Vegan Cream of Mushroom Soup

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Vegan Cream of Mushroom Soup

Classic cream of mushroom soup made plant-based with oat milk.

Prep Time5

Cook Time25

Total Time30

Course: lunch

Cuisine: American

Keyword: vegan cream of mushroom soup

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Immersion blender
This is an affiliate link.Food processor

Ingredients

1 onion
1 celery stalk
1-2 cloves garlic
3-4 sprigs fresh thyme or ¼ tsp dried thyme
500g / 6 cups button mushrooms sliced
100g / 1 cup Portobello mushrooms
salt to taste
1 tbsp flour
1 litre / 4 cups This is an affiliate link.vegetable stock
125 ml / ½ cup plant based single cream I used oat cream

Instructions

Heat the olive oil in a medium pot, add the chopped onion and diced celery, cook over low heat for 5-7 minutes. While that is happening, clean the mushrooms and slice them. After the onions soften a bit add in minced garlic ad thyme, cook for 30 seconds longer.
Now bring in the sliced mushrooms to the pot and cook them for about 10 minutes with a pinch of salt, they will release a lot of water, continue cooking until there is only a little liquid left, then sprinkle the flour all over and stir to coat.
Pour in the vegetable stock, bring to a simmer and cook over gentle heat for 10 minutes.
Process in a food processor or blender in batches when the soup is slightly cooled. Then return to the pot and to reheat, taste and add salt if needed. (The easiest way is to use an immersion blender.)

Notes

I used oat cream and was pleased by how well it worked in the soup. I didn't test the recipe with other plant based creams but expect they would also work well.

Nutrition