Vegan Cream of Mushroom Soup
- 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
- Heat a medium pot over medium heat and pour a few tablespoons of olive oil.
- Mix in the garlic and onions and cook until the onions have turned soft and slightly translucent.
- Mix in the mushrooms and cook until the mushrooms have turned soft and tender.
- Pour the mushroom broth and cook for another minute.
- Turn off the heat and transfer everything to a blender.
- Blend to the highest setting until the mixture is pureed.
- Using the same pot, turn the heat back on and add the vegan butter.
- Pour the pureed mushrooms and soymilk (or preferred plantbased milk). Mix well using a ladle.
- Season with dried thyme, salt, and pepper to taste.
- Mix in the wine and cook for another 2-3 minutes.
- Turn off the heat and serve hot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-cream-of-mushroom-soup/
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