This healthy, easy, Cream of Mushroom Soup recipe takes 5 minutes to prep and uses mushrooms, almond milk, chickpea flour, and a few pantry staples. It's SO easy and ridiculously scrumptious. Once you taste the best vegan cream of mushroom soup, you really WON'T believe it's vegan!
In a 3 quart skillet or sauce pot over medium-high flame, heat OLIVE OIL.
Add MUSHROOMS; sauté and stir until lightly browned. (3-5 min).
Add SHALLOT and GARLIC; sauté and stir until tender (1-2 min).
Make the roux
Add CHICKPEA FLOUR; sauté and stir until veggies absorb flour (longer saute = browner color)
Turn it into soup
Add (optional) DRY SHERRY; sauté and stir until it evaporates (about 1 min).
Add ALMOND MILK in small amounts, whisking to ensure that flour dissolves and NO clumps appear; then add NUTMEG, SALT, and BLACK PEPPER.
Bring just to a boil, then reduce heat to med-low, and simmer until sauce thickens, stirring as needed (7-10 min).
Serving and storage instructions
Once the soup has become smooth and creamy, remove from heat; serve warm or allow to cool and refrigerate up to 4 days in an airtight container. Enjoy as a soup, or add to casseroles or pasta.
Tips to make the best vegan cream of mushroom soup:
Tip #1. If you cook this soup longer than the instructions, you'll thicken the soup that you could use as a concentrate for Green Bean Casserole.Tip #2. To make the soup thinner, simply add ALMOND MILK in 1/4 cup amounts upon reheating to reach desired consistency.Tip #3. To make the soup thicker, simply heat it over medium heat to reduce the liquid and stir/whisk as needed until it thickens to your liking.Tip #4. You can substitute any milk for almond milk, depending on your taste preferences and dietary restriction.
Yield: 3 cupsServing size: 1 cupNutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.