Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup is a healthier, tastier version of the old-school classic canned cream of mushroom soup! Whip this up with just a few basic ingredients for a wholesome, cream, plant-based meal or side dish!
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Servings: 2 People
Calories: 169kcal
Equipment
- Non-stick Pot
- Wooden Spoon or Rubber Spatula
Ingredients
- 8 ounces Portobello Mushrooms
- 2 tablespoon Vegan Butter
- 2 tablespoon All-Purpose Flour
- 1 ⅓ cup Unsweetened Almond Milk
- 1 ¼ teaspoon Salt
- 1 ¼ teaspoon Garlic Powder
- 1 teaspoon Cornstarch
- 1 tsp Water
Instructions
- Heat a non-stick pot and melt 2 tablespoons of vegan butter in it
- Once the butter is melted, whisk in 2 tablespoons of flour.
- Continue whisking until the flour is fully incorporated with the butter and there are no remaining clumps.
- Finely chop 8 ounces of portobello mushrooms.
- Continue to stir the flour and butter roux until it reaches a golden color
- Once the mixture is golden, stir in ⅓ cup of almond milk.
- Whisk this with the mixture to create a thick, white, creamy base.
- Add all 8 ounces of chopped mushrooms to the base and stir to combine.
- Continue stirring until the mushrooms become soft and creamy and melt into the sauce.
- Season with 1 ¼ teaspoon of salt and garlic powder.
- Continue stirring for about 5 minutes.
- Once the mushrooms are cooked down, add 1 cup of almond milk and stir. Combine until well incorporated.
- Separately, make a cornstarch slurry by combining 1 teaspoon cornstarch with 1 teaspoon water. Whisk until no clumps remain.
- Add the slurry to the soup and bring it to a simmer.
- Once simmering, it should begin to thicken.
- Continue stirring until you reach the thickness you desire, then turn off the heat.
- Scoop the soup out to serve and garnish with rosemary (optional), or other green herbs
Notes
- Keep cooking this soup down until it reduces and use it as a base for things like green bean casserole or a sauce for a pasta!
- Add more nutrients to this healthy soup by adding some greens such as kale, spinach, broccoli, or even chopped asparagus.
- If you like mushrooms, but want a soup that doesn't have quite as many, reduce the amount of mushrooms from 8 ounces to 6 or 4 ounces. You'll still have a great mushroom taste without it being overwhelming! This is a great option for someone who might be a pickier eater.
Nutrition
Serving: 1 cup | Calories: 169kcal | Carbohydrates: 13.7g | Protein: 5.5g | Fat: 10.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 4g | Sodium: 226.7mg | Potassium: 423.6mg | Fiber: 2.3g | Sugar: 0.7g | Vitamin A: 6.7IU | Vitamin C: 2.7mg | Calcium: 20mg | Iron: 4mg
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