Vegan Cream of Mushroom Soup
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 tbsp thyme, fresh or dry, minced
- 5 cups fresh brown mushrooms, sliced
- 6 tbsp of all-purpose flour
- 6 cups chicken or vegetable broth
- 1 vegetable bouillon cube, crumbled
- 2 tsp salt, adjust to taste
- 2 tsp black pepper, adjust to taste
- 1/3 cup cashew milk or half and half
- 1/2 cup fresh parsley
Preparation
Heat butter and oil in a large pot over medium-high heat until melted
Sauté onions, thyme and garlic for 2 to 3 minutes or until fragrant and softened
Add mushrooms, cook for 5 minutes
Sprinkle mushrooms with flour, mix well and cook for 2 minutes
Add broth and crumble in bouillon cube, mix again and bring to a boil
Reduce heat to low-medium heat, season with salt, pepper
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened
Reduce heat to low, stir in cashew milk or half and half
Allow to gently simmer (do not boil)
Adjust salt and pepper to your taste
Mix in parsley and serve warm
