Dairy Free Roasted Mushroom Soup

Creamy, hearty mushroom soup that can you would never even know is dairy free. Substitute vegetable or mushroom stock for chicken and easily make it a vegetarian option!


Ok, let’s talk about mushroom soup. It’s one of those things that certainly conjures up many childhood memories, but most of those come from that little can of soup.

Now while canned soup is pretty convenient it does contain an awful lot of unnecessary ingredients, plus if you can make it in no time, why not whip up your own. I mean seriously, it's so easy and doesn’t require you picking up a whole bunch of random ingredients.

So you can always make a basic standard mushroom soup but why not roast up those mushrooms with some garlic and thyme and really help bring this recipe to life. We all know that roasting basically anything really enhances the flavours and make any dish a little bit more special.

So while I called this dish dairy-free if your house is like mine butter isn’t an issue, so I did use real butter in the soup. But if you want to be entirely dairy-free go for vegan butter, or go all the way, whip this up with mushroom broth and make the entire dish vegan.

Any way you serve this up it’s a winner - it’s hearty, creamy, and what you should make for dinner tonight!


prep time 10 minutes

cook time 55 minutes

total time 1 hour 5 minutes

servings 4


2 cups white mushrooms

4 cups cremini mushrooms

8 sprigs thyme

2 tbsp olive oil

6 cloves of garlic

salt + pepper

2 shallots

3 tbsp butter (or vegan butter for completely dairy free)

1/4 cup flour

1/3 cup white wine

4 cups chicken stock

1/3 cup barley

2 bay leaves

3 tbsp soya sauce

1 can unsweetened coconut milk


Preheat oven to 400. On a large baking sheet place mushrooms that have been sliced in 1/4 inch slices, 4 sprigs of thyme, 4 cloves of finely chopped garlic, olive oil and salt and pepper. Toss to combine then bake for 20 minutes or until mushrooms are golden brown.

In a large stock pot sauté finely chopped shallots and butter until shallots are soft and translucent. Add in 2 remaining garlic cloves that have been finely chopped and cook another 1 minute or until garlic is fragment.

To the shallots add in flour and whisk until fully combined. Add in the white wine whisking constantly so that you avoid lumps then slowly add in chicken stock while continuing to whisk. Add in barley, remaining sprigs of thyme and bay leaves then allow to simmer for 15 minutes or until soup is slightly thickened and barley is tender.

To the soup add in roasted mushrooms and soya sauce and season with salt + pepper. Simmer another 10 minutes then add in coconut milk, allow to heat through then serve immediately.


Dairy Free Lemon "Ice Cream"

Dairy Free Lemon “Ice Cream” - Tart + Sweet = Perfection!!!


Lemon Ice Cream - so sweet, tart, delicious! Now the thing about ice cream in our house is that usually it doesn’t existent, I guess that is what happens when you marry a dairy-free guy.

Now, unfortunatly this doesn’t just go for ice cream it basically goes for everything delicious - whip cream, cheese, sour cream, yoghurt - I could go on and on. But I must say that there are actually so many good options when it comes to making things dairy free that it’s not as hard as it once was.

So I'm sure that most people in the world have probably tried banana “nice” cream right! It’s delicious, has a great texture, is healthy, and goes with so many flavours, but, unfortunately, lemon isn’t one of them. So that is where the old classic Cool Whip waltzes right in!!! While Cool Whip isn’t technically dairy free it is lactose-free which works for me.

This lemon “Ice Cream” has a great texture, it’s tart and refreshing, and is the perfect after dinner treat.


prep time 25 minutes

cook time 5 minutes

total time 30 minutes + freezing time

servings 4 - 6


1 cup sugar

1 cup water

1/4 cup lemon zest

3/4 cup lemon juice

1 container cool whip (low fat or sugar free)


In a small sauce pan combine sugar and water and simmer until sugar is fully dissolved. Add in lemon zest and simmer for 5 minutes. Remove from heat and allow to cool completely.

Once cooled transfer to a medium sized bowl and add in lemon juice and cool whip, stirring until comply smooth and no lumps remain. Transfer to a freezer safe container and free for 2-3 hours or until solid.


Coconut Milk Hot Chocolate

This delicious hot chocolate gives the dairy-free people of the world the option to enjoy this classic treat!


Well, Christmas is over which means one thing in Canada - Boxing Day shopping and trying to find the best sales all while freezing because you had to park about a mile away from each store and you need to go to at least 6 different places.

So what better way to warm up than with a big mug of hot chocolate? Now here is the question, do you know the difference between hot chocolate and hot cocoa? Hot cocoa is made with cocoa powder and hot chocolate is from melting down chocolate. So to use up all those bars of chocolate you inevitably have leftover hot chocolate is a natural choice. Making it with coconut milk also means the entire family can enjoy it and you can splurge on one last decadent treat - that is until New Year's Eve!

If you want to make this treat a bit more adult you can always add a shot of baileys of peppermint schnapps. That is only if your celebrations plan to continue on for the rest of the week!


prep time 5 minutes

cook time 10 minutes

total time 15 minutes

servings 4


1 can light coconut milk

1 can regular coconut milk

1 bar of solid milk chocolate

1 bar solid dark chocolate

1 tbsp vanilla

1 tbsp almond extract


In a large sauce heat both cans of coconut milk and whisk until smooth. Break chocolate into pieces and place into milk. Slowly bring to a low simmer until chocolate is melted. Simmer 5 minutes then add vanilla and almond extract. Serve immediately.