten Free, Grain Free, Low Carb, Main Dishes, Stews and Soups, Vegan, Vegetarian Tags: kid friendly, mushrooms, soups

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Nicole says

    05/08/2022 at 10:55 AM

    This soup is amazing! This is definitely going into regular rotation! I left out the wine and smoked paprika – might add them next time just to see, but even without them, this is a 10-star recipe! Thank you so much!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/08/2022 at 5:26 PM

      I’m so glad! Thanks for the feedback Nicole. Did you use yogurt or non dairy yogurt to thicken as well?

      Reply
  2. Julia says

    10/02/2021 at 9:30 PM

    Excellent!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/04/2021 at 12:12 PM

      Thank you! Glad you enjoyed it.

      Reply
  3. Catarry says

    03/22/2021 at 4:37 PM

    In terms of technique, I recommend browning onions alone, then browning mushrooms separately. I made my X-1 version as outlined above, but mushrooms take up moisture from onions and don’t brown quite as well in their company. Once the combo was browned in a frying pan, I transferred to a saucepan for the rest of the cooking.
    I reduced the smoked paprika to 1/2 T and was happy w the result.
    (I had no arrowroot, and I’m ok w gluten, so I used coconut milk and wheat flour to good effect. I used an immersion blender to make the mixture lump- free, and it thickened the soup immediately on adding.)
    Had coconut aminos on hand, and finished the soup w unsweetened coconut yoghurt.
    The result was a rich, deeply flavorful soup with a good bit of spiciness, even with the changes imposed by my pantry, so I’d call this a forgiving recipe w room for reasonable substitutions.

    Reply
    • Lindsay Cotter says

      03/23/2021 at 12:30 PM

      Love your tips! Thank you for feedback

      Reply
  4. Austin Caufield says

    02/22/2021 at 10:22 PM

    Yum me. I used vegan butter and almond milk. Other than that I followed the recipe and was awesome. Being Vegan it’s an amazing soup.

    ★★★★★

    Reply
    • Lindsay Cotter says

      02/23/2021 at 12:44 PM

      Oh I am so glad! Thanks for the feedback Austin!

      Reply
  5. Olivia Davidson says

    02/10/2021 at 2:43 AM

    Have made it twice, so good!

    ★★★★★

    Reply
  6. Mary Anne Cole says

    02/07/2021 at 6:16 PM

    Found your recipe when my husband requested mushroom soup. I can’t eat mushrooms (AIP). After his first taste, he said “this is DELICIOUS!!!” And “you can make this soup ANYTIME you want!” THANK YOU Lindsay for this recipe. I made big batch and will freeze small portions in freezer bags. It will be a regular staple in this house.😁

    ★★★★★

    Reply
    • Lindsay Cotter says

      02/08/2021 at 12:22 PM

      I’m so happy to hear this, Mary Anne! I’m sorry that you won’t be able to enjoy the soup with your husband, though.

      Reply
  7. Chelsea Rae says

    02/06/2021 at 1:32 AM

    Can I please remind you that if you use butter, chicken broth, greek yogurt or sour cream, it is NOT VEGAN. Vegan means there are NO ANIMAL PRODUCTS USED AT ALL! NOT ONE. You can call it Vegetarian, but NOT IF YOU USE CHICKEN BROTH!

    Reply
    • Lindsay Cotter says

      02/06/2021 at 4:27 PM

      I understand your concerns, Chelsea. There are vegan options in the recipe card. For example, vegetable stock/broth can be used. We list chicken stock for people who aren’t on a vegan diet. Likewise, we list coconut or nut milk products to use.

      Reply
      • confused by your misleading recipe title says

        06/10/2022 at 10:26 AM

        It IS misleading, though, when you title something VEGAN and proceed to list a plethora of non-vegan ingredients. People often adjust according to their own desires, and a vegan ingredient won’t stop a non-vegan from using a non-vegan alternative. Promoting a recipe as vegan and then listing dairy ingredients will, however, stop a vegan from trusting your recipes.

        Reply
        • Lindsay Cotter says

          06/11/2022 at 12:10 AM

          We can certainly retitle it with vegan options instead.

          Reply
        • Lindsay Cotter says

          06/11/2022 at 6:19 PM

          I definitely am not trying to confuse or mislead anyone. I recreated this recipe with vegan ingredients first and then dairy ingredients as another option, per reader request.

          Reply
  8. Mary Jo says

    01/24/2021 at 5:29 PM

    I made this soup today and it is wonderful. Didn’t use any dairy and even my husband loved it.

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/25/2021 at 11:51 AM

      Yay for husband approved! 🙂

      Reply
  9. LA says

    01/17/2021 at 11:08 PM

    I made this tonight and it was a hit! Easy to make and satisfying to eat. You know it’s a hit when a teenager has 2nds! I’ll make it again and again!
    Thanks for sharing this recipe.

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/18/2021 at 6:01 PM

      Oh I am so glad. Thanks for feedback with the teenagers too! YAY!

      Reply
  10. Melissa says

    01/14/2021 at 12:30 PM

    This soup was absolutely AMAZING! Soo delicious, the whole family loved it, even the 2 picky kids. 🙂 I omitted the white wine, and used almond milk, then at the end added coconut yogurt instead of greek yogurt. I followed everything else in the recipe, and it was the best mushroom soup I‘ve ever had! And even Vegan! I give it 2 thumbs up! 😉

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/16/2021 at 4:12 PM

      I’m so glad! Thanks for the feedback Melissa!

      Reply
  11. Kelly says

    12/13/2020 at 2:27 PM

    Fantastically delicious!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/14/2020 at 7:53 PM

      Thanks, Kelly! Glad you loved it!

      Reply
  12. Danica says

    12/04/2020 at 10:22 PM

    Great recipe! I love Dill but hardly ever get a chance to use it. It went so well with the mushrooms, it’s a wonder I’ve never tried them together before!

    I added some garlic after the mushrooms began to brown (love love love garlic) and added about 2 cups of chopped collard greens with the vegetable broth (for a little color and fiber) it turned out beautifully. That’s the cool thing about soups, you can really tweak the recipe, add in a little if this or that.

    Thank you for sharing!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/06/2020 at 10:59 AM

      So glad you enjoyed it! Love the extra greens you added.

      Reply
  13. Olivia says

    11/29/2020 at 11:37 PM

    Very easy to make and very delicious.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/30/2020 at 4:04 AM

      Thanks, Olivia! Glad to hear that!

      Reply
  14. Sherri Lynn says

    11/19/2020 at 4:21 PM

    This soup is delicious!!! So happy I tried it.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/19/2020 at 6:13 PM

      Yaayy! Glad to hear that Sherri!

      Reply
  15. Sen says

    11/17/2020 at 2:10 PM

    Hello, I love making your recipes but I was wondering if I could do this in a pressure cooker to make the process faster. Thank you so much.

    Reply
    • Lindsay Cotter says

      11/18/2020 at 11:06 AM

      Good question! I haven’t tried it. The milk might burn on high so I would sautee mushroom and onion, then add the everything but the last few ingredients; salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Maybe pressure cook manual 10 minutes. Slow release, then stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat/warm for an additional 10 minutes until thickened. That’s my best guess. Haha, doable!

      Reply
  16. Sen says

    11/17/2020 at 2:09 PM

    Hello, I love making your recipes but I was wondering if I could do this in a pressure cooker to make the process faster. Thank you so much.

    Reply
  17. Kristen says

    11/15/2020 at 7:50 PM

    I added turmeric and skipped the sour cream to be dairy free. Served with rice and butternut squash zoodles, and a free range egg on top. Delicious.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/16/2020 at 11:31 AM

      oh that sounds wonderful Kristen!

      Reply
  18. Anju says

    11/05/2020 at 10:21 AM

    I made this today and it was divine! I’m not usually much of a soup person (basically never eat them, make them, order them out, etc) but I wanted to make something seasonal to welcome in the colder months, and this was such a good start to that tradition. I used greek yogurt and the consistency and taste were great. I added a tiny bit more paprika (didn’t have any smoked!) than the recipe called for, which I recommend if you want a slightly spicier/bolder savory taste. I had also used dried parsley instead of fresh, so I added half about 8 minutes into simmering, and the other half as the directions stated. I paired it with some olive bread and have already sent the link to this recipe to basically all my friends and family members lollll will absolutely be making again!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/05/2020 at 12:06 PM

      Oh I am so glad! Maybe soup will be your new love. hehe. 😉

      Reply
  19. Joyce Onsted says

    11/04/2020 at 11:09 AM

    For once I followed a recipe exactly, using butter, almond milk, coconut cream and tapioca flour. It is wonderful. What a blessing this is. thank you.

    ★★★★★

    Reply
  20. Cara Maddison says

    10/26/2020 at 7:38 PM

    This soup is amazing and rich in flavor. I used coconut milk, and I did use some white wine! Fabulous recipe, will be making this often this winter!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/26/2020 at 10:06 PM

      So glad you enjoyed it Cara! Thanks for feedback .

      Reply
  21. Tom says

    10/13/2020 at 9:32 PM

    Soooo good! I was out of paprika, so I added a little cayenne and a tsp of red pepper flakes. It still had a wonderful, complex flavor. My partner and I loved it!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/20/2020 at 8:19 PM

      Thanks, Tom! Glad to hear that y’all loved it!

      Reply
  22. Cat says

    10/06/2020 at 7:30 PM

    I made a variant of this since I didn’t have the smoked paprika- and I wound up using basil, parsley and oregano with ghee. I made it will all shiitakes – since I had a ton from my CSA box. Is also used coconut cream instead of milk, and I skipped the yogurt since I am lactose intolerant. It came out soooo good!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/07/2020 at 8:37 PM

      That’s awesome! Glad it worked out for you!

      Reply
  23. Valentina says

    10/04/2020 at 11:18 AM

    It’s getting colder here in Sweden now and this soup was so cozy and hearty! I didn’t have vegan yoghurt at home so I used oat cream instead, turned out great. Thanks for a great recipe!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/04/2020 at 12:04 PM

      Great idea! Glad the oat milk worked. Good to know!

      Reply
  24. Anita says

    10/03/2020 at 4:06 PM

    Surprisingly delicious and light. I’ll definitely make it again!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/04/2020 at 11:58 AM

      So glad! Thanks for feedback Anita

      Reply
  25. Lara says

    10/03/2020 at 10:43 AM

    Looks delicious and I can’t wait to try!! But the use of butter makes it not vegan right?

    Reply
    • Lindsay Cotter says

      10/03/2020 at 12:13 PM

      You can use a vegan butter (I’ve used Miyokos or earth balance) or refined coconut oil to make it vegan.

      Reply
  26. Janet says

    07/15/2020 at 1:36 AM

    This soup is absolutely amazing. And being Hungarian by heritage, it brought me back to my grandma’s cooking in childhood — except this soup is much healthier! I used plant based milk with a tapioca flour for the thickener – delish, and a plain goat milk yogurt with 2 tsp of lemon juice for the “sour cream” – amazing. It is inspiring me to try to adapt other Hungarian recipes with a semi-Vegan flair! Thank you so much for this version of Mushroom soup. It will be one I make over and over again. Next time I will try with coconut milk. Can’t wait.

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/15/2020 at 10:13 AM

      Oh wonderful! Thanks for feedback Janet. ANd I love that you use goat milk! YUM!

      Reply
  27. Vicki says

    06/02/2020 at 7:26 PM

    This recipe sounded the most flavorful of all the vegan creamy mushroom soup recipes I found, so I tried it. I used tapioca starch instead of arrowroot flour, oat milk, and plant based sour cream instead of coconut milk or yoghurt. It came out great! I cut it in half. I mixed in brown crimini and white mushrooms. All the simmering thickens it up nicely. I also used homemade vegetable stock, and home grown parsely. I didn’t have dill weed, so substituted dried oregano. Great recipe!

    ★★★★★

    Reply
    • Lindsay Cotter says

      06/03/2020 at 5:21 PM

      Oh yum! I love that you use oregano! Good call!

      Reply
  28. Jamie says

    05/06/2020 at 6:48 PM

    The best dish eaten in a long time. We had left over ravioli. Mushroom sauce went over it👍🏻

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/06/2020 at 8:21 PM

      So glad to hear that you loved it!! Thanks, Jamie!

      Reply
  29. Sarah says

    03/14/2020 at 8:39 PM

    This is very, very good!

    ★★★★★

    Reply
  30. Olivia Wilson says

    03/12/2020 at 4:44 AM

    Am a huge fan of mushrooms and this soup is healthy, creamy and more comfort food…i can’t wait to try it…Thanks for sharing……!

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/12/2020 at 5:59 PM

      So glad! Yes, we loved this. Keep me posted!

      Reply
  31. Kirsten says

    02/11/2020 at 9:14 PM

    Loving your gluten free recipes- so glad I found you! Can you talk a little about arrowroot flour and how it performs in the soup? I have found different flours often work better in different recipes. One thing we don’t love at our house is a gritty mouth feel which some flours produce. I have been able to prevent that by blending certain flours in a recipe vs using just one. Wondering what to expect with arrowroot. Would love to hear why you picked this flour over others if possible too.

    Reply
    • Lindsay Cotter says

      02/12/2020 at 8:08 AM

      sure thing! I have found that arrowroot is less “goopy” that tapioca when you use it as a slurry. I love tapioca in baked good, but sometimes I have a hard time finding the right balance of slurry with tapioca. Arrowroot has been more even and similar to cornstarch when thickening soups and stews. Both work though! Does that make sense?

      Reply
  32. Sabrina says

    02/04/2020 at 7:17 PM

    just the kind of soup I’m in the mood for on a cold winter night, thank you!

    ★★★★★

    Reply
  33. Mary Sportegan says

    02/04/2020 at 3:44 AM

    I recently became a vegetarian and such recipes help me integrate into a new lifestyle. Thank you very much for such recipes, today I’ll cook

    Reply
  34. Toni says

    01/31/2020 at 1:43 PM

    This is so good! Comforting and really easy to make!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/31/2020 at 4:31 PM

      Thanks, Toni! Glad you enjoyed it!

      Reply
  35. lisa says

    01/30/2020 at 9:40 AM

    I’m always looking for new soup recipes! thanks for sharing this!

    ★★★★★

    Reply
  36. Laura says

    01/30/2020 at 8:08 AM

    This soup is so good! I love how creamy it is and the mushroom add the best flavor!

    ★★★★★

    Reply
  37. Lauren k says

    01/30/2020 at 7:58 AM

    This is the perfect, delicious, healthy comfort food! Just amazing!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/31/2020 at 10:33 AM

      thanks Lauren!

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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