This is not- I repeat, NOT the stuff from the Campbell’s can! This is for real, from scratch cream of mushroom soup. And it is amazing! And you should make it right now. I adapted and veganized this from a Rachael Ray recipe. Here’s the recipe…now get to cooking! (I didn’t take a pic of this one because it’s not very pretty. But it IS delicious!!)
Cream of Mushroom Soup
Ingredients:
1 Tablespoon Earth Balance, divided
1 1/2 lbs baby bella mushrooms, chopped
salt and pepper to taste
1 large onion, chopped
One 4 ounce baking potato
3 cups vegetable broth
1 1/4 cup almond milk (you could use soy if you want, but I like almond milk because it’s thick like whole milk whereas soy milk is kind of thin)
Directions:
In a pot, melt 1/2 Tablespoon of Earth Balance. Add the mushrooms and sauté them until browned. Transfer to a bowl.
Add the remaining 1/2 Tablespoon of Earth Balance to the pot and add the onions. Cook the onions until they are golden brown and tender. Meanwhile, slice the potato thinly. Return the mushrooms to the pot, add the potato, vegetable broth, and 1 cup of water. Simmer for 10 mins.
Puree the soup in a blender and return to pan. Stir in the milk and 1/2 cup of water. Season to taste with salt and pepper. Heat through over medium heat.
Serve with some awesome rustic whole wheat bread and maybe a salad. This recipe makes 4 generous servings.
Enjoy!
