Cream of Mushroom Soup
Author: Jessi Andricks, The House of Healthy
Prep time:
Cook time:
Total time:
Serves: 2-3 bowls
- 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
- Heat olive oil in a pan over medium-high heat.
- Add onions and saute for 2-3 minutes.
- Pour water and ½ of broth into your pan, along with the mushrooms and cook for 2-3 minutes.
- Stir in nutritional yeast, pepper, salt (if needed), ½ cup of vegan cheese and tamari. Cook for another minute.
- Transfer to a high speed blender and add the rest of your broth.
- Blend on soup setting or on high until thoroughly blended. It should give a creamy, consistency.
- Transfer back to pan to heat more and add the rest of the cheese.
- Cook until the cheese starts to melt.
- 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/
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