Cream of Mushroom Soup (Vegan

• Produce

  • 2 8 oz. packages Baby bella mushrooms
  • 1 Jar Button mushrooms, fancy Whole
  • 1 large stalk Celery
  • 1 Chives
  • 1 Onion, medium
  • 1 tsp Sage, dried

• Canned Goods

  • 2 1/4 cup Vegetable broth, low-sodium

• Condiments

  • 1 U]to thicken the sauce:[/u
  • 1/4 cup Vegan sour cream

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tbsp Cornstarch
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 cup So delicious dairy free almond

• Other

  • Reserved fancy Whole Button Mushrooms

Found on theveglife.com

Ingredients

• FOR THE VEGETABLE MIXTURE:
• 1 Tbl Oil (any cooking oil will do)
• 1 medium Onion, chopped
• 1 large stalk of Celery, chopped
• (You could also chop one large carrot and throw it in for flavor)
• *
• FOR THE MUSHROOMS:
• TWO 8 oz. packages of Baby Bella Mushrooms (or a mixture of flavorful mushrooms), cleaned, stems removed and quartered
• 1 Jar fancy Whole Button Mushrooms, reserving a few for presentation
• Salt & Pepper, to taste
• 1 tsp Dried Sage, or to taste
• [u]TO THICKEN THE SAUCE:[/u]
• 1 Tbl All Purpose Flour
• *
• FOR THE BROTH:
• 2-1/4 C Low Sodium Vegetable Broth
• 1/4 C vegan Sour Cream (see notes above for links to specific brands)
• 1 Tbl Cornstarch
• 1/4 C SO Delicious Dairy Free Almond (or Coconut) Milk Creamer (NOTE: if you cant find these, use canned coconut milk)
• *
• FOR SERVING:
• Reserved fancy Whole Button Mushrooms
• Chopped Chives
• *
• OPTIONAL ADD-INS:
• Barley, Farro or Wild Rice - cook to package instructions and add in at the broth stage of this recipe.
•  

Directions

• In a large stock pot, add 1 Tbl of oil, the chopped onions and celery. Saute until they begin to soften.
• Add the cleaned Baby Bella Mushrooms. (Well add the fancy ones later).
• Saute for 5-10 minutes until they begin to soften and brown. Dont go too far with this, we want them to retain their shape and have some texture.
• Season with salt, pepper and sage.
• Sprinkle the flour over the sauteed vegetables and stir until combined. Cook for 1-2 minutes to remove that raw flour taste.
• Add the vegetable stock and bring to a boil.
• Reduce heat to simmer and cover. Cook for 15-20 minutes.
• In a small bowl, combine the cornstarch and almond creamer (or canned coconut milk). Mix thoroughly.
• Add to the soup SLOWLY. It will thicken quickly. I drizzle it in, stir and wait a few minutes until it gets to its full thickening power. You can always add more, but you may not need or want it all.
• Stir in the fancy Whole Button Mushrooms allowing to heat through for a few minutes, reserving a few for serving.
• Garnish with chives.
• Serves: about 4 Cups