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.
Servings: 4
Ingredients
- 1 diced onion
- 3 cloves garlic minced
- 1 pound mushrooms sliced
- 6 cups vegetable 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 in hot water for 10 minutes, if you don't have a high speed blender
- salt and pepper to taste
Instructions
- 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.
Notes
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
Nutrition
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