Monday, January 30, 2012

Cream of Mushroom Soup

If I were having the British royal family over for dinner, I'd serve them this amazing vegan Cream of Mushroom Soup as a first course. It's so rich, so decadent, so bursting with mushroom and cream flavors, it's fit for royalty...or for a windy, cold day like this past Saturday when I made it. Its lusciousness is not without a calorie cost, though: vegan sour cream and margarine help make this soup spectacular.

Yes, vegan sour cream and margarine are processed foods that come in packages--evil things I usually swear off. But I had fond memories of this soup when I first made it last year, so I splurged this weekend. Really though, the soup is pretty good before you add the soymilk and soy sour cream, so I'd make it without the non-dairy for a healthier version.

Last year when I made it, an omni coworker tried it and loved it, so I don't think omnivores would miss the dairy.

Vegan Cream of Mushroom Soup
recipe from
  • 3/4 pound fresh mushrooms, sliced
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 3 cups vegetable broth
  • 2 tbsp flour
  • 1 cup vegan non-dairy sour cream substitute
  • 1 cup soymilk
  • salt and pepper to taste

1. In a large soup or stock pot, saute the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.
2. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes. (Note: stop here for a non-cream but still good mushroom soup!)

3. Add the flour, non-dairy sour cream and soymilk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.


  1. Looks delicious! Just printed the recipe and added it to my "To Make" list for the weekend.


  2. I'm a big big fan of mushrooms aaand creamy soups.

  3. If you don't want processed foods, make your own. Just google vegan margarine/ sour cream recipes.