Try this delicious vegan soup in your next recipe calling for cream of mushroom soup — or enjoy it on its own. Use this recipe with our green bean casserole or stroganoff.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 276 | 0mg | 5g | 19g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.6 | Water saved (gallons) [animal consumption only] |
 |
6.5 | Manure (pounds) not deposited into the environment |
 |
7.3 | Grains / feed (pounds) not consumed by animals |
 |
15.9 | Methane (gallons) not created by animals |
 |
195.1 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
Ingredients
- 3 Tbsp buttery spread
- 1 C mushrooms (crimini) (sliced)
- 2/3 C yellow onions (diced)
- 3 Tbsp flour (unbleached all purpose)
- 1/4 tsp salt
- 1 C soy milk
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium pan, saute the mushrooms and onions in the buttery spread on medium high heat until tender.
- Blend in the flour and salt, cooking and stirring until bubbly.
- While stirring, gradually add the soy milk to the mixture, cooking and stirring until thick and smooth.
Recipe Notes
This recipe makes the equivalent of one can of cream of mushroom soup.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC