Vegan Cream of Mushroom Soup
This recipe can be used as a swap for vegan condensed mushroom soup or as a cream of mushroom soup base for casseroles. It's also great on its own with crackers!
Servings: 3 servings
Calories: 245kcal
Ingredients
- ¼ cup vegan butter divided; olive oil also works
- 8 ounces baby bella mushrooms diced
- ½ medium sweet yellow onion diced
- ½ teaspoon kosher salt adjust to taste
- 3-4 cloves garlic minced
- 1 teaspoon dry thyme
- ¼ cup all-purpose flour
- 1 ½ to 3 cups unsweetened non-dairy milk soy, almond, or oat milk
- ¼ teaspoon black pepper adjust to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sherry cooking wine optional, see note #2
Instructions
- Heat a large skillet over medium heat. Add two tablespoons of vegan butter. Once melted, add the chopped mushrooms, onions, and salt. Cook for 8-10 minutes, until softened.
- Add the minced garlic and thyme, cooking until the garlic golden and fragrant, about 2 to 3 minutes.
- Add the remaining 2 tablespoons of butter, stirring until melted. Sprinkle in the all-purpose flour. Cook for another 2 minutes, stirring frequently to prevent burning.
- Using a whisk, slowly stir in just ½ cup of the milk, whisking until a thick paste forms.
- To make condensed soup: Slowly whisk in just 1 more cup of milk, for a total of 1 ½ cups milk. Add the black pepper. Once the mixture starts bubbling over medium heat, reduce to medium-low. Simmer until thickened, stirring occasionally, about 3 to 5 minutes. It should be thick enough to coat the back of a spoon without sliding off.
- To make cream soup: Slowly whisk in the remaining 2 ½ cups of milk. Add the black pepper. Once the mixture starts bubbling over medium heat, reduce to medium-low. Simmer until thickened, stirring occasionally, about 6 to 8 minutes. It should be thick enough to coat the back of a spoon without sliding off.
- Stir in the soy sauce and sherry cooking wine. Taste for seasonings, adjusting as needed.
Video
Notes
- Baby bella (cremini) or white mushrooms work here.
- The condensed soup recipe makes about 2 cups (16 ounces) of soup, which is a little more than one can of condensed mushroom soup. Use it in recipes that call for a can of condensed mushroom soup. These recipes typically thin the recipe with additional milk or broth.
- The cream soup recipe is a great starter for casseroles. I use a similar recipe in my green bean casserole, squash casserole, and vegan tater tot casserole.
Nutrition
Calories: 245kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 770mg | Potassium: 626mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 13mg | Calcium: 202mg | Iron: 2mg
