Cream of Mushroom Soup
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Serves: 2-3 bowls
 
A creamy mushroom soup, without the heavy cream, featuring my "Best Thing I Ever Cooked" mushroom gravy.
Ingredients
  • 1 cup baby portabella, diced
  • ½ yellow onion chopped
  • 2 cups low sodium "No-chicken" broth or vegetable broth
  • ½ cup water
  • 1 tbsp reduced sodium tamari
  • ½ cup nutritional yeast
  • ½ tsp black pepper
  • sea salt to taste
  • 1 tbsp olive oil
  • 1 cup vegan daiya cheese
Instructions
  1. Heat olive oil in a pan over medium-high heat.
  2. Add onions and saute for 2-3 minutes.
  3. Pour water and ½ of broth into your pan, along with the mushrooms and cook for 2-3 minutes.
  4. Stir in nutritional yeast, pepper, salt (if needed), ½ cup of vegan cheese and tamari. Cook for another minute.
  5. Transfer to a high speed blender and add the rest of your broth.
  6. Blend on soup setting or on high until thoroughly blended. It should give a creamy, consistency.
  7. Transfer back to pan to heat more and add the rest of the cheese.
  8. Cook until the cheese starts to melt.
  9. Transfer to soup bowls and serve warm.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2015/01/02/vegan-cream-of-mushroom-soup/