This recipe is perfect for when you need a can of cream of mushroom soup for a casserole. Intro to the Vegan Cream of Mushroom Soup. It’s also vegan, gluten free and keto friendly with 7g net carbs per serving! Here are the ingredients you will need to make it: I used my vegan Chick’n Broth, but the soup would also be great with instant broth made with Magical Broth Powder. It’s so savory, extra creamy, and it has the most delicious velvety texture. Then cook over medium-high heat for about 10 minutes. This is a super easy vegan cream of mushroom soup that can be done under 30 minutes. This Vegan Cream of Mushroom Soup is just like it sounds – rich, silky, and creamy with an intensely mushroomy flavor. A cozy, thick and creamy mushroom soup made with fresh portobello mushrooms, non-dairy milk and raw macadamia nuts that can be enjoyed as is or substitute cream of mushroom soup in your favorite casserole recipes. Vegan Condensed Cream of Mushroom Soup This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup and it’s ready to go in about 10 minutes! This easy vegan cream of mushroom soup is better than any canned soup you could buy! It’s made with a fraction of the effort as traditional wild rice soup, gets a protein helping hand from white beans, and is 100% creamy yet 100% dairy-free. In a large saucepan at medium-high heat, add olive oil and onions. This Creamy Mushroom Soup is made from scratch and uses very little ingredients to make an amazing soup! Canned soup has gotten a bad rap over the years, ... Amy’s veggie-crust pizzas, vegan mac and cheese and roasted poblano enchiladas. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. It’s made with protein-rich organic chickpeas, brown rice, mushrooms, veggies, and fresh herbs, and in addition to being vegetarian (and vegan) , it’s gluten-free, dairy-free, and certified kosher . The flavors just blend soooo well, and it’s ultra creamy and delicious. Recipe originally published in October 2018, updated in November 2020. Full of flavor and ready in just 15 minutes. This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. These three canned soup hacks teach you can to transform canned soup into a meal using tomato soup, butternut squash soup and mushroom soup. This hearty soup with a tomato broth base is loaded with veggies and barley. Baby it’s cold outside, and that means it’s 100% soup season. I love mushroom soup and have made many of them over the years, but think this one is my best so far. This Cream of Mushroom Soup has been an entire year in the making. Cream of mushroom soup often comes as a condensed soup in a can or box, ready to be used immediately. To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently. If you want or need this simple homemade mushroom soup recipe to be gluten-free as well as vegetarian and vegan, there's an easy solution. Instructions. 13. Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. It’s also really rather a snap to make. In a 6 to 8-quart stockpot or Dutch oven, warm the oil over high heat. Sam Turnbull. Fear: Washed mushrooms will take on extra water. Sauté until onions soften and take on a golden colour, about 3-4 minutes. The recipe also has a dairy-free and vegan option. I used 3 kinds of mushrooms in this soup. The addition of coconut milk makes it super creamy despite being dairy-free! 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