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Cream of Mushroom Soup – DAIRY FREE

I made this Cream of Mushroom soup last Thanksgiving, so we could have vegan green bean casserole… because is it even Thanksgiving without green bean casserole? I’ve perfected the flavors and consistency since and with Thanksgiving just over a month away, I knew I needed to share! This soup is packed with delicious flavors and can definitely be eaten alone as a mouthwatering soup, or paired in other dishes to give it a delectable taste and creamy texture!

Make sure to wash and thinly slice your mushrooms and dice the onion before you begin. I think baby bella mushrooms taste the best in this recipe, but really any of them will do! In a medium or large pot, heat oil over medium high heat. Sautee the onion for 5 minutes, or until translucent and fragrant. Then add in the mushrooms, garlic powder, dried oregano, and parsley and sautee another 3-4 minutes. The mushrooms will release some water, which gives the soup an amazing extra depth of flavor! Turn down the temperature to medium-low. Add in the soy sauce, then quickly mix in the flour until there is no dry flour and more of a paste mixture.

Slowly whisk in the non dairy milk. Add the bay leaf, salt and pepper,and continue to cook, stirring often, for about 10 more minutes, or until thickened. Remove the bay leaf and let cool for about 10 minutes. Serve and ENJOY!

Cream of Mushroom Soup – DAIRY FREE

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

Ingredients
  • 2 tbsp olive oil
  • 1 medium onion – diced
  • 16 oz mushrooms – thinly sliced
  • 1/2 tbsp garlic powder
  • 1/2 tbsp dried oregano
  • 1 tsp dried parsley
  • 2 tbsp soy sauce
  • 1/3 cup flour
  • 2 cups non-dairy milk
  • 1 bay leaf
  • 1/4 tsp salt
  • 1/4 tsp pepper
Steps:
  1. In a medium or large pot, heat oil over medium high heat
  2. Sautee onions for 5 minutes, or until translucent and fragrant.
  3. Add in sliced mushrooms, garlic powder, oregano, and parsley. Continue to sautee for 3-4 minutes.
  4. Pour in the soy sauce, then quickly mix in the flour until you have a pastey consistency.
  5. Slowly whisk in the non dairy milk until well combined.
  6. Add in the bay leaf, salt, and pepper and continue to cook for about 10 minutes or until creamy, stirring often.
  7. Pull out the bay leaf. Remove the soup from the heat and let cool for about 10 minutes before serving.

Amanda
PP

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