Vegan Cream of Mushroom Soup To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Now, I know I will get asked this, yes, you can use oil instead of a vegan.

Ingredients of Vegan Cream of Mushroom Soup

  1. You need 1 lb of Oyster Mushrooms (roughly chopped).
  2. You need 3 tbsp of Herbs de Provence.
  3. You need 4 clove of Garlic (Diced).
  4. You need 6 cup of Almond milk.
  5. Prepare 1 tsp of Salt.
  6. You need of White or black pepper.

Vegan Cream of Mushroom Soup step by step

  1. Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally..
  2. In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered..
  3. Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown..

It never fails to delight my taste buds and impress those who may. How long does this Vegan Cream of Mushroom Soup keep for? This Mushroom Soup keeps covered in the fridge for up to a few days and freezes well. Reheat in a pot on the hob (stove) until piping hot - add a splash of water if necessary. Substitutions you can make to this recipe A Creamy Vegan Mushroom Soup that is savory, thick, rich, hearty, easy to make, and delicious.

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