Vegan Cream of Mushroom Soup

A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. You will love how easy this is to make. The deep earthy flavors of a classic home-made cream of mushroom soup recipe cant be beat. You’ll never open a can of mushroom soup after trying this recipe.

32 oz whole brown mushrooms

6 garlic cloves finely chopped

2 whole yellow onions roughly chopped

4 tbsp vegan butter

2 tbsp grapeseed oil

1/4 cup chopped cilantro (save some to add at the end of cooking)

1 celery stalk chopped

1 chicken bouillon

2 tbsp flour

4 cups no beef broth (can also use vegan beef bouillon follow the recipe on package for broth)

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp umami seasoning

1/2 tbsp salt

1 tsp black pepper

1/2 cup coconut milk (full fat)

Heat butter and oil in a large pot over medium- high heat until melted. Sauté onion for 2-3 minutes until softened. Add garlic and cook about 3 minutes till softened.

Add mushrooms, celery and cilantro and allow to cook for 5 minutes. Add onion powder, garlic powder, and umami seasoning. Sprinkle mushrooms with flour, mix well and cook for 2-3 minutes. Add broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cube.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Remove 3 cups of mushroom mixture from pot and place in a high speed blender. Blend on medium for 30 seconds. Return mixture to pot.

Reduce heat to low and, stir in coconut milk.. Allow to simmer. Adjust salt and pepper to taste if needed.

Mix in remaining cilantro.

Serve warm.

*Add garlic bread as a delicious side for dipping

Enjoy

*Note: Its important to use full fat coconut milk only I used Aroy-d brand.

*I used No Beef Broth from Oceans Halo. I purchased at Whole Foods. You can also purchase on line.

*For the mushrooms I used Baby Bella, but any mushroom will do.