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A bowl full of homemade healthy cream of mushroom soup

Cream of Mushroom Soup

Plant-based
Gluten-free

Healthy homemade mushroom soup, vegan and gluten-free, offers a nutritious and comforting option for those with dietary restrictions. Made with wholesome ingredients like mushrooms, onions, and vegetable broth, it provides a rich source of vitamins, minerals, and antioxidants. They're particularly notable for their potential to support immune function, heart health, and cognitive function. Additionally, mushrooms are a good source of protein and dietary fiber, making them a valuable addition to a balanced diet.This satisfying soup is flavorful, easy to prepare, and perfect for warming up on chilly days while catering to diverse dietary needs.

Ingredients

  • 4 tablespoons vegan margarine
  • 1 tablespoon olive oil
  • 2 white onions diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds (750grams) fresh mushrooms, sliced
  • 2 teaspoons chopped thyme
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 6 tablespoons gluten free flour
  • 4 cups vegan chicken stock or vegetable stock
  • 1 - 2 teaspoons Himalayan salt
  • 1/2 - 1 teaspoons black pepper
  • 2 vegan beef bouillon cubes crushed
  • 1 cup heavy dairy free cream or half and half
  • chopped fresh parsley for serving
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves:
4
Ingredients
  • 4 tablespoons vegan margarine
  • 1 tablespoon olive oil
  • 2 white onions diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds (750grams) fresh mushrooms, sliced
  • 2 teaspoons chopped thyme
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 6 tablespoons gluten free flour
  • 4 cups vegan chicken stock or vegetable stock
  • 1 - 2 teaspoons Himalayan salt
  • 1/2 - 1 teaspoons black pepper
  • 2 vegan beef bouillon cubes crushed
  • 1 cup heavy dairy free cream or half and half
  • chopped fresh parsley for serving
Prep time:
10 mins
Cook time
30 mins
Total time:
40 mins
Serves:
4

Instructions

  1. In a large pot over medium-high temperature, heat the vegan margarine and oil until the margarine is melted.
  2. Add in the onions and sauté until the onions are translucent for about 2-3 minutes and then add the garlic and cook for about 1 minute.  
  3. Add your sliced mushrooms to the pot along with the chopped thyme.
  4. Cook for approximately 5 minutes.
  5. Now add in the 1/4 cup red wine vinegar and the 1/4 cup water, stir well and cook for another 3 minutes.
  6. Sprinkle the gluten free flour over the mushrooms and wine mixture, stir well and cook for 2 minutes.
  7. Add the vegan chicken stock and bring to a boil. Once it reaches boil point reduce the heat to low-medium.
  8. Season with salt, pepper and the crushed vegan beef bouillon cubes. Stir well.
  9. Cover and allow to simmer for 10 - 15 minutes, stirring occasionally until it reaches a thickness you like.
  10. Turn the temperature to low heat and stir in the non dairy cream and heat through. Do not allow it to boil.
  11. Once its heated through turn off the heat.
  12. Serve hot with some sprinkled parsley. Enjoy!
Fresh Button Mushrooms

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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”

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