Somer's Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free recipe.
- 1 diced onion
- 3 cloves minced garlic
- 1 lb sliced mushrooms
- 6 cups veggie broth
- 1/2 Cup dry sherry optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 Tablespoons nutritional yeast
- 1 Cup raw cashews soak for a few hours if you don't have a power blender
- salt and pepper to taste
Saute the onions and garlic in a bit of veggie broth.
Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
Add veggie broth, herbs and sherry. Reduce heat and simmer for 20 minutes.
Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy.
Return to pot, season with salt and pepper to taste.
Heat for five more minutes until slightly thickened.
On days that I'm rushed, I've been known to just throw all the ingredients in a slow cooker and turn it on low for the day.
Nutritional values based on one serving
Calories: 313kcal | Carbohydrates: 23g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Sodium: 124mg | Potassium: 1023mg | Fiber: 3g | Sugar: 6g | Vitamin C: 5.1mg | Calcium: 47mg | Iron: 4.1mg