Description
This rich and flavorful vegan cream of mushroom soup is loaded with fresh herbs and tender mushrooms! Only 10 simple ingredients and NO coconut milk- so easy!!
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 shallot, diced*
- 8 cloves garlic, minced
- 1 lb mushrooms, any variety
- 1/4 cup fresh thyme
- 4 tbsp white wine vinegar*
- 4 tbsp water
- 6 tbsp all purpose flour*
- 4 cups vegetable broth
- 1 cup oat milk*
- 1 tbsp coconut aminos*
- Sea salt + pepper, taste
- Toppings: more fresh thyme and chopped parsley
Instructions
- Prep: Clean the mushrooms thoroughly by rubbing them with a damp cloth. Then slice them into smaller pieces. Dice and mince the vegetables.
- Sauce: In a large pot, heat the oil on medium heat, and add in the onions, shallot, and minced garlic. Sauce until the onions are translucent and the garlic is lightly browned.
- Cook the mushrooms: Add in the mushrooms and thyme, lightly saute for 2-3 minutes, and cover on medium-low heat. Allow the mushrooms to cook for another 2-3 minutes. Then add in the flour, and toss to coat the mushrooms evenly in the flour. Pour in the white wine vinegar and water, and toss lightly.
- Add in the broth: Pour in the vegetable broth, oat milk, and coconut aminos (along with salt and pepper to taste) and stir. Then bring the soup to a boil. Once boiling, reduce the heat to a simmer, and cover. Let the soup cooke for 15-20 minutes to thicken.
- Serve: Once thickened, scoop the mushroom soup into bowls and serve. Top with chopped parsley and thyme, freshly cracked black pepper and enjoy!
Notes
Shallot: This is optional, as we have the onion, but adds nice flavor!
White wine vinegar: You can also use apple cider vinegar or rice vinegar. Alternatively, you can skip the vinegar and water all together, and add in 1/2 cup white wine.
Gluten free: Swap in a gluten free blend meant to replace all purpose flour and one that contains xanthan gum, as this will thicken properly. I recommend King Arthur measure for measure baking flour. I also like to use einkorn flour, but it is NOT gluten-free (just low gluten).
Oat milk: You can also use cashew cream, cashew milk, or almond milk.
Coconut aminos: You can also use soy sauce or if you’re gluten-free, tamari. I also like using miso paste as well!
Add in beans: For an even heartier soup, stir in 10 ounces of cannellini beans or chickpeas.
