Servings 2

A great winter warmer.

(Dairy, gluten, soy and nut free)



  • Click here for printable version of the recipe: Dairy-free Creamy Mushroom Soup
  • 180 g
    button mushrooms
  • 2 Tbsp
    olive oil
  • ¼ cup
    Angel Food dairy-free cheese sauce mix powder
  • 1 ¾ cup
    unflavoured non-dairy milk Use rice milk if soy-free. Use gluten-free milk alternative if required.


  1. Step 1
    Wipe the mushroom caps with a damp cloth to remove any dirt, and chop the mushrooms finely.
  2. Step 2
    Heat the oil in a medium-sized pan and add the mushrooms.
  3. Step 3
    Cook on medium heat, stirring regularly, until the mushrooms are tender - about 5 minutes. If the mushrooms start to stick, add a splash of water.
  4. Step 4
    Meanwhile, put the Cheesey Sauce Mix in a small deep bowl and add about 1 cup of the non-dairy milk. Using a fork, stir vigorously to blend.
  5. Step 5
    Pour over the mushrooms in the pan, add the rest of the rice milk, and bring to the boil. Keep stirring so it doesn't burn on the bottom or get lumpy!
  6. Step 6
    It is ready to eat once it has boiled. This soup is lovely served sprinkled with fresh herbs for a bit of freshness and colour.