Vegan Cream of Mushroom Soup

Recipe

Soup, Chili & Stew
Vegan Cream of Mushroom Soup

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

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Description

Looking for a vegan or dairy-free version of cream of mushroom soup? Found it. This savory soup doubles as a thick gravy topping for mashed potatoes and works just as good in your favorite green bean casserole.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.Gustare Vita olive oil
3 clove(s)garlic, minced
1large shallot, sliced
1 tbsp.fresh thyme
1(16-oz.) pkg. sliced baby bella mushrooms
Hy-Vee salt, to taste
2 tbsp.white wine vinegar
1 ½ c.Hy-Vee unsweetened almond milk
2 tbsp.Hy-Vee cornstarch
1 c.vegetable broth

Things To Grab

  • Medium saucepan
  • Whisk
  • Small bowl
  • Small containers with tight fitting lids, for storage

Directions

  1. Heat olive oil in a medium saucepan over medium heat. Add garlic, shallot, thyme, and mushrooms; season with salt. Saute until onions and mushrooms have softened, about 7 to 10 minutes.

  2. Deglaze pan with white wine vinegar, scraping any burnt on bits from the bottom of the saucepan.

  3. In a small bowl, whisk together cold almond milk and cornstarch; set aside. Add vegetable broth to saucepan. Slowly stir in almond milk mixture. Cook, over medium heat, until sauce reduces and thickens, about 10 minutes.

  4. Place 1 cup portions into small containers with tight fitted lid. Use in recipes that call for cream of mushroom soup.

Nutrition facts

Servings

150 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Total Carbohydrates: 16g
  • Protein: 5g

Daily Values

0%
Iron 6%
0%
Calcium 15%
0%
Vitamin D 10%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen