Vegan Cream of Mushroom Soup. I've long been a fan of this vegan cream of mushroom soup. The flavors just blend soooo well, and it's ultra creamy and delicious. It's also really rather a snap to make.
For this post, I wanted you, my beloved reader, to have a dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.
I mean…everyone should have this recipe…even if you're not vegan!
This divine Vegan Cream of Mushroom Soup hugs you with warmth and deliciousness.
You can cook Vegan Cream of Mushroom Soup using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Vegan Cream of Mushroom Soup
- You need 1 lb of Oyster Mushrooms (roughly chopped).
- It's 3 tbsp of Herbs de Provence.
- Prepare 4 clove of Garlic (Diced).
- You need 6 cup of Almond milk.
- You need 1 tsp of Salt.
- Prepare of White or black pepper.
How to Make Vegan Cream of Mushroom Soup. Start by cooking up those mushrooms. You'll need a large nonstick cooking surface. If the pot you're planning on cooking your soup in has this, feel free to use it for the mushrooms.
Vegan Cream of Mushroom Soup instructions
- 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..
- In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered..
- 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..
I'm using a cast iron skillet because it's got a bit more cooking surface than my Dutch oven. Cream of mushroom soup is a staple that is used as a base in many homemade dishes. It's well-suited for that or tasty enough to enjoy by itself. If you love cream of mushroom soup but want or need a vegan option, you are in luck! A Creamy Vegan Mushroom Soup that is savory, thick, rich, hearty, easy to make, and delicious.
