Vegan Cream of Mushroom Soup
10 minutes minutes
25 minutes minutes
Fun facts: Did you know that "Cream of Mushroom Soup" was first marketed by Campbells in 1934?
We've taken a classic and veganized it! Some more fun facts... cremini mushrooms are also know as "Baby Bellas". Cremini mushrooms, botanically classified as Agaricus bisporus, are a widely used variety that is a member of the Agaricaceae family. Also known as Baby Portobellos, Crimini, and Baby Bella, Cremini mushrooms are a slightly different strain closely related to the white button mushroom and the large portobello mushroom, with the only difference being predominately age. White button mushrooms are the youngest, followed by the Cremini, and then the mature version being the portobello. Varieties within the Agaricus bisporus account for about ninety percent of the mushrooms cultivated in the United States and these mushrooms are favored by chefs and home cooks for their mild taste and versatility in a variety of culinary dishes.
Pretty cool, right? Now you can not only enjoy this delicious soup that is entirely plant-based, but also be the mushroom whiz when these fabulous fungi come up!
1 1/2 tbsp olive oil
1/2 tbsp minced garlic
2/3 cup celery finely sliced
1 pack (16 oz) Cremini mushrooms sliced (Also sold as "Baby Bella")
1 pack (8 oz) white mushrooms sliced
1/2 tbsp fresh thyme finely chopped
2 tbsp NOOCH IT! Cashew Grated Cheeze
1 tbsp soy sauce
1 1/2 cups non-dairy milk
2 cups of vegetable broth
1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp water to make slurry
Salt & pepper to taste
In a large pot, heat the olive oil over medium high heat.
Add garlic, celery, mushrooms, fresh thyme, and season with salt and pepper to taste.
Cook for 10 mins or until the mushrooms are cooked through and have released a lot of their liquid. Some mushroom "juice" on the bottom will add extra flavor to your soup.
Add soy sauce and mix to coat the mushrooms. Set aside a bit of this cooked mushroom for garnish which is optional.
Add the non dairy milk and vegetable broth, cook for 10 mins at a simmer.
Now add the NOOCH IT! and cornstarch slurry and bring to a boil, cook until soup thickens slightly. Season with salt and pepper to taste.
Garnish with cooked mushrooms, fresh thyme and NOOCH IT!.
Serve with toasted sourdough bread, or other bread of your choice, for dipping in the soup.