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Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup is rich with umami mushroom flavor. This cream of mushroom soup is the plant-based version of the classic canned recipe. Serve up a warm bowl of this soup on any winter day!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

20

minutes

Cook:

35

minutes

TOtal:

55

minutes

Ingredients

  • 1 Large Yellow Onion, diced
  • 1 Medium Carrot, sliced
  • 6 Cloves Garlic, minced
  • 2 Pounds Cremini Mushrooms, sliced
  • 2 Teaspoons Fresh Thyme Leaves
  • 1/4 Cup Oat Flour
  • 1/2 Cup Dry White Wine
  • 4 Cups Vegetable Broth
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Black Pepper
  • 1/2 Recipe Cashew Cream (1/2 Cup)
  • To Serve: fresh parsley & thyme sprigs

Instructions

  1. In a large pot, sauté the onion, carrot, and garlic over medium heat for 5-7 minutes until the onion is soft. Use a splash of vegetable broth if necessary to prevent sticking.
  2. Add the mushrooms and thyme. Cook another 5 minutes, until the mushrooms are soft.
  3. Add the oat flour and toss to coat. Let cook 2 minutes.
  4. Pour in the wine and allow the alcohol to cook off.
  5. Add the vegetable broth, salt, and pepper. Bring to a boil and let simmer 10 minutes.
  6. Use a slotted spoon to remove 1 1/2 cups of the mushrooms. Transfer the remaining mixture to a blender, add the cashew cream, and puree until smooth.
  7. Return to the pot and stir in the reserved mushrooms.
  8. Serve with a garnish of fresh parsley and thyme.