Soups and Stews

Creamy Vegan Mushroom Soup

By Nuts & Twigs

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This vegan mushroom soup combines rich, earthy mushrooms in a savory veggie broth, delivering a velvety, comforting experience

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– vegan butter – onion  – garlic – thyme – rosemary – parsley – mushrooms  – flour – vegetable broth – plant-based milk – salt – pepper

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Ingredients

Heat some vegan butter in a big pot over medium heat. Sauté chopped onion and minced garlic with a pinch of salt until the onion turns translucent, about 5 minutes.

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Add mushrooms Throw in mushrooms and cook for about 7 minutes until mushrooms shrink and soften.

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Add mushrooms Throw in mushrooms and cook for about 7 minutes until mushrooms shrink and soften.

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Add flour Add the flour and stir until well combined. Saute for about 2 minutes. You may want to deglaze the pot as necessary with water or veggie broth if it sticks a little.

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Simmer Slowly pour in the vegetable broth and stir continuously so no lumps form. Bring it all to a boil. Let the soup simmer on low heat for about 10 minutes.

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Plant milk Pour in the milk and give it a good stir. When heated through, turn off the burner.

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Season and serve Add the salt and black pepper to taste. If you have some mushroom seasoning, add it in for extra flavor. Garnish with fresh herbs or a drizzle of olive oil.

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Enjoy! Visit the link below for detailed information on this recipe, including precise quantities, helpful tips, and more.

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