Easy and simple vegan cream of mushroom soup – nut-free
I love cream of mushroom soup! It’s one of my favorite go-to soups when the weather is cold and you need something to warm you up. The hearty and creamy consistency of this soup makes your day better, even by a bit.
If you missed the gooey consistency of this special soup after you went vegan, you’re in the right spot. My secret cream of mushroom soup satisfies all cravings.
I’ve seen many vegan cream of mushroom soup recipes and most of them have one thing in common – cashew. That’s not an option for me since I focus on easy and maintenance-free kitchen so I don’t have that type of blender needed for blending cashews so smoothly.
So, I was determined to find an alternative to endlessly blending cashews. Also, I won’t buy a blender yet – I do just fine for most things with my chopper.
What I used this time for my secret cream of mushroom soup, was vegan yogurt and some vegan mayonnaise. Unfortunately, I didn’t think to take a photo of the specific brand I used. I’m sure though that any brand would do just fine – this recipe is universal.
For a thicker consistency I add some flour to the soup – substitute for cornstarch if you’re gluten-free. Without the flour, the soup will not be as thick, but it’s still good.
- Two cups (about 200 g or about 15 medium-sized) white mushtooms
- One yellow onion
- Half a cup of white rice (about 100 g)
- Cup of veggie stock
- Cooking oil
- Half a cup of vegan yogurt of choice
- Two tablespoons of vegan mayonnaise of choice
- Two tablespoons flour or cornstarch
Start by heating the oil and chopping the mushrooms and onion. Sautee for about 5 minutes until they soften. Optionally you can add some thyme or other spices of choice.
When the veggies are soft, add a cup of veggie broth and three cups of water and bring to a boil. Add the rice and simmer over medium heat for about 15 to 20 minutes. The rice should be soft and thoroughly boiled by this time.
In the meantime mix the yogurt and vegan mayonnaise together in a large bowl. When the rice is fully boiled, you will add them to the soup. Make sure you even the temperature of the yogurt-mayonnaise mix with the hot soup!
To temper the yogurt-mayonnaise mix, add a little bit of soup to the boil with the mix, stir well, then add more. Repeat until you’re satisfied that the temperatures are even.
Add the mixture to the soup and stir. Simmer for 10 more minutes. Once ready, check if you’re satisfied with the consistency of the soup. If you want to thicken it – here’s how to do it. Add two tablespoons of all-purpose flour or cornstarch to a cup with five tablespoons water. Stir well and pour in the soup, stirring all the time.
The recipe for vegan cream of mushroom soup is ready! Here’s some more soups from me you may enjoy: