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You will love this cream of mushroom soup because its easy, quick, and tastes amazing. Even if you are not a mushroom fan give this soup a try.
My husband and I are trying to love mushrooms but its a struggle if I'm being honest. What is not a struggle is enjoying mushrooms in this soup!
I love making this soup on a cold winter day and pouring it over a whole grain.
Also this soup will also thicken as it sits.
Print The Recipe Here (New Feature!)
Easy Cream of Mushroom Soup
Serves 6-8
Makes around 12 cups [Freezes great!]
Ingredients:
1 medium red onion (chopped)
3 minced garlic
4 cups vegetable stock
16 oz baby bella mushrooms (chopped)
3 Tbsp oat flour
1 cup nutritional yeast
1 tbsp thyme or sage (Use the Trader Joes 'Herbes de Provence' if you can find it!)
1/2 cup raw cashews
2 cups nondairy milk unsweetened
1 Tbsp lemon juice
[Pepper and miso to taste!]
Directions:
+Sauté onions in a large soup pot on your stovetop with 1-2 tbsp of vegetable stock.
+Once onions are translucent add in minced garlic.
+Add in chopped mushrooms and mix to well combined with onions/garlic.
You may need to add 1-2 tbsp of vegetable stock to help mushrooms cook down.
+After mushrooms are cooked, add in thyme seasoning.
+Sprinkle in three tablespoons of oat flour and stir until everything is mixed together.
+Pour in the remainder vegetable stock and nutritional yeast.
+Bring soup to a boil.
+Blend the nondairy milk, raw cashews, and lemon juice in a high speed blender.
(You can also swap the cashews out for white beans!)
+Add mixture into your soup and mix well.
Optional: Mix in black pepper, miso, or any other seasonings you like!)
