Vegan "Cream" of Mushroom Soup

Connie Fabian Byrnes

"This is an amazingly-tasty soup! Serve it to your family, your friends, your neighbors ... or just save it for yourself ... you just might want to!!!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. In a saute pan over medium heat, cook margarine, mushrooms, onions, and garlic until onion softens.
  2. In a soup pot, add mushroom mixture and broth, bring to a boil.
  3. Add, flour, vegan sour cream, and soy milk.
  4. Cook on high for 20-30 minutes until thickened. Puree 1/2 of the batch in a blender, transfer back to pot, then season with salt/pepper. Serve with crusty bread!


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