You won't believe Vegan Cream of Mushroom Soup is vegan! It's so creamy and rich, it always gets mistaken for classic mushroom soup. Enjoy vegan mushroom soup as a soup or substitute it for cream of mushroom soup in recipes.
In a 3-quart skillet or sauce pot over medium-high flame, heat OLIVE OIL.
Add MUSHROOMS; sauté 3-5 minutes until tender, stirring as needed.
Add SHALLOT and GARLIC; sauté a few minutes until tender, stirring as needed.
Sprinkle FLOUR over veggies and sauté until it's absorbed, stirring as needed (about 1 min).
Turn it into vegan mushroom soup
(optional) Stir in DRY SHERRY and sauté about 1 min, stirring as needed.
Add MILK in small amounts, whisking to dissolve flour and remove clumps. Add NUTMEG, SALT, and PEPPER.
Bring just to a boil. Reduce heat to med-low and simmer until sauce thickens, whisking continuously.FYI: All-purpose flour takes a few minutes longer to thicken than chickpea flour.
Serving and storage instructions
Once soup thickens to your liking, remove from heat. Serve warm.To store, allow to cool and refrigerate up to 5 days in an airtight container. Enjoy as a mushroom soup or use as a substitute for canned cream of mushroom soup.
Tips to make the best vegan mushroom soup:
To thicken the soup, allow it to simmer longer. To thin it, add liquid in small amounts during reheat until desired consistency is reached, stirring as needed.You can substitute any milk for almond milk, depending on your taste preferences and dietary restriction.