Tuesday, March 26, 2019

Cream of Mushroom Soup, Vegan


  • 2 tsp I Can't Believe It's Not Butter
  • 12 oz. Sliced Mushrooms
  • 1/3 c Flour
  • 1/2 tsp Salt
  • pinch Pepper
  • 2 C Vegetable Brothe
  • 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked)


  • In a large stock pot over medium high heat, saute mushrooms in vegan margarine.
  • Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture. 
  • Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes. 
  • Reduce heat and stir in cashew cream. 
  • Simmer, uncovered for about 15 mins, stirring occasionally.

Makes 4 serv
Calories 125
Fat 7g
Carbs 16g
Protein 6g

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