Cream of Mushroom Soup by Alphafoodie

appetizer gluten-free mushroom soup vegan vegetarian

Images and recipe by Alphafoodie
*Servings 4
*Prep time 5 minutes
*Cook time 10 minutes
*Total time 15 minutes
*Calories 291Kcal


INGREDIENTS 

  • 2 pounds chestnut mushrooms washed and sliced
  • 1 medium-sized onions
  • 2 garlic cloves
  • 3 cups vegetable stock/Broth 
  • 1/2 cup cream or oat milk/cream or cashew milk/cream or other dairy-free milk for lighter options (soy, oat, cashew, etc.)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp Nutmeg optional
Toppings of 'serving' options. Including toast, omega seed sprinkles, kale chips, and more.
INSTRUCTIONS
  • First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.

  • In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.
  • Add the sliced mushrooms and cook for 7-8 minutes until they soften.
    *Chef's note: You can Sautee the mushrooms for longer to brown and caramelize them, to add more depth of flavor, or just until lightly fried.
  • Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute.

  • In the Nutramilk food processor, add the mushroom mixture and the creamy element, and blend until the desired consistency (I usually blend until smooth and creamy). *Chef's note: You can also leave this soup unblended. If so, combine all of the ingredients in a pot over the stovetop and heat over medium-high heat until warmed through.
  • Taste the soup and adjust any of the seasonings as necessary and then serve!

  • Any leftover can be stored in the fridge for between 4-5 days.
  • To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.
  • Reheat the soup in the microwave or over the stovetop. You may need to add a little more cornstarch (make a slurry with cornstarch and water, then mix into the soup as it heats) to thicken the soup.


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