This will be your favorite cream of mushroom soup!
What’s more comforting in the fall than a hot bowl of creamy soup? You can add more veggies and it will be a satisfying meal in itself. Also, you can make
this cream of mushroom soup as thick as your heart desires.
Serves 4
FOR THE VEGETABLE MIXTURE
- 1 Tbl Oil (any cooking oil will do)
- 1 medium Onion, chopped
- 1 large stalk of Celery, chopped
(You could also chop one large carrot and throw it in for flavor)
FOR THE MUSHROOMS
- TWO 8 oz. packages of Baby Bella Mushrooms (or a mixture of flavorful mushrooms), cleaned, stems removed and quartered
- 1 Jar fancy Whole Button Mushrooms, reserving a few for presentation
- Salt & Pepper, to taste
- 1 tsp Dried Sage, or to taste
TO THICKEN THE SAUCE
- 1 Tbl All Purpose Flour
FOR THE BROTH
- 2-1/4 C Low Sodium Vegetable Broth
- 1/4 C vegan Sour Cream
- 1 Tbl Cornstarch
- 1/4 C SO Delicious Dairy Free Almond (or Coconut) Milk Creamer (NOTE: if you can’t find these, use canned coconut milk)
Serves 4
FOR THE VEGETABLE MIXTURE
- 1 Tbl Oil (any cooking oil will do)
- 1 medium Onion, chopped
- 1 large stalk of Celery, chopped
(You could also chop one large carrot and throw it in for flavor)
FOR THE MUSHROOMS
- TWO 8 oz. packages of Baby Bella Mushrooms (or a mixture of flavorful mushrooms), cleaned, stems removed and quartered
- 1 Jar fancy Whole Button Mushrooms, reserving a few for presentation
- Salt & Pepper, to taste
- 1 tsp Dried Sage, or to taste
TO THICKEN THE SAUCE
- 1 Tbl All Purpose Flour
FOR THE BROTH
- 2-1/4 C Low Sodium Vegetable Broth
- 1/4 C vegan Sour Cream
- 1 Tbl Cornstarch
- 1/4 C SO Delicious Dairy Free Almond (or Coconut) Milk Creamer (NOTE: if you can’t find these, use canned coconut milk)
