This Vegan Cream of Mushroom Soup is an absolutely amazing. Whether you are vegetarian, vegan, or just conscious of dariy or lactose in your diet, you will be blown away with how easy this recipe is to prepare, and how good it tastes.
2 Tablespoons Olive Oil or substitute vegetable broth or water
16oz. White Button Mushrooms, sliced Diced
1 small Onion Diced
3 cloves Garlic Minced
1/4 cup Flour consider Gluten free flour
1 liter/4 cups Vegetable Broth
1 teaspoon Dried Thyme
1 can coconut milk use full-fat coconut milk
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Vegan Cream of Mushroom Soup
In a large soup pot, heat oil over medium-high heat. Add the mushrooms, onion, and garlic and sauté (or simmer) until the mushrooms have softened and browned.
Sprinkle /add the flour to the almost dry mushrooms, stir until blended and cook for 1 minute. Add a spoon of broth or water if necessary.
Pour in the vegetable broth, coconut milk, thyme, salt, and pepper. Be sure to use your spoon to scrape the bottom of the pan and remove any bits that may have stuck to the bottom.
Bring back to a simmer and cook for about 5 minutes to thicken slightly.
Eat this soup on its own, or use in recipes that call for cream of mushroom soup.