VEGAN MUSHROOM SOUP
From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!
Provided by Julie | The Simple Veganista
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- and stir in the parsley. Season with salt and pepper.
- Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- Serves 4 - 6
- Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.
Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg
EASY VEGAN MUSHROOM SOUP
This vegan mushroom soup is creamy and full of flavour. It's so easy to make and ready in 15 minutes.
Provided by Sophie & Paul
Categories Soup
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan, heat the olive oil and fry the onions until translucent.
- Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink to about half their size.
- Add the garlic and dried herbs and fry for another minute.
- Now add the soy sauce, coconut milk, water and stock powder, and give it a good stir.
- Bring up to a simmer and cook for around 3 minutes.
- With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms for a garnish, or partially blend for a more textured soup.
- Serve with a swirl of coconut cream or vegan yoghurt, black pepper and a sprinkle of fresh herbs.
Nutrition Facts : Calories 498 kcal, Carbohydrate 16 g, Protein 9 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 1 mg, Sodium 802 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
VEGAN CREAM OF MUSHROOM SOUP
Steps:
- Slice the mushrooms, dice the onions, and mince the garlic.
- In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
- Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
- Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
- Allow to simmer another 20 to 30 minutes or until soup has thickened.
- Season generously with salt and pepper before serving.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g
VEGETARIAN MUSHROOM SOUP
Make and share this Vegetarian Mushroom Soup recipe from Food.com.
Provided by Katzen
Categories Clear Soup
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
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