HildasKitchenBlog

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.

Using an *immersion blender, blend the soup until smooth, or slightly chunky.

Season soup with Worcestershire sauce and tabasco.

Stir the sauteed mushrooms into the soup, or add some to each bowl as a garnish.

ENJOY!!!

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Be sure to try my Vegan Biryani recipe!

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And my Vegan Lentil Kibbeh recipe!

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HildasKitchenBlog

VEGAN CREAM OF MUSHROOM SOUP (GLUTEN-FREE)

VEGAN CREAM OF MUSHROOM SOUP (GLUTEN-FREE)

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

INGREDIENTS

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.

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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.

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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.

Go to Recipe

Using an *immersion blender, blend the soup until smooth, or slightly chunky.

Season soup with Worcestershire sauce and tabasco.

Go to Recipe

Stir the sauteed mushrooms into the soup, or add some to each bowl as a garnish.

ENJOY!!!

FULL RECIPE

Be sure to try my Vegan Biryani recipe!

Get the Recipe

And my Vegan Lentil Kibbeh recipe!

Get the Recipe