Easy Cream of Mushroom Soup

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.

[Watch the video on making this soup here]

Print The Recipe Here (New Feature!)

Easy Cream of Mushroom Soup

.pdf

Download PDF • 74KB

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!)