Description
This homemade cream of mushroom soup is dairy free and vegan, with a gluten free option. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup.
Ingredients
Scale
- 2 tablespoons olive oil, or melted vegan butter
- 8-ounces sliced mushrooms, minced
- 1 sweet onion, minced
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/2 cup all-purpose flour, or 1/4 cup cornstarch
- 2 cup mushroom stock (or vegetable broth)
- 1 cup almond milk
Instructions
- Heat a large stockpot or Dutch oven to medium-high heat. Add olive oil, mushrooms, onion and garlic. Sauté until the onions are translucent.
- Sprinkle the salt, pepper, thyme and flour over the mixture and stir to coat.
- Slowly whisk in the mushroom stock and almond milk.
- Bring the mushroom soup to a low boil and simmer, stirring frequently, until thickened.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 113
- Sugar: 6.3 g
- Sodium: 622.1 mg
- Fat: 1.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 22.2 g
- Fiber: 1.8 g
- Protein: 4.5 g
- Cholesterol: 0 mg
