Vegan mushroom soup

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Ingredients

Adjust Servings:
50 grams Vegan butter
1 Onion
4 Garlic cloves
4 teaspoons Thyme
800 grams Chestnut mushrooms
A pinch of both Salt & pepper
60 grams Flour / All-Purpose Flour
1 liter Vegetable broth
250 ml Vegan heavy cream (I used one from Oatly)
30 grams (plus extra for garlish) Fresh parsley

Nutritional information

308
Calories
22g
Carbs
21g
Fat
7g
Protein
6g
Sugar

Vegan mushroom soup

  • 40 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Preparations

Peel and finely dice the onion. Chop the garlic.
Slice the mushrooms.
Chop the parsley.

2
Done

The soup part 1

Melt the vegan butter in a large pot on medium-high heat. I like to add a bit of oil.
Sauté the onion and garlic until the onion is soft and translucent.
Then add in the thyme and mix together followed by the mushrooms.
Add a pinch of salt and pepper and cook until the mushrooms are soft and have shrunk.

3
Done

The soup part 2

Once the mushrooms are soft, add in the flour and mix well for about 2 minutes. Then add in the vegetable stock and mix really well until the flour has dissolved and there are no more lumps. This may take a while.
Bring this to a boil and then cover with a lid and simmer for about 20 minutes or until the soup has thickened. Make sure you stir occasionally.

4
Done

The soup part 3

Once the soup has been simmering for a while, add in the vegan heavy cream replacement. Make sure you don't boil the soup anymore, you can heat it but just don't boil it.
Taste and adjuse the seasoning, mine needed some salt and pepper. Finally add in the parsley. Serve the soup and sprinkle with some extra parsley.

Jalisha

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