Introduction
Embrace the magic of Vegan Cream of Mushroom Soup. This divine recipe envelopes the senses in the earthly goodness of rich mushrooms enveloped in a dreamy, creamy broth. It’s the perfect dish to counter chilly nights or cozy around with friends.
Why Make This Recipe
Choosing this recipe ushers in a bowl-full of nourishment, taste, and comfort. It’s vegan-friendly, packed with wholesome ingredients and excites your palate with its luscious texture and robust flavor. If that wasn’t enough to swoon you, the preparation and cooking are a breeze, requiring nothing more than staple kitchen ingredients and just 35 minutes of your time!
How to Make Vegan Cream of Mushroom Soup
Ingredients:
– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 lb (450g) mixed mushrooms, sliced
– 2 tbsp all-purpose flour
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk or 1 1/2 cups almond milk
– 1 tbsp soy sauce or tamari
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Directions:
1. Warm the olive oil in a large pot over medium fire. Introduce onion and garlic to it, sauté until the onion turns translucent.
2. Toss in the sliced mushrooms and let them cook until they brown and release most of their moisture.
3. Lavishly spread flour on the mushrooms. Stir thoroughly so the mushrooms bask in its coat. Let it cook for another minute.
4. Gradually pour the vegetable broth with consistent stirring till it reaches simmering temperature.
5. Toss in the coconut milk, soy sauce, and dried thyme. Season as per taste with salt and pepper.
6. Allow the soup to simmer for roughly 10 minutes, occasionally stirring. For added creaminess, blend half the soup and return it to the pot.
7. Serve it hot, garnished with a sprinkle of fresh parsley.
How to Serve Vegan Cream of Mushroom Soup
Delight in the sheer decadence of this Vegan Cream of Mushroom Soup with some warm, crusty bread. Its silken smoothness and intense mushroom flavors are sure to warm your heart and satiate your cravings.
How to Store Vegan Cream of Mushroom Soup
The Vegan Cream of Mushroom Soup can be stored in the refrigerator for up to 5 days. Make sure you keep it in an airtight container. You can also freeze the soup for up to 3 months – just make sure to thaw in the refrigerator overnight before reheating.
Tips to Make Vegan Cream of Mushroom Soup
Use a blend of various mushrooms to increase the depth of flavors. For a gluten-free alternative, use cornstarch or arrowroot powder instead of the all-purpose flour. If you prefer smooth soup, blend the entire soup and adjust its consistency using vegetable broth.
Variation (if any)
Want to reimagine the classic Vegan Cream of Mushroom Soup? Add some diced carrots to the mix for freshness or stir in some cooked lentils or beans for added protein. You could even saute some celery alongside the onions for a nice crunch.
FAQs
1. Can I use regular milk instead of coconut milk? – Vegan Cream of Mushroom Soup traditionally uses plant-based milk. However, if you’re not following a vegan diet, feel free to use regular dairy milk.
2. I don’t have fresh mushrooms. Can I use canned mushrooms? – Yes, canned mushrooms canned be used; however, the freshness and flavor from fresh mushrooms are unbeatable.
3. Can I make this soup ahead of time? – Absolutely! The soup’s flavours develop over time, making it a great dish for meal prep or when expecting guests. Just make sure you store it properly.