This vegan soup recipe is creamy and comforting, perfect for a cold winter day and great in casserole recipes!
Equipment | Single Burner |
Difficulty | Easy |
Vegan Soup for vegan casseroles.
So many easy casserole dishes call for either cream of mushroom or cream of chicken soup and it can be difficult to find vegan alternatives. That's why this vegan cream of mushroom soup recipe is so nice to have! You can get the same thick, creamy, savory flavors at home that work just as well in a green bean casserole or other hearty casserole recipes.
Comforting soup idea for rainy days.
This homemade cream of mushroom soup is also an excellent choice to savor on rainy autumn evenings or cold winter days. It is an easy recipe and doesn't take very long to make! So the next time you need a vegan soup idea for a cold winter dinner, try this cream of mushroom!
Substitutions:
Can I use other types of mushrooms? Shimeji, button, or Cremini mushrooms also work really well!
Substitute for red miso paste: You can use white miso paste or 1 Tbs soy sauce.
Substitute for sweet paprika powder or cayenne: If you don't have these ingredients you can leave them out. If you have nutmeg, add a dash of that.
Money Saving Tip |
Miso paste and mushrooms are often both cheaper when purchased from an Asian grocery store. |
How many "cans" does this soup recipe make?
This recipe makes 3 1/2 cups of soup. The canned condensed version, after adding the additional can of water or milk (as suggested on the can) makes about 2 1/2 cups. So this recipe makes about 1 cup extra soup compared to the can after preparation.
Let's Begin:
Gather ingredients and heat a medium soup pan over medium heat.
Dice the 8 oz (225g) baby bella mushrooms and put them straight into the hot pan. Allow them to cook, stirring occasionally, until they become tender in their own juices, about 10 minutes. Meanwhile, dice the 1 yellow or white onion finely and mince the 3 cloves garlic.
When the mushrooms have cooked down, add the 4 Tbs oil and the minced onions. Lower the heat to medium low and cook the onions until soft, stirring occasionally, about 10 minutes.
Add the minced garlic and cook while stirring until fragrant, about 1 minute.
Add the 1/4 cup flour and stir until everything is coated evenly in the pan. Cook it while stirring occasionally for about 3 minutes, being sure to scrape the bottom of the pan often so it doesn't burn.
Add the 1 cup veggie broth, 2 tsp red miso paste, 1 tsp yellow or French mustard, 1/2 tsp ground black pepper, 1/2 tsp salt (or to taste), 1/4 tsp sweet paprika powder, and dash of cayenne powder, whisking everything together to remove any lumps.
Add the 2 1/2 cups plain, unsweetened, non-dairy milk and raise the heat to medium high. Bring to a boil while stirring often with a whisk, being sure to scrape the bottom frequently.
Once it comes to a boil and thickens, taste and adjust seasoning. Then remove from heat and serve immediately.
Enjoy!
What to serve with this vegan cream of mushroom soup?
If you're going to eat the soup as a meal, instead of using it in another recipe, you may be wondering what to serve with it. I suggest trying some of these tasty additions;
Crackers
Fresh Bread
Rolls
Baked Sweet Potatoes
Roasted Veggies
Etc.
Storage.
This soup recipe is good in the fridge for 5-7 days. It will form a skin on top when it cools, but you can stir the skin back in when reheating. Reheat in either a sauce pan on the stove or in the microwave.
Can I freeze it? You can! It's best if you let it thaw overnight before reheating it and it will also need to be whisked during or after reheating.
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