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Creamy Mushroom Celery Soup (Dairy-Free)

5.0 from 1 vote

Many years ago when my husband and I first moved to Charlotte one of my favorite things to make was mushroom bread. I would purchase a fresh baguette from the farmer’s market or grocery store and warm it up in the oven, and then I would heat up a skillet and add butter, shallots, garlic, mushrooms, rosemary, salt and pepper. This simple recipe, when served atop a warm piece of bread, was a staple in our condo, and I would always make it when we had friends over or guests visiting simply because it was easy and made our place smell amazing.

Why This Recipe Works

This recipe is my favorite way to kick off soup season! Even now, when I get the shallots and garlic cooking away in the butter, the aroma instantly takes me back to that feeling of adventure from moving to a new city, making new friends, and starting married life together with Greg in the fall.

Over the years I’ve adapted this recipe and turned it into a creamy mushroom celery soup that is both gluten- and dairy-free. And trust me when I tell you, it is delicious. I just served it to a friend the other day and she swore she would never know it’s dairy-free; she couldn’t believe it!

The soup gets its thickness from a bit of arrowroot powder and some coconut milk added at the very end. I like to puree my soup before eating but you can leave it chunky if you prefer – totally up to you.

It’s not only super easy to make, but it comes together fast and packs nice flavor for only 20 minutes on the stovetop! I love to use shallots in place of a yellow onion anywhere I can, and this soup is no exception. Shallots have a more mild, sweet flavor than onions, and a slightly higher nutritional profile – but mainly I just like the richer taste they provide.

Ingredients for Mushroom Creamy Celery Soup

To make this Creamy Mushroom Celery Soup, you’ll need:

  • vegetables: mushrooms, celery, shallots, garlic
  • herbs and seasonings: rosemary, thyme, salt, pepper
  • liquids and fats: ghee, olive oil, chicken broth, water, coconut milk
  • thickeners: arrowroot powder (or corn starch)

The two herbs I use in the recipe, thyme and rosemary, help bring this soup to life. When paired with the creaminess of the soup and the sautéed mushrooms it makes for a dish that brings a holiday vibe, so if you’re looking for a Thanksgiving appetizer, this would be perfect.

You could also use this recipe for a Christmas appetizer (soup shooter, anyone?), or poured over oven-baked chicken and rice. My mother used to make a chicken dish like this when we were kids, and she would use a can of cream of mushroom soup poured over chicken breasts and baked in the oven. The smell was divine, and the dinner was creamy and delicious.

How to Make Creamy Mushroom Celery Soup

It’s very easy to pull this soup together, and again, you’ll love the way your kitchen smells in the process.

First, chop your onions, shallots, celery, and mushrooms. You’ll add the ghee to a soup pot and let it melt, then toss in your shallots and get them nice and soft. Stir in your garlic for about 30 seconds, then add your celery, stir, and cover, letting the celery soften for 10 minutes.

chopping ingredients for mushroom celery soup

Next, chop your mushrooms. Once the celery has softened you can remove the lid and add in the mushrooms, stirring occasionally until they are soft and beginning to brown (about 5 minutes). Then add in the chicken broth, water, herbs, and arrowroot powder mixture, bring it back to a boil, then cover and simmer for 20 minutes.

Optional step: while the soup is simmering you can saute a handful of chopped mushrooms in olive oil to add to the top of the soup as a garnish. It’s not necessary, but makes it extra fancy looking if you’re serving this at a party 🙂

Once the soup is done simmering, remove the lid, remove from the heat, and stir in the coconut milk until it’s melted and combined. Use an immersion blender to blend it up until it’s creamy and smooth, or if you like a chunkier consistency, until it looks perfect for you. (Alternatively, you can pour it into a blender.) Pour into bowls, and top with a sprig of fresh herbs and the sauteed mushrooms, if using.

That’s it! I usually eat this with a few pieces of gluten-free bread I get from the farmer’s market here in Charlotte; lightly toasted, and one of the best loaves of gluten-free bread around. My mouth is watering right now! It’s always a quick and hearty lunch that totally hits the spot, and it’s one of Penelope’s favorites, too, which says a lot. These kids are definitely in a food funk where they only want the same things every day, but this soup brought her out of her funk.

Make it for a crowd, or make it for yourself!

Frequently Asked Questions

Question: Can I freeze this soup? How do I store it?

Answer: This soup freezes well and will last in the freezer for about 6 months. I love these containers because they have 2-cup portions – so you have a nice and quick healthy lunch on a busy and chilly day. You can also store it in an air-tight container in the refrigerator for 3-5 days. Simply reheat, and serve!

Question: What if I like a chunkier soup?

Answer: You don’t have to puree this soup if you don’t like, but I prefer it creamy, like a creamy mushroom.

Question: I love this soup and want to use it as a sauce. Can I do that?

Answer: Absolutely! You can pour this over chicken, and bake it in the oven – SO good!

Lastly…

If you love cozy recipes for cooler weather, try my Pumpkin Spice Latte, my Gluten-Free Butternut Squash Ravioli, or my Sweet Potato Gnocchi. And if you make this soup, let me know how you liked it in the comments!

Creamy Mushroom Celery Soup (Dairy-Free)

5.0 from 1 vote
Recipe by Alessandra Macaluso Course: Dairy-Free, Fall, Gluten-Free, Recipes, Season, Vegetarian, Winter
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 tbsp ghee, butter, or olive oil (see notes)

  • 2 shallots, diced

  • 3 cloves garlic, minced

  • 4 ribs celery, chopped

  • 1 tsp sea salt

  • 16 oz baby Bella mushrooms, chopped, + 2 mushrooms sliced for serving (sliced mushrooms optional – see notes)

  • 2 cups chicken broth

  • 2 cups water

  • 1/2 tsp freshly ground pepper

  • 3 tbsp arrowroot powder dissolved in 3 tbsp water

  • 1 tbsp dried thyme, or 3 tbsp fresh thyme

  • 6 sprigs rosemary, 2 chopped, 4 for serving

  • 1/2 cup coconut milk (or other dairy-free milk)

Directions

  • Add ghee or butter to a medium-size pot and melt over medium-high heat. When the butter is melted add the shallots and cook for 5-7 minutes, or until shallots are soft and translucent. Add garlic and stir continuously for about 30 seconds, until aromatic. Add the celery and sea salt. Stir, cover, and reduce heat to low-medium for 10 minutes until celery is soft.
  • Remove the lid from the pot and add the mushrooms. Stir and allow to cook for about 5 minutes, until mushrooms soften and brown. Add chicken broth, water, pepper, arrowroot powder/water mixture, thyme, and chopped rosemary. Return the lid and bring to a boil, then reduce heat and simmer for 20 minutes.
  • Optional step: While the soup is simmering, add 1 tbsp olive oil or butter to a small skillet. Add the sliced mushrooms and a bit of salt, and saute for 5 minutes until slightly browned on both sides. Set aside.
  • Once soup is done cooking, remove the lid, remove from the heat, and stir in coconut milk until well incorporated. If you prefer, use an immersion blender or transfer to a blender to blend until creamy. Top with the sautéed mushrooms and a sprig of rosemary, and serve with crusty gluten-free bread or crackers.

Notes

  • If you do not tolerate any dairy at all, use olive oil. We use ghee because it has the lactose removed and myself and our son tolerate it well.
  • Slicing the two mushrooms and sautéing them at the end to top the soup is not a necessary step, but if you have the 5 extra minutes, take it. It’s so worth it! Those crispy mushrooms really elevate the dish.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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