Vegan Creamy Mushroom Soup

Creamy soups are great: summer, fall, winter, and spring—it doesn’t matter the season. And this cream of mushroom soup is a satisfying soup superfood! Making your own soup is so much healthier than getting it from a high-in-sodium can. And mushrooms are one of those hearty vegetables that emulate (and improve on the concept of) meat.

You can make this recipe two ways, blend all ingredients together or take out half of the mushrooms and add after, depending on whether you want your recipe chunky or not. If you opt to blend it all, the soup will be creamy! Either way this soup is flavorful, rich and super healthy. It comes together in about 20 minutes and is simple to make.

Vegan Cream of Mushroom Soup

Ingredients

• 1 shallot, diced
• 1 bundle green onions
• 2 cups shitake mushrooms
• 2 cups cremini mushrooms
• 1 cup button mushroom
• 1 cup unsweetened almond milk
• 1 ½ cup low sodium vegetable broth
• 1 tablespoon Sunwarrior Turkey Tail Mushroom
• ¼ cup arrowroot flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon Sunwarrior Sea Salt
• ½ teaspoon pepper

Directions

1. In a large saucepan heat olive oil. Add shallots, broth, Turkey Tail powder, salt and pepper and green onion. Let this cook for 2 minutes or until fragrant. Add mushrooms and cook until they have reduced in size and soft.
2. Remove ¼ cup of cooked mushrooms if using to place in soup later. If you want a creamier soup then opt out of removing mushrooms
3. Reduce heat to medium and let cook for 6-7 minutes
4. Add almond milk and cook for another 2 minutes
5. Pour soup into a blender and blend until there are no more chunks remaining
6. Return to pot and add arrowroot flower and thyme. Whisk well so it’s smooth.
7. Let cool and place in fridge until consumption

Eating healthy doesn’t mean having to give up the classic dishes we grew up on, it just means we find ways to recreate them and typically they end up being more scrumptious than the originals. This homemade soup trumps any can of mushroom soup. The best part is you can double or even triple this recipe. Place it into containers into the freezer and voila, soup on the go whenever you want. This soup also acts as a great base for casseroles. You can impress your family with the most rock star green bean and mushroom casserole ever tasted.

However you use it, You’ve gotta try this superfood boosted Mushroom soup recipe now