There is nothing quite as comforting as a warm soup in the winter, but one soup I have really missed since going vegan is a good cream of mushroom.
I have finally developed the perfect recipe for this and have been making it non stop, because it’s that good.
Here’s how to make it:
⌁2tbsp vegan butter
⌁1 small onion, chopped
⌁1 clove of garlic, minced
⌁600g mushrooms, chopped
⌁1l veggie broth
⌁1 1/4 cup nutritional yeast
⌁2tsp garlic powder
⌁1tsp onion powder
⌁1/2 tsp cayenne
⌁3cups plant milk
⌁3tsp soy sauce
⌁1 sprig of thyme
⌁2 bay leaves
In a large pot, fry the onion with the vegan butter.
Add the garlic, thyme and bay leaves and keep stirring until the garlic is tender but not burnt. Add the mushrooms and stir.
Next, add the onion powder, garlic powder, cayenne and flour and mix well.
Add in the veggie broth little by little as you stir, and follow with the plant milk. Don’t worry about any lumps, as we will deal with those later.
Once the mixture is hot, add in the nutritional yeast and soy sauce and let simmer until the mushrooms are tender and the mixture had thickened.
Take out the thyme and the bay leaves, and blend the soup until smooth.