Vegan Cream Of Mushroom Soup

Vegan cream of mushroom soup a delicious option for the winter days when you need comfort food.

Vegan cream of mushroom soup. Cook on medium high covered for around 10 minutes. Stir in some flour and get it a little toasty and nutty then stir in a bit of dry sherry or veggie stock. After 10 minutes remove the lid and cook for a further 10 minutes uncovered to allow some of the water to cook off.

Of course this is a dairy free cream of mushroom soup as well and can be tailored to be Top 8 Allergen Friendly. Add the broth cover and simmer for 15 minutes adding plant milk in the last 5 minutes. Vegan Cream of Mushroom Soup I love mushrooms and am learning how to make heartier dishes out of my old favorites.

Theyre obviously the most important part of the soup and they give that amazing rich earthy flavour. It feels amazing and its nutritious savory and healthy. Even better its packed with healthy nutrients.

Slice the mushrooms dice the onions and mince the garlic. Its perfect as a soup serving over rice or using in any recipe requiring Cream of Mushroom Soup. In a large soup or stockpot sauté the mushrooms onion and garlic in vegan margarine for 3 to 5 minutes until onions are soft.

To make Vegan Cream of Mushroom Soupin a large soup pot melt the vegan butter over medium-high heat. I used chestnut mushrooms nothing fancy. Dont cover or put in fridge right away.

All it takes is a few simple steps. Why Youll Love Vegan Cream Of Mushroom Soup. Chickpea flour or other preferred flour dry sherry.