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The ingredients needed to cook Vegan Cream of Mushroom Soup:
- Use 1 lb Oyster Mushrooms (roughly chopped)
- Take 3 tbsp Herbs de Provence
- Take 4 clove Garlic (Diced)
- Provide 6 cup Almond milk
- Prepare 1 tsp Salt
- Prepare White or black pepper
Instructions to make Vegan Cream of Mushroom Soup:
- Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally.
- In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered.
- Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown.
This creamy mushroom soup starts much like any other - with mushrooms, of course! They're obviously the most important part of the soup, and This time I held back a few of my garlicky sautéed mushrooms to serve on top of my vegan cream of mushroom soup, and I also added some. This easy vegan cream of mushroom soup is made with simple ingredients you may already have in your kitchen! The secret to the deep earthy flavors of this homemade cream of mushroom soup is to caramelize the mushrooms in olive oil or vegan butter, along with onions, garlic, and fresh herbs. Can Vegans Eat Cream of Mushroom Soup ?
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