Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

  • 9 Tbsp olive oil
  • 3 shallots (finely chopped)
  • 9 cloves garlic (finely grated)
  • 1 1/2 lb. button mushrooms
  • 2 Tbsp Dry Sherry
  • 3/4 cup chickpea flour
  • 3 cups unsweetened almond milk (chilled)
  • 3 cups reduced sodium vegetable broth
  • Pinch fresh nutmeg (finely grated)
  • Pinch dried thyme
  • Salt and freshly ground black pepper to taste
  1. In a skillet over medium high heat, heat olive oil.
  2. Add shallots and garlic, and saute for 1-2 minutes.
  3. Add mushrooms and brown, about 4-5 minutes.
  4. Add flour.
  5. Stir until veggies absorb liquid. The longer you cook, the browner the color will become.
  6. Add dry sherry and cook until it evaporates, about 60-90 seconds.
  7. Whisk in small increments of almond milk to dissolve the all the flour. Make sure there are no clumps.
  8. Add vegetable broth, nutmeg, thyme, salt, and black pepper.
  9. Bring to a boil and then reduce heat to simmer. Stir gently as needed.
  10. Thicken sauce to desired consistency, about 8-10 minutes.