Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. The Kitchen Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to amazon.com and affiliated sites at no cost to readers. I used water with a teaspoon of Bragg's Amino's for the saute as we don't use oil. Thanks for the great review! ★☆. This is a super simple, eight-ingredient recipe, and you can make it gluten-free and oil-free. To keep this cream of mushroom soup … I feel the sammmme way about this mushroom soup Thanks, J Allen! Testing tonight, bet it will be delish, Katherine Marie Smitherton from CA, USA says. Actually, if you're not gluten/wheat intolerant, all-purpose or whole wheat flour would work great for this recipe. Hiya! Awww YAY Gail!! Thank you so much for your feedback. I want to make this for my vegan granddaughters for Passover and we don’t do chickpeas during Passover. Hi Michelle, I have not tried almond flour and probably wouldn't recommend it. Hi Sarah, I'm updating my previous comment to say that GF AP flour mix has been used and loved in this recipe, so yay! Hi! But, you wouldn't have known to avoid it b/c it wasn't clear in the recipe. Vegan Cream of Mushroom Soup. To store, allow to cool and refrigerate up to 5 days in an airtight container. But, fast forward to two days ago when I made this, I substituted the coconut milk with oat milk, and oh my goodness, it was amazing! It's a dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup. Add SHALLOT (or onion) and GARLIC, sautéeing a few minutes until fragrant and tender. It won't be quite as creamy but it will still be delish! Made this recipe today. Your email address will not be published. Wow, so yummy! Thanks Cindy! Love hearing that you'll be making one of my fav soups of ALL time. What made me choose this recipe was the Tomari sauce and coconut milk. When chicpea flour is called for in a recipe we take dried chicpeas and grind them in the blender/food processor/coffee grinder/etc. You could use a GF all purpose flour or perhaps another legume flour. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Made with regular flour (halved the amount), and rice milk (have nut and soy allergy). Hi. Next time I’ll try maybe 1/4c more broth. Thanks so much for stopping by to let me know! dry sherry - Optional ingredient, but highly recommended. I would think dried mushrooms could work AND thicken the soup because they absorb so much liquid. It's been on low-medium heat for over 20 minutes. Every time I eat it, I still can't believe it's vegan LOL , I followed the recipe and cannot get the sauce to thicken. The canning question is out of my league. Also, I tried to get through all the comments, but may have missed it. I wish I had a better answer, however if you decide to be adventurous, please let me know your results. It didn't matter too much because I used it in a recipe for stuffing. Step 1. Hope this works for you . Maybe we can check back in . Have you ever gone through the canning process with this recipe, so you have several on hand, but that will last longer than 4 days? Hope that helps! Absolutely delicious! Bring just to a boil. Thanks Jane...glad you liked it! I think you'll want to fully rehydrate them. ★☆ To serve as soup: Combine the condensed soup with 1 cup of water in a medium sauce pan. Most of the time a casserole calls for a cream soup to be added, you are only adding the condensed soup without the added liquid that would turn it into a soup. I am really excited to make this, as I LOVE mushrooms, and its hard to be vegan with whats out there, and who doesn't prefer homemade? Thanks Heather...glad you found it and hope you guys love the recipe! Hi Misty, great question! Hope that helps . I make extra, to have just for enjoying, when I make it for your awesome green bean casserole! I chose coconut milk rather than almond (just my preference) and also added a little vegetable stock. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Happy Thanksgiving! I will be making this again often to eat as soup, Thank you for sharing this recipe. Best mushroom soup ever! Oh I love it that you used that! Yep, it's very versatile as a soup, for casseroles, or as pasta sauce , So happy to find this. To thin it. If it doesn't, repeat the process with the same measurements. Didn’t change anything in the recipe. can you use something other than chickpea flour? I hope this makes sense! Thank you for an awesome soup recipe! Probably didn't need to but am glad to have a little extra flavor since the soup has thickened up overnight and will need additional almond milk. Otherwise I followed your recipe exactly and it was just perfect for this cold winter day! I’m a big fan of mushrooms and came across this recipe by accident. As for freezing, you can freeze this soup like you would any other soup. Hi, I can't wait to try this recipe for Christmas Eve. . Did it work? To thicken the soup, allow it to simmer longer. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!