Vegan Cream of Mushroom Soup
This recipe guides you in crafting a comforting vegan cream of mushroom soup. It begins by sautéing mushrooms and aromatics, followed by building a flour-based roux. Vegetable broth and non-dairy milks are then whisked in, simmering to a rich, creamy consistency, finished with a vegan sour cream substitute for a luxurious dairy-free experience.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk
- 1 Ladle
Ingredients
Main
- 3/4 pound fresh mushrooms sliced
- 1/2 small white or yellow onion diced small
- 2 cloves garlic minced
- 1 tbsp vegan margarine
- 3 cups vegetable broth
- 2 tbsp flour
- 1 cup vegan non-dairy sour cream substitute
- 1 cup soy milk or another vegan non-dairy milk substitute
Instructions
- Slice mushrooms, dice the onion, and mince the garlic.
- In a large pot or Dutch oven, melt 1 tbsp vegan margarine over medium heat. Add the sliced mushrooms and sauté until well browned and softened, about 8-10 minutes. Remove mushrooms and set aside.
- Add the diced onion to the pot, adding a touch more margarine if needed. Cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the 2 tbsp flour over the onions and garlic. Cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
- Gradually whisk in the 3 cups vegetable broth until completely smooth and no lumps remain.
- Slowly whisk in the 1 cup soy milk. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.
- Return the sautéed mushrooms to the pot.
- Reduce heat to low and simmer gently for 10-15 minutes, allowing the flavors to meld.
- Remove the pot from the heat. Stir in the 1 cup vegan non-dairy sour cream substitute until fully incorporated.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed before serving hot.
Notes
Achieving deep flavor begins with properly browning your mushrooms; avoid overcrowding the pan to allow for caramelization. When creating the roux, ensure the flour cooks for at least 2 minutes to eliminate any raw taste. Introduce the vegetable broth and soy milk gradually, whisking continuously to prevent lumps and achieve a silky smooth consistency. Stir in the vegan sour cream off the heat to maintain its integrity and prevent separation. For an extra layer of umami, consider adding a pinch of dried thyme or a tablespoon of nutritional yeast during the simmering stage. Season progressively, tasting as you go.