When we think cream of mushroom soup, canned variety we grew up on immediately comes to mind. Being far away from healthy, we would never eat one or recommend it to your family. Instead, make your own organic version of dairy free cream of mushroom soup in 30 minutes or less.
And while it might not look the whitest and prettiest, this soup is super delicious and comforting. With half amount of calories, thus no snow white broth.
To make vegan cream of mushroom soup we have chosen the best of the best mushrooms – flavourful brown and shiitake mushrooms. Brown mushrooms are harvested before they grow into their adult version – portobello mushroom. They are more flavourful than white mushrooms and do not cost much more. Also, mushrooms are pretty clean so buying not organic is OK.
We have completely eliminated heavy cream or any dairy from this recipe and replaced it with flavourful organic mushroom broth and unsweetened almond milk. Thus, no loss of flavour. However, grass-fed butter or vegan buttery spread like Earth Balance are definitely a must for sautéing mushrooms in because you can never go wrong with that combo.