Vegan cream of mushroom soup! Oh yes!

I have been craving cream of mushroom soup for the past week or so. I don’t really like the canned kind, because I try to eliminate dairy when I can and I don’t like the consistency of the canned version.

I bought some mushrooms at the grocery store on Saturday, with the full intent to make some sort of cream of mushroom soup, but I didn’t know how I would make it creamy. I had some plain almond milk that I could mix in, but would it really give it the desired creaminess?

Last night it hit me. To make the cream of mushroom soup creamy, I should add unsweetened coconut milk! Unsweetened coconut milk is a pantry staple for me (It should be for you, too! It’s yummy and versatile!).

Don’t be fooled by the photo! There are plenty of mushrooms in this soup although in the photo it appears they are hiding.

Vegan Cream of Mushroom Soup

1 small red onion, diced
1 tablespoon vegan margarine (or butter if you don’t want to make this vegan)
A splash of olive oil
4 cups of chopped mushrooms
1 tablespoon of minced garlic or six cloves of garlic
3 cups vegetable broth
1 can unsweetened coconut milk
2 tablespoons of flour
Salt and pepper to taste

In a large pot, add the onions, garlic, and mushrooms in the margarine and add the splash of olive oil. Cover and cook on low until the onions are translucent and the mushrooms are a nutty brown. (Mushroom notes: I sliced some, diced some, and chopped some to give a the soup some different textures. I also used button, oyster, crimini, and shiitake mushrooms. Locals, Hannafords has a mixed package of mushrooms containing all of these mushrooms, except the button mushrooms, which I purchased separately.)

When the onions, garlic, and mushrooms have cooked down, add the vegetable broth, cover, and cook on low for about 35-40 minutes.

After the 35-40 minutes have passed, stir in the can of unsweetened coconut milk and the flour and add salt and pepper to taste. I used a whisk to make sure the flour wasn’t lumpy. I also was light on the salt and heavy on the fresh ground pepper. Simmer for an additional 10-15 minutes uncovered. Keep an eye on this, stirring from time to time because you don’t want this to scorch.

Because I like things spicy, I also added some crushed red peppers to my serving.

I hope you enjoy this soup. I love it and I think it will be something I make often. It’s so good!

Have a great night everyone and keep cooking!

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