A rich and creamy dairy-free cream of chicken soup made with vegan chicken.
Sauté the mushrooms and peppers in a tbsp of oil over medium-low heat, and sprinkle with a little salt.
If using soy curls - break up the dry soy curls into small pieces before adding to the broth. (If using other vegan chicken strips seen notes below).
Pour the plant-based milk into the soup.
Tips for making a roux:
To use the starch method to thicken the soup:
How to use vegan chicken strips instead of soy curls...