If you’re craving a cozy, creamy mushroom soup that tastes rich without heavy cream, this one’s for you. This Creamy Dreamy Kiki Milk Mushroom Soup is hearty, satisfying, and full of deep, savory flavor, thanks to a blend of mushrooms, fresh thyme, and a splash of mirin for a subtle sweetness that makes everything pop.

The real secret? Mac Nut Kiki Milk. It brings that velvety, restaurant-style creaminess you want in mushroom soupwhile keeping it dairy-free and plant-based.

Pair it with a thick slice of toasted sourdough (the kind that crunches when you bite it) and you’ve got a quick, nourishing meal that feels big and comforting.

 

Why you’ll love this dairy-free mushroom soup

 

• Creamy without cream: Mac Nut Kiki Milk adds richness without heavy cream.
• Hearty + filling: A generous amount of mushrooms makes it satisfying.
• Big flavor, minimal effort: One pot + a quick blend = dreamy texture.
• Perfect for fall/winter (or any night you're craving comfort food).

 

Ingredients

 

For the soup:

• 4 cups mixed mushrooms, sliced (cremini, shiitake, oyster, maitake, or any mix works)
• 1 leek, sliced
• 6 cloves garlic, chopped
• 1/4 cup mirin
• 4 cups mushroom broth
• 2 cups Mac Nut Kiki Milk
• 1 small bunch thyme, destemmed
• 2 tsp salt (black salt is so good here)
• 1/8 tsp black pepper
• 2 tbsp plant butter
• 1 tbsp avocado oil

Optional toppings:

• Olive oil drizzle
• Fresh parsley (or chives)

 

How to Make the Soup

 

1. Brown the mushrooms.
   In a large pot, add plant butter and avocado oil. Add sliced mushrooms and let them brown for a few minutes (don’t rush this part, this is where the flavor builds).
2. Add aromatics.
   Stir in the leeks and garlic. Cook for 1-2 minutes, then add thyme and mirin. Let it cook down for a few more minutes.
3. Simmer.
   Add mushroom broth, salt, and pepper. Bring to a boil, then reduce heat to low/medium. Cover slightly and simmer for 15 minutes.
4. Make it creamy.
   Stir in Mac Nut Kiki Milk. Transfer half of the soup to a blender and blend for about 30 seconds (just until creamy but still textured).
5. Combine + serve.
   Pour the blended portion back into the pot and stir. Ladle into bowls and top with a drizzle of olive oil and fresh parsley.

 

 

Tips for the dreamiest texture + flavor

 

• Don’t skip browning the mushrooms. It adds depth and that “wow” umami flavor.
• Blend only half. You get creamy texture and hearty mushroom bites.
• No mirin? Use a splash of dry white wine or a tiny pinch of sugar + a little rice vinegar.
• Want it extra thick? Blend a little more than half, or simmer uncovered for a few minutes at the end.

What to serve with the mushroom soup

 

This soup loves something crunchy and warm:

• Toasted sourdough with plant butter
• Garlic bread
• A simple arugula salad with lemon and olive oil