Vegan Mushroom Soup
This soup has a creamy dairy-free and gluten free broth with sauteed fresh mushrooms seasoned to perfection.
Ingredients
- 1 lb. Fresh Mushrooms In this recipe I have used white button, baby portabello or crimini. Pick your favorite mushroom.
- 1 Leek Any small onion will work for this soup.
- 1 1/2 Cups Vegetable Broth
- 1 Cup Plant Based Milk In this recipe I used a unsweetened plain almond milk.
- 1 Tbsp Gluten Free Flour
- 1/2 Tbsp Cornstarch
- 3 Tbsp Oil Any oil can be used to saute the vegetables. My favorites are olive or avocado oil.
- 1/2 tsp Thyme
- Salt and pepper to taste.
Instructions
- Clean and slice the celery, leek, and mushrooms.
- In a large sauce pan, add oil, celery, mushrooms and the leek.
- On a medium high heat, cook the vegetables until tender and slightly browned.
- In a large measuring cup, add the broth, flour and cornstarch and blend until there is no lumps.
- Pour the broth into the sauce pan, add all the seasonings and cook for about 10 minutes.
- Next add the milk, stir and cook for another 10 minutes.
- After 20 minutes, taste for seasoning.
- Serve hot with your favorite side or as the main dish!
Notes
How to serve this soup?
I love to serve this soup with a fresh side salad and a slice of toasted bread.
Add a sandwich with this soup on the side with saltines.
Toss shredded vegan cheese on top of the soup.
Sprinkle fresh herbs on the soup, such as fresh basil, thyme or parsley.
Or enjoy this soup just as it is.