Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup is so creamy and comforting.
Servings 3 Servings
Calories 374kcal
Ingredients
- 1 tablespoon dairy free butter - for sautéing
- 8 ounces mushrooms - sliced
- ½ cup dairy free butter - for roux
- 6 tablespoons all purpose flour - for gluten free version use chickpea flour
- 1 cup vegetable broth
- 1 cup dairy free milk - or coconut milk from a can
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Melt 1 tablespoon dairy free butter in a skillet over medium high heat.
- Add the mushrooms and sauté for 10 to 15 minutes. Set aside.
- In a medium saucepan melt the remaining ½ cup butter over a medium-low heat.
- Add in flour and whisk together until well combined.
- Add vegetable broth and dairy free milk. Whisk until smooth which will be about 1-2 minutes.
- Season with salt, pepper, garlic powder and onion powder.
- Bring to a simmer and cook until it begins to thicken, About 3-5 minutes, If it becomes too thick you can add a little more dairy free milk.
- Add the sautéd mushrooms. Heat through.
- Remove from heat and serve or allow to cool completely if storing.
- Store in airtight container in refrigerator.
Video
Nutrition
Serving: 1Serving | Calories: 374kcal | Carbohydrates: 16g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Trans Fat: 6g | Sodium: 1065mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg