Cream of Mushroom Soup (Vegan)
This Cream of Mushroom Soup contains no dairy, but it is thick, creamy and absolutely delicious! Despite being low calorie, it is nutrient-dense and very filling. It makes a lovely lunch or light dinner. We love to serve it with a couple of slices of toasted whole grain bread.
Ingredients
- 2 TBSP vegan butter or dairy free spread (I used Vitalite)
- 1 medium white onion finely diced
- 3 tsp minced garlic
- 500 g / 18 oz mushrooms sliced (I used chestnut (crimini) mushrooms)
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 65 g / ½ cup whole wheat flour (or sub with plain (all purpose) flour)
- 480 g / 2 cups plant milk (I used fortified soya milk)
- 480 g / 2 cups freshly boiled water
- 3 tsp vegetable bouillon powder (I used Marigold; you could sub with a crumbled stock cube)
- ¼ tsp freshly cracked black pepper
- 2 TBSP fresh parsley finely chopped, optional for garnish
Instructions
- Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
- Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
- Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
- Remove from the heat. Leave to cool for a couple of minutes (the soup will thicken as it cools). Taste test and add more freshly ground black pepper, if desired.
- Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
- Divide the soup between four warm bowls. Add an optional sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.