Vegan Cream of Mushroom Soup
Vaishali Honawar published this recipe on holycowvegan.net. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by J and S on SeeMeCook
A thick, creamy, and comforting mushroom soup that uses a simple flour roux and cashew milk to achieve a rich texture without dairy. This 8-ingredient recipe is soy-free and can easily be adapted for oil-free or gluten-free diets.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 5 g
- 110 g
- 6 g
- 1 g
- 25 g
- 720 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.13 kg before cooking, which is about 280 g per serving.
Steps
Blend the cashews with 1 cup of the vegetable stock until completely smooth and set aside.
In a saucepan, heat the olive oil (or 2 tablespoons of vegetable stock for oil-free).
Add the finely diced onions and minced garlic along with a pinch of salt and ground black pepper. Saute, stirring frequently, until the onions turn translucent but do not brown. It is important to cut the onions very fine so they melt into the soup.
Add the sliced mushrooms to the pan. If desired, you can add a splash of white wine at this stage for extra flavor. Saute the mushrooms over medium-high heat until they are tender, about 5-8 minutes.
Add the thyme or sage and stir to mix.
Add the all-purpose flour (or rice flour for gluten-free). Mix well and let the flour cook for a couple of minutes, stirring frequently to ensure it cooks evenly and doesn't burn.
Add one cup of the vegetable stock, stirring vigorously as you do so to avoid any lumps from forming. A whisk can be helpful at this stage.
Add one more cup of stock, continuing to stir. When the mixture comes to a boil, stir in the blended cashew milk.
Once the soup comes back to a boil, you can thin it out with more stock until it reaches your preferred consistency. Check the seasoning and add more salt and pepper as needed. For extra depth, you can add a tablespoon of soy sauce if not avoiding soy.
When the soup comes to a final boil, stir once more and turn off the heat. Serve hot.
Notes
Nut-free variation: Replace the cashew milk with unsweetened soy milk or a blend of soy milk and a peeled, baked potato for creaminess. Gluten-free variation: Use 2 tbsp rice flour instead of all-purpose flour. Storage: This soup freezes well in a freezer-safe container for up to three months. Serving suggestion: Serve with crusty French bread and a green salad.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 111
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 5 g
- Fiber
- 2 g
Where the calories come from
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