Enjoy a delicious Cream of Mushroom Soup that’s both vegan and gluten-free. Perfect for a comforting meal any time of the year!
Deliciously Creamy and Wholesome Comfort in Every Bowl
This creamy mushroom soup is an excellent way to enjoy mushrooms, transforming them into a rich and flavorful dish. With its combination of white mushrooms, sweet onions, and garlic, it creates a delightful base that is both nutritious and satisfying. Packed with essential nutrients such as selenium, copper, potassium, phosphorus, and vitamins B2 and B5, this soup is not only delicious but also a healthy option that is low in calories and plant-based.
The preparation is straightforward, requiring just a few key ingredients, including vegan butter, white wine, and flour to thicken the soup. The addition of heavy cream makes it indulgently creamy, while fresh parsley and thyme add a burst of freshness. This recipe is perfect for utilizing any extra mushrooms you may have and can easily be adapted to suit personal tastes or dietary preferences, ensuring a comforting meal that everyone can enjoy.
Indulge in a Wholesome Bowl of Earthy Goodness: A Velvety Vegan Delight!
Hi there welcome to simple plant-based food and today we’re going to be making my creamy and flavorful cream of mushroom soup this soup is super simple to make and is packed with essential nutrients I’ll talk more about the nutrition throughout the video the ingredients we will need will be a pound and a half of white mushrooms one large.
Sweet onion four cloves of garlic a big bunch of fresh thyme and some fresh parsley you will also need 4 and 1/2 cups of some sort of liquid I don’t like using veggie broth so I’m using 4 and 1/2 cups of water along with half a teaspoon of allpurpose seasoning here I have 3 tbspoon of vegan butter 1 cup of heavy.
Cream I’m using a homemade one but you can also use a store-bought one 1/4 cup of glutenfree allpurpose flour half a teaspoon of black pepper and 1 teaspoon of salt and half a cup of white wine we’re going to start by slicing our mushrooms some people like chopping off the stems I like keeping mine but I do like chopping off just the bottom part.
Because that part is a little harder so for each mushroom you’re just going to pop off the stem and slice that into small pieces mushrooms are a very nutritious food as they provide a wide range of vitamins minerals minerals and antioxidants they are especially high in Copper selenium and vitamin D as well as.
Vitamin B2 B3 and B5 which are crucial for a variety of body functions like energy production metabolism and maintaining healthy skin and nervous system and for the onion we’re going to start by slicing it into thin strips and then we’re going to finely dice it onions are rich in vitamin C and fiber which can help boost your immune system.
And improve digestion onions also contain calcium and prebiotics which help contribute to maintaining strong and healthy bones once your onions are diced you can set them aside so we can prepare the rest of our ingredients here I have a large bunch of fresh thyme and you’re just going to.
Take each spring and pull off all of the small leaves this process does take a little bit of time th contains THL which is an essential oil with potent antibacterial and anti-fungal properties it can help fight infections caused by bacteria and fungi thyme is also rich in antioxidants which can help strengthen the immune.
System and here I have just a small bunch of fresh parsley which I’m just going to chop up to garnish on top this step is optional though and lastly I’m going to grate my garlic using a garlic press similarly to time garlic is known for being rich in antioxidants and anti-inflammatory.
Compounds garlic is also rich in selenium and vitamin C which can help fight free radicals and protect against oxidative stress if you’re enjoying this recipe then please make make sure to like And subscribe so you can get notified anytime I post a new video now let’s get back to the recipe to my Dutch oven I’m.
Going to start by adding 3 tablespoons of vegan butter and you’re just going to let this melt slowly then add in your onions from earlier and you’re going to let these cook in the butter for a few minutes or until translucent and add in your garlic as well mixing that in to.
Incorporate once the onions have cooked for a bit you can add in your mushrooms now it might seem like this is a lot but they will reduce in size and you can also add in 2 teaspoons of the fresh thyme and mix this in well so the onions at the bottom don’t burn you’re going to let this cook for about 5 minutes so the.
Mushrooms can reduce in size after about 5 minutes you can add in half a cup of white wine and you’re going to let this cook over medium heat for a few more minutes so the alcohol can evaporate then add in A4 of a cup of gluten-free allpurpose flour you’re going to want to cook the flour for a.
Few minutes the soup has been simmering for a few minutes so the flour is completely cooked and the mushrooms have reduced in size at this point we can add in the rest of our ingredients here I’m adding in 4 and 1/2 cups of water along with a little bit of allpurpose seasoning but you can also.
Use vegetable broth and you’re going to bring this to a boil once boiling you can add in half a teaspoon of black pepper and a teaspoon of salt and just mix that in well now that we’ve added in the salt and pepper you can reduce the heat to a.
Simmer pop on the lid and you’re going to let this simmer covered for 15 to 20 minutes when the soup has finished simmering you can add in one cup of heavy cream I’m using a homemade one but you can also use a store bought version and just stir this in well I like to cook it for another 5 5 minutes after the heavy cream is added.
In and the last ingredient will be the rest of the fresh time here I have about a tablespoon to 2 tablespoons you can also add in your fresh parsley at this point the soup is technically ready to serve if you prefer a chunkier soup I do not so I’m going to be using an immersion blender to make it really nice and creamy this part is.
Optional though when your soup is creamy like this it’s ready to serve this recipe makes eight servings each one totaling 113 calories 4 grams of protein and 2 G of fiber this cream of mushroom soup is packed with essential vitamins and minerals in the chart up here I have the.
Daily values percentage wise of all the vitamins and minerals present I’ll just zoom in on it so you can see it a little bit better thank you so much for watching and follow for more simple plant-based recipes
