Vegan Cream of Mushroom Soup
This divine Vegan Cream of Mushroom Soup hugs you with warmth and deliciousness. This is a super simple, eight-ingredient recipe, and you can make it gluten-free and oil-free.
Servings: 4 servings
Calories: 126kcal
Cost: $2.80 per recipe/$0.70 per serving
Ingredients
- 1 teaspoon extra virgin olive oil (or 2 tablespoon vegetable stock for an oil-free version)
- 1 medium white or yellow onion (cut into a very fine dice)
- 1 large clove garlic (minced)
- ½ pound cremini mushrooms or button mushrooms (sliced thinly or chopped)
- 1 teaspoon thyme or sage
- 3 tablespoon unbleached all purpose flour (for a gluten-free version, use 2 tablespoon rice flour)
- ¼ cup cashews
- 3-4 cups vegetable stock
- ¼ teaspoon nutmeg
- Salt and ground black pepper to taste
Instructions
- Blend the cashews with 1 cup of the vegetable stock and set aside.
- In a saucepan, heat the oil or vegetable stock. Add the onions and garlic along with a pinch of salt and ground black pepper. Saute, stirring frequently, until the onions turn translucent but do not brown. It is important that you cut the onions really fine so they just melt into the soup.
- Add the mushrooms. At this stage you can add a splosh of white wine for more flavor, if you wish. Sauté the mushrooms over medium-high heat until they are tender, about 5-8 minutes.
- Add the thyme or sage, stir to mix, and then add the all purpose flour or rice flour. Mix well and let the flour cook for a couple of minutes, stirring frequently to let it cook evenly.
- Add a cup of the vegetable stock, stirring vigorously as you do so to avoid any lumps from forming. You can also use a whisk to mix at this stage. Add one more cup of stock, continuing to stir, and when it comes to a boil, stir in the blended cashew milk.
- Once the soup comes to a boil, you can thin out with more stock to get it to the consistency you like. Stir in the nutmeg and check seasoning. Add more salt and pepper as needed. You can also add a tablespoon of gluten-free tamari or soy sauce for more flavor (or a soy-free soy sauce).
- When the soup comes to a boil, stir, and turn off. Serve hot.
Nutrition
Calories: 126kcal | Carbohydrates: 11.2g | Protein: 4.3g | Fat: 7.9g | Potassium: 282mg | Fiber: 1.4g | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 1.3mg