As winter continues to go strong and snow days abound for all the northerners out there, we find ourselves craving warm and wholesome soups.  An all-time favorite of ours is a heaping bowl of hearty cream of mushroom.  We are drooling over this this recipe from Erin Jensen of The Wooden Skillet and grateful she’s sharing it with us below.  We recently spoke with Erin on our podcast (listen here) and enjoyed hearing all about her recent decision to leave her legal career behind and follow her passion full-time.  She also tells us about her love of cold brew and she gets real about the struggle of balancing motherhood and work.  Listen in and enjoy Erin’s story.




Look at these photos and tell us this soup doesn’t look incredibly creamy and delicious?  This recipe is quickly becoming a seasonal favorite in our homes and as an added bonus is it’s dairy-free.  To attain a rich creaminess, Erin uses a combination of coconut and almond milks.  It would be fun to play with a mixture of mushrooms like cremini, mini portobello, button, and shiitake.  Furthermore, if you aren’t on any specific diet, why not splash a bit of white wine into the hot sautéing mushrooms; we’re told it’s how they do it Europe.

Another bonus of this recipe is the incredible health benefits of mushrooms.  They are low in calories and rich in both protein and fiber.  They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.  If this doesn’t inspire you, just picture yourself in a german bistro sipping a glass of Riesling, reading a great book, and enjoying this heart-healthy and soul-warming bowl of goodness.

For all the recipe details and more fantastic meal ideas, head over to Erin’s website The Wooden Skillet and be inspired.  If you’re looking for more cold weather meal ideas, check these out:


White Chicken Chili by Restoring Radiance

Comfort Curry by The Sunshine Eatery

Roasted Tomato Soup by Sprouted Kitchen


Dairy Free Cream of Mushroom Soup
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Yield: 3 Cups

Dairy Free Cream of Mushroom Soup


  1. 5 Tbls of ghee (vegan butter or coconut oil works too)
  2. 1/2 Cup yellow onion, minced
  3. 8-12 oz mushrooms, sliced
  4. 1 Tbls fresh thyme
  5. 1 tsp salt
  6. 1/4 tsp ground black pepper
  7. 1/4 Cup + 1 Tbls flour (substitute 1.5 Tbls arrowroot powder for grain free/Whole30)
  8. 3 Cup chicken broth (vegetable works too)
  9. 1/2 Cup full-fat coconut milk (if separated in can, use immersion blender to fully combine)


  • In a medium sauce pan over medium heat, melt ghee (3 Tbls) and onion
  • Stir constantly until softened
  • Add mushrooms and cook down (~ 5-7 mins) until they begin to brown.
  • Stir fairly constantly and add additional ghee, as needed
  • Stir in a pinch of salt and the thyme
  • Add flour and stir to fully combine
  • Add broth, 1/2 cup at a time, stirring after each pour
  • Let simmer 10 minutes, stirring softly as it thickens
  • Once thickened, stir in coconut milk and almond milk
  • Season to taste
  • Garnish with additional sautéed mushrooms and thyme
  • Let cool and it will continue to thicken
    Note: For a thicker extra-creamy soup, reduce broth by 1/2 cup


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