Vegan Mushroom Soup Recipe

Rating 5.0
| 0
This vegan mushroom soup is so rich, creamy and savory that it's hard to believe it's vegan! Thickened with nutritional yeast and chickpea flour, this silky soup is also gluten-free.
Dinner
New American
12
ingredients
6
steps
40
minutes
A pioneer in the field of plant-based cooking, Chef Dominique helped revolutionize the Phoenix culinary scene when she created its first vegan hot dog cart. She continues to evolve her cooking skills and develop new ways of educating others about the benefits of a plant-based diet by creating innovative vegan fare for large events and venues, and is excited to now share her passion and knowledge of food with you.

Ingredients

Servings:
2
3 tblsp
olive oil
8 oz
baby bella (cremini) mushrooms, rinsed, de-stemmed and chopped
1
shallot, minced
4
cloves garlic, minced
1/2 cup(s)
chickpea flour
1 cup(s)
vegetable stock
15 oz
coconut milk
2 tblsp
nutritional yeast
1 tblsp
rice vinegar
1/2 tsp
thyme
1 tsp
liquid aminos
salt and pepper, to taste

Directions 6 steps | 40 Minutes

Step 1

Heat the olive oil in a deep pot. Add the mushrooms, shallot and garlic. Season with salt and pepper. Cook until the mushrooms have reduced in size and have become very tender.

Step 2

Next, stir in the chickpea flour to make a roux.

Step 3

Once everything is coated in the chickpea flour, stir in the vegetable stock and coconut milk. Stir quickly and briskly while slowly pouring the liquids to avoid lumps.

Step 4

Next, stir in the nutritional yeast, rice vinegar, thyme and liquid aminos.

Step 5

Cook the soup on a medium simmer until the soup is thickened, stirring the vegan mushroom soup often.

Step 6

Once thickened, remove from the heat and cool for 5 minutes before serving. Enjoy!

Nutrition Per Serving
View All
CALORIES
794
FAT
68.2 g
PROTEIN
22.3 g
CARBS
36.1 g

FOOD FOR THOUGHT?

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