Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegan cream of mushroom soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas You can make this vegan cream of mushroom soup using vegetable broth, soy milk (or any vegan milk substitute you prefer), and a dairy-free sour cream substitute.

Vegan Cream of Mushroom Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vegan Cream of Mushroom Soup is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan cream of mushroom soup using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vegan Cream of Mushroom Soup:
  1. Make ready 1 lb Oyster Mushrooms (roughly chopped)
  2. Take 3 tbsp Herbs de Provence
  3. Take 4 clove Garlic (Diced)
  4. Prepare 6 cup Almond milk
  5. Take 1 tsp Salt
  6. Prepare White or black pepper

Stir this mixture back into the soup and add salt and/or pepper to taste. Finally, whisk up the corn starch with a little bit of the soup to make a slurry, and then stir this into the soup to thicken it. Homemade Vegan Cream of Mushroom Soup. Ready to be devoured as is or to add to any of your favorite recipes.

Instructions to make Vegan Cream of Mushroom Soup:
  1. Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally.
  2. In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered.
  3. Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown.

Southwest Vegan Tortilla Soup; Vegan Cream of Mushroom Soup Recipe Tips. Color - the longer you brown the flour for a roux, the darker the results will be. To keep this cream of mushroom soup white, don't over-brown the flour. To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.

So that is going to wrap this up with this special food vegan cream of mushroom soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!