Vegan Cream of Mushroom Soup
This is a creamy dairy-free soup packed with mushrooms. It can be made gluten-free and soy-free too!
Servings 6 cups
Calories 126kcal
Equipment
- souper cubes (for storage)
Ingredients
- 8 oz. package of mushrooms (I use cremini)
- 1 tablespoon canola oil or other neutral-flavored oil
- 4 cups plain soy milk or other plain milk of choice or 2 cups plant milk 2 cups water or broth
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ cup potato starch or corn starch
- 1 cup cold water
Instructions
- Chop 8 oz of mushrooms into small bite-sized pieces.
- Add 1 tbsp of oil and the mushrooms to the pan with the salt, and sauté over medium heat until the mushrooms darken and release their juices.
- Add 4 cups of milk, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp black pepper.
- Heat until the soup just barely begins to bubble, then reduce the heat to low.
Thicken with the starch method
- In a separate bowl, mix 1/4 cup of potato or cornstarch and 1 cup of water. Stir until it dissolves completely.
- Pour the starch mixture into the hot soup, stirring constantly.
- Continue to heat the soup on low until it thickens and just starts to bubble.
- Turn off the heat and serve hot.
Thicken with a roux method
- Add 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot. Heat the flour and oil for a minute, then slowly ladle in the hot mushroom broth, whisking between each scoop until all the soup is added and the soup begins to bubble.
Notes
- Potato starch gives it a slightly better texture and flavor than corn starch, but if you don't have it, corn starch will work well too.
- If you are using thicker soy milk to make this, like Silk brand or equivalent, use 2 cups of milk and 2 cups of water.
- You can also use unsweetened plant-based milk in this recipe.
- Do not use vanilla-flavored plant milk.
- You may also thicken this soup by adding 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot. Heat the flour and oil for a minute, then slowly ladle in the hot broth, whisking between each scoop until all the soup is added and the soup begins to bubble.
- If using the oil-and-flour method, still add the extra cup of water; just don't add the cornstarch.
Nutrition
Serving: 1cup | Calories: 126kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Sodium: 476mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 12.7mg | Calcium: 231mg | Iron: 1.1mg