Creamy mushroom soup was one of my absolute favourites growing up, so I knew I had to make a creamy and delicious vegan version! So comforting.
3 cups cremini mushrooms 1 tablespoon vegan butter 1/4 cup brown rice flour 1 cup soy milk 2 cups veggie broth 1/2 cup vegan mayo 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper
-Chop or food process the mushrooms into pea-sized pieces. -Add the mushrooms into a large pan on medium heat and cook them until they release liquid and shrink in size, ~ 5 minutes. -Add the vegan butter and mix the mushrooms all around. -Slowly add the flour and use a whisk to mix it with the vegan butter and coat the mushrooms. -Whisk in the soy milk thoroughly, making sure there’s no flour chunks. -Whisk in the veggie broth, mayo, onion powder, and salt & pepper. -Whisk frequently until it all starts boiling and starts to thicken, turn it down to a simmer and whisk occasionally for ~10 minutes or until desired consistency is reached.
-Top with pepper and/or serve with toast and enjoy!