Best Vegan Cream Of Mushroom Soup Recipes

VEGAN MUSHROOM SOUP

Steps:

• Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
• Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
• This will allow the mushrooms to release their water.
• After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
• Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
• Add sea salt and black pepper to taste.
• Garnish with fresh herbs and serve.

VEGAN CREAM OF MUSHROOM SOUP

Steps:

• Slice the mushrooms, dice the onions, and mince the garlic.
• In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
• Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
• Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
• Allow to simmer another 20 to 30 minutes or until soup has thickened.
• Season generously with salt and pepper before serving.

VEGAN MUSHROOM SOUP

Steps:

• In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
• Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
• Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
• and stir in the parsley. Season with salt and pepper.
• Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
• Serves 4 - 6
• Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.

VEGAN CREAM OF MUSHROOM SOUP

Steps:

• In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.