Creamy, rich, and satisfying, this Vegan Cream of Mushroom Soup tastes amazing, is gluten-free, and is surprisingly only 173 calories per cup!

• yellow onion  • avocado oil  • mushrooms • garlic • white wine  • vegetable broth • cornstarch • salt • white pepper  • thyme • cashew milk  • worcestershire  • tabasco


Caramelize the chopped onions over low to medium heat for 10 to 15 minutes.

Add all but 1 cup of sliced mushrooms to the pot and sauté for an additional 5 to 10 minutes.

During the last minute, add minced garlic cloves.

Deglaze the pot with white wine or cooking sherry.

Whisk cornstarch into cold vegetable broth until smooth. Add salt, white pepper, and thyme; whisk to combine.

Pour broth mixture into the pot and stir.

Simmer over low to medium heat for 10 minutes until the thyme softens and the soup thickens.

During this time, saute one cup of sliced mushrooms in a separate pan with the remaining tablespoon of oil.

Pour cashew milk into the mushroom soup.


Be sure to try my Vegan Biryani recipe!

And my Vegan  Lentil Kibbeh recipe!