Vegan Cream of Mushroom Soup
 
 
Ingredients
  • Olive oil
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 2 cups sliced fresh mushrooms (shiitake or baby bella or white button)
  • 1 ½ cups mushroom broth
  • 4 tablespoons vegan butter
  • 4 cups soymilk (or preferred plantbased milk)
  • ⅛ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon white wine/cooking wine
Instructions
  1. Heat a medium pot over medium heat and pour a few tablespoons of olive oil.
  2. Mix in the garlic and onions and cook until the onions have turned soft and slightly translucent.
  3. Mix in the mushrooms and cook until the mushrooms have turned soft and tender.
  4. Pour the mushroom broth and cook for another minute.
  5. Turn off the heat and transfer everything to a blender.
  6. Blend to the highest setting until the mixture is pureed.
  7. Using the same pot, turn the heat back on and add the vegan butter.
  8. Pour the pureed mushrooms and soymilk (or preferred plantbased milk). Mix well using a ladle.
  9. Season with dried thyme, salt, and pepper to taste.
  10. Mix in the wine and cook for another 2-3 minutes.
  11. Turn off the heat and serve hot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-cream-of-mushroom-soup/