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.
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Using an *i
mmersion blender
, blend the soup until smooth, or slightly chunky.
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Season soup with Worcestershire sauce and tabasco
.
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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!
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And my Vegan Lentil Kibbeh recipe!
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