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Vegan Cream of Mushroom Soup

Servings: 4-6
Time: ~40 minutes
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INGREDIENTS

  • 4 Tbsp milkadamia, buttery spread
  • 1 Tbsp oil
  • 2 onions, diced
  • 4 cloves garlic minced
  • 1 ½ lbs fresh mushrooms, sliced (pick your favorites)
  • 4 tsps chopped fresh thyme
  • ½ cup Marsala wine (or dry white wine)
  • 6 Tbsp flour (can substitute for all-purpose GF flour)
  • 4 cups vegetable broth
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 c milkadamia, unsweetened creamer

 

INSTRUCTIONS

  1. Heat buttery spread and ail in a dutch oven over medium heat until melted.
  2. Sauté onion for 2-3 minutes until softened; add garlic and cook for about 1 minute.
  3. Add mushrooms and 2 tsp thyme, cook for 5 mins and wine and cook for another 5.
  4. Add flour to mushroom mixture and cook for 2-3 minutes, add veggie stock; bring to boil.
  5. Add salt and pepper.
  6. Reduce heat to simmer for about 15 minutes, stir occasionally until thickened.
  7. Add in cream; simmer for another 3 minutes until warmed.
  8. Salt and pepper to taste.
  9. Garnish with remaining thyme.
  10. Serve.

 


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