Creamy Vegan Mushroom Soup
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Recipe Intro From willedmond
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ingredients
- 1/2 cup vegan butter
- 1 pound sliced baby portobello mushrooms
- 1 large yellow onion, diced
- 1 tablespoon all-purpose flour
- 3 cloves garlic, sliced thinly
- 2 cups vegetable stock
- 1 tablespoon red wine vinegar
- 2 cups oat milk
- 2 sprigs fresh thyme, plus more for garnish
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Method
Step 1
In a large pot over medium heat melt vegan butter. Add onion and sauté for 2 minutes. Next, add your mushrooms a handful at a time to ensure they brown perfectly, and cook for 5-8 minutes.
Step 2
Add the flour to the mushrooms while I’m the pot and stir constantly. Allow to cook for 2 minutes.
Step 3
Next, add in your garlic and red wine vinegar and cook for 2 minutes while stirring.
Step 4
Add vegetable broth, oat milk, thyme, salt & pepper and cook for 5-7 minutes, then lower the heat to simmer and cook for 20 minutes.
Step 5
Add fresh thyme to the soup and serve while hot.