Vegan Cream of Mushroom Soup
A homemade vegan cream of mushroom soup uses vegetable broth, soy milk, and a dairy-free sour cream alternative for a rich, plant-based meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Slice mushrooms, dice onions, and mince garlic.
-
Sauté mushrooms, onion, and garlic in vegan margarine in a large pot for 3-5 minutes until soft.
-
Reduce heat to medium-low, add vegetable broth, cover, and simmer for at least 45 minutes.
-
Stir in flour (or cornstarch slurry), non-dairy sour cream, and soy milk.
-
Simmer for another 20-30 minutes, or until thickened.
-
Season with salt and pepper before serving.
Nutritional Info (per serving)
Calories:
223 kcal
Carbohydrate:
16 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
6 g
Saturated Fat:
11 g
Sodium:
591 mg
Sugar:
9 g
Fat:
16 g
Unsaturated Fat:
0 g