Description
Savory, creamy, and completely dairy free, this vegan cream of mushroom soup is the delicious and comforting fall recipe you've been looking for. It's ready in about 30 minutes, making it an easy weeknight dinner that you can freeze and enjoy throughout the holiday season to use in casseroles, pies, or hearty sauces.
Ingredients
- 5 tablespoons dairy free butter, divided
- 1 cup shallots
- 2 medium cloves garlic, finely minced (2 teaspoons)
- 24 oz mushrooms, sliced
- 3 cups vegetable broth, divided
- 1 cup dairy free milk
- 1/4 cup marsala wine
- 3 tablespoons low sodium Tamari or soy sauce
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons all purpose or gluten free 1 to 1 flour
- 1 teaspoon fine grain kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 3-4 tablespoons freshly chopped parsley, plus more for topping
- 2-3 teaspoons freshly chopped thyme
Instructions
- Whisk together 3/4 cup of broth with 2 tablespoons of flour and set aside to thicken. Add butter to a soup pot over medium heat. Once melted, add shallots and garlic, and cook for 5 minutes.
- Next, add the mushrooms, stir well, and cook until the mushrooms are softened, about 10 minutes.
- Stir in paprika, salt, and black pepper. Pour in marsala wine and simmer 2-3 minutes to burn off the alcohol.
- Pour in broth, milk, the broth mixed with flour, Tamari, white wine vinegar, and fresh thyme. Bring to a boil, then lower heat and simmer, covered, for 10 minutes.
- Next, stir in the remaining tablespoon of butter and fresh parsley, cooking for an additional 7-10 minutes.
- Taste and add more salt and pepper if desired.
Notes
To make this soup gluten free, use Tamari and gluten free flour.
To make your soup smooth, blend in batches in a heat-safe blender. We like to blend it so that there are some chunks left over, but be sure to be safe while blending hot liquids.
Storage: You can store in an airtight container for up to 5 days. Reheat in a saucepan over medium low heat, and add in a bit of veggie broth if the soup has thickened up in the fridge.
Freezing: Keep frozen for up to 3 months. To thaw, move to the refrigerator and let sit overnight, then heat up in a saucepan, adding vegetable broth if the soup has thickened up in the freezer. We really like freezing soups in ice cube trays, smaller bags, or in special purpose soup freezing trays.
Choice of dairy free milk: You can use whichever dairy free milk you prefer, but we think coconut milk, cashew milk, or soy milk lend the best texture to the soup, given they all share a rich, creamy texture.
Wine: If you don't like the flavor of wine or if you're abstaining, you can simply leave the wine out of this recipe.
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 7.8 g
- Sodium: 1568 mg
- Fat: 8.6 g
- Carbohydrates: 20.5 g
- Fiber: 3.5 g
- Protein: 10.2 g
