Try this Cream of Mushroom Soup, Vegan recipe, or contribute your own.
Suggest a better descriptionIn a 3 quart skillet or sauce pot over medium-high flame, heat OLIVE OIL until shimmering.
Add SHALLOT and GARLIC; sauté and stir until tender (1-2 min.)
Add MUSHROOMS; sauté and stir until lightly browned (3-5 min.)
Add FLOUR; sauté until veggies absorb flour (longer sauté = browner color)
Add DRY SHERRY; sauté and stir until it evaporates (about 1 min.)
Whisk in ALMOND MILK in small amounts, ensuring that flour dissolves and no clumps appear.
Then add NUTMEG, THYME, SALT and PEPPER.
Bring just to a boil, reduce heat to med-low, simmer until sauce thickens, whisking as needed (7-10 min).
Once thickened, remove from heat; serve warm or allow to cool and refrigerate up to 4 days in airtight container.
NOTES: If you want the soup thicker once it's cooked: Thououghly whisk together 2 Tbsp Chickpea Flour with 1 Tbsp Almond Milk (remove all lumps); add to soup and simmer until it thickens, whisking as needed; repeat if necessary. If you want the soup thinner once it's cooked; Whisk in small amounts of Almond Milk and continue simmering until you reach the desired consistency.
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: Servings | ||
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Calories: 753 | ||
Calories from Fat: 271 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 291.8mg | 10 % | |
Potassium 1907.4mg | 50 % | |
Total Carbohydrate 83g | 24 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 68.4g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 753
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