Easy Vegetarian Mushroom Soup Without Cream or Milk Recipe
Are you looking to make a creamy mushroom soup without any cream, milk or other dairy products?
This vegetarian and vegan recipe makes a deeply flavorful mushroom soup with a lovely creamy texture.
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Cream of Mushroom Soup | Easy Mushroom Soup (Without Stock & Without Wine) | Creamy Mushroom Soup
This Cream of Mushroom soup is an umami and flavorful creamy mushroom soup made with fresh white button mushrooms, milk, flour, herbs, butter and cream. Complete detailed recipe at -
This easy Mushroom Soup is a one-pot recipe and makes for a delicious homemade cream of mushroom soup.
The Mushroom soup recipe is made without stock and without wine. Though you can add vegetable stock instead of water if you have homemade vegetable stock.
Roux is made in the recipe and uses whole wheat flour instead of all-purpose flour. Either of these can be used as they help in thickening the soup. So you can add the flour which you prefer.
You can add your choice of herbs (fresh or dried) in this creamy mushroom soup recipe.
Serve with a side of garlic bread or baguette or a toast. You can even choose to serve with any type of stuffed or open toasts or sandwiches. Crostini or bruschetta also pair well with this mushroom soup.
INGREDIENTS FOR CREAM OF MUSHROOM SOUP
200 to 250 grams button mushrooms or cremini mushrooms or 0.5 pounds button mushrooms (sliced or chopped)
⅓ cup finely chopped onions or 1 small to medium-sized onion, finely chopped
½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic, finely chopped
1 tejpatta (Indian bay leaf) or bay leaf
1 cup water
1 cup milk whole milk - at room temperature
6 tablespoons fresh cream - low fat, about 25% to 30% fat or 3 tablespoons heavy whipping cream
1 tablespoon whole wheat flour or all-purpose flour
2 tablespoons butter
1 to 2 pinches ground nutmeg powder or grated nutmeg
1 to 2 teaspoons chopped parsley or coriander leaves (cilantro) or any fresh herbs like thyme or basil
freshly crushed black pepper as required
Salt as required
1 teaspoon finely chopped parsley - can also use the same herb you add in the soup for garnishing like coriander, thyme or basil
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Vegan Cream of Mushroom Soup | Dairy-free | Gluten-free
Easy and creamy mushroom soup that can be done under 30 minutes. It is only a couple of minutes to prepare, to cook, and to blend. In this soup recipe we are using a mix of different mushrooms (cremini, portobello, shiitake) to have a delicious and rich vegan cream of mushroom soup at the end.
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HOW TO MAKE Vegan Mushroom soup?
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LEGIT vegan Cream of Mushroom Soup Recipe
LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.
Ingredients:
4 cups vegetable stock
1/2 lb mushrooms
1 onion
2-3 pieces of garlic
1/2 a potato
1/4 cup cashews
1/4 cup water
Olive oil
Salt and pepper
Directions:
1. Use a paper towel to brush the dirt off the mushrooms
2. Remove the stalks from the mushrooms and set aside
3. Also set aside half of the mushroom caps
4. Slice the remaining mushroom caps and set aside
5. Heat up a stock pot on medium high, then add a drizzle of olive oil
6. Roughly chop one onion, and crush 2-3 pieces of garlic
7. Sauté the onions and garlic until golden brown
8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
9. Add the potato, the set aside mushroom stalks and caps
10. Season and cook for a few minutes
11. When the vegetables are browned, add the vegetable stock
12. Simmer on medium for 10min
13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
14. Add the cashew cream to the pot and stir to combine
15. Pour the entire pot into the blender
16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
17. Sauté for a few minutes, meanwhile, blend the soup on high
18. Add the soup back into the pot and stir
19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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