Plant-Based Cream of Mushroom Soup
RECIPE BELOW! Cream of mushroom soup is a staple around the holidays, not necessarily for a stand alone dish but DEFINITELY used for cooking!
A couple of years ago, I started experimenting with making my own cream of mushroom soup. I don’t make it often, so I only tested the recipe around the holidays each year.
I’m proud to report that this year, I think I nailed it!! It’s creamy, you taste the mushrooms as the center flavor of the dish, and it’s got lots of umami!
I hope you’ll give this a try! I use it in my green bean casserole (recipe coming!).
Enjoy, mes amis!
Plant-Based Cream of Mushroom Soup
Yield: 2
Prep time: 8 MinCook time: 15 MinTotal time: 23 Min
This is a simple, savory, and delicious plant-based soup! Eat it alone or use it to cook with in place of the standard "Cream of Mushroom" soup!
Ingredients
- 1 onion, diced
- 4 large cloves of garlic, minced ( ~ 2 Tbsps)
- 2 Tbsps olive oil
- 8oz baby portobello mushrooms, rinsed and minced
- 1/4 cup low sodium soy sauce or tamari
- 2 Tbsps vegan Worcestershire sauce (Lord Sandy's or Kroger brand are good choices)
- 1 tsp ground black pepper
- 1/2 tsp dried tarragon
- 1/4 tsp ground thyme
- 2 cups non-dairy milk
- 1/4 cup corn starch or flour
- 2/3 cups low sodium vegetable broth
Instructions
- Sauté onion in the olive oil until soft and translucent (7-8 minutes). Add the minced garlic and sauté for 30 seconds or until you can smell it.
- Add the mushrooms and a splash of the broth and cook for 3-4 minutes until the mushrooms start to reduce and start to produce and aroma.
- Add the soy sauce, Worcestershire, pepper, tarragon, thyme and milk to the pot and bring to a low boil. In a separate container, whisk together the rest of the broth and the corn starch. Add to the pot.
- Simmer for a minute or two until the soup thickens. Remove from heat.
- Taste, adjust, and serve!