Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup


  • 2 tbs olive oil
  • 1 medium yellow onion, diced
  • 1 large stalk celery, diced
  • 2 cups shitaki mushrooms with stems removed, sliced thin
  • 2 cups portabella mushrooms, sliced thin
  • 3 cloves garlic, diced fine
  • 1 tbsp unbleached white flour, sifted
  • 1 1/2 cups mushroom stock
  • 3 cups plain hemp milk
  • 2-3 tbsp nutritional yeast-adjust to taste
  • salt and white pepper to taste

 preparation steps:

1. in soup pot, saute onion and celery in hot oil until onions are soft and transparent

2. add sliced mushrooms and saute until tender and browned - mushrooms absorb a lot of oil so add a little extra olive oil if pot seem too dry

3. add garlic and saute for one more minute

4. sift flour slowly over sauteed mushroom mixture stirring while adding and saute a few minutes while stirring to remove flour taste

5. add mushroom stock, hemp milk, salt and white pepper and simmer on medium heat-stirring regularly - until soup begins to thicken

6. add nutritional yeast to taste and simmer on low heat - stirring often - until ready to serve 

7. garnish with a flat leaf parsley sprig


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