© 2015 by Plant Powered Anna. Proudly Created with Wix.com

Topo Athletic MT3 Shoe Review

September 12, 2019

Please reload

My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

Cream of Mushroom Soup

January 16, 2017

I hated mushrooms before going vegan.

Like, REALLY hated them. They seem to be either too dry or too slimy. What's that about?

Then I figured out how to mask both of those things: Use them in soups and gravy.


Now mushrooms have become a stable in my diet, and with good reason.


The glory of mushrooms:

- Vitamin D, if they've been exposed to ultraviolet rays before heading to market (common practice).

- Selenium, helps with inflammation and immunity.

- Fiber, helps with diabetes, cholesterol, and fullness.

- Copper and calcium, helps with bone strengthening and cognitive function.

Cream of Mushroom Soup


  • 2 packages mushrooms, sliced

  • 1 yellow onion, diced

  • 2 cups veggie broth

  • 1T thyme (freshly chopped or dried)

  • ½ tsp rosemary (dried or 1tsp fresh)

  • 1 ½ cups nondairy milk (I used cashew)

  • 1tsp Braggs Liquid Aminos (or tamari/soy sauce)

  • 1-3T flour

  • Salt and pepper


Heat deep sauce pan to medium with oil (I use coconut).

Saute onions in oil (about 5 minutes), add mushrooms for about 10 minutes.


Add thyme, rosemary, liquid aminos, salt, pepper, stirring to evenly disperse.

Add broth and milk, bring to a simmer for 15-20 minutes.

Sieve in flour a teaspoon at a time every 2 minutes to allow the soup to thicken to desired consistency.


Try not to eat the entire pot... Like I may or may not have done.



Please reload