Surprisingly, there are many recipes for vegan cream of mushroom soup. This one was from Pinterest Maria’s post, and I’ve modified it a bit. If you check her original post, you’ll see comments in which people hassled her a bit about putting some feta cheese on the top. The way I see it, if someone is kind enough and brave enough to post a recipe, either make it as is or modify it to your liking. We’re all grownups!
Photo disclaimer… In a perfect world I would have saved some baby Bellas and sautéed them for a beautiful garnish. But guess what? It’s not a perfect world and I forgot to set aside mushrooms for that purpose. You know being perfect doesn’t stop me.
Let’s get to the modifications! The search for mushroom soup was born out of the need to use my huge package of baby Bella mushrooms that I purchased at Costco. 24 ounces of mushrooms waiting in my refrigerator for someone to come up with an original idea. Maria’s recipe called for one package of mushrooms, and I had the equivalent of four!
I started with a tablespoon of coconut oil in my spiffy new blue Dutch oven, and sautéed diced white onion and a teaspoon of minced garlic.
On a gamble I sliced the baby Bellas and added all, yes all of them…to the pot.
Next I added a 48 ounce carton of whole foods vegetable broth, one cup of unsweetened almond milk, a can of drained and rinsed chickpeas, and a few sprigs of time.
After it came to a boil, I let it simmer for about an hour and used my immersion blender to get it to a smooth consistency. I added about 2 tablespoons shoyu sauce and freshly ground pepper to get just the right taste. (You could use soy sauce or just salt, but be careful as you go.) If you make it, skip the immersion blender and go straight to the Blendtec or Vitamix… I had to go that route to get it as smooth as it needed to be.
In the end, well worth it! Creamy healthy soup that gets all of its dark color from mushrooms and vegetable broth. I now have eight generous servings portioned out for the refrigerator and the freezer, which means I have lunches ready and waiting!
If you try it and or use your own modifications, please let me know. Enjoy!
One thought on “Vegan Cream of Mushroom Soup…Imagine!”
Look at all those beautiful mushrooms! Love it.
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