Cream of Mushroom Soup

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.

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My Journey of Fitness and Fueling

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

© 2020 by Plant Powered Anna.