Vegan Cream of Mushroom Soup
This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free.
Servings: 6
Ingredients
- 2 tablespoons vegan butter
- 16 oz button mushrooms sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour (or gluten-free flour if preferred)
- 4 cups vegetable broth (1 litre)
- 1 teaspoon dried thyme leaves
- 1 ½ cups full-fat coconut milk (the kind in a can)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
Instructions
- In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle the flour into the mixture, stir and cook 1 minute more.
- Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
Nutrition
Calories: 194kcal
Find it online:
https://itdoesnttastelikechicken.com/vegan-cream-of-mushroom-soup/