Vegan Mushroom Soup Recipe Almond Milk

Add almond milk and continue to simmer for 5 minutes.

Vegan mushroom soup recipe almond milk. Then cook over medium high heat for about 10 minutes. Add the veggies mushrooms garlic and onion milk and vegetable stock to a large pot and bring to a boil. Next add 2 cups of vegetable stock sliced mushrooms thyme ginger white wine salt and pepper.

Cook for another 5 minutes. In another stock pot cook garlic and onion in 1 tablespoon of olive oil over medium heat until tender. Add the mushrooms and wine cook for 5 minutes.

Deglaze the pan with 2 3 tablespoons of vegetable stock. Remember to keep the veggies moving so they don t burn. Add the rest of the ingredients ginger black pepper and lemon juice stir and serve.

Blend the soup with an immersion or a regular blender. Slowly whisk this into the soup and stir well to blend. Add the broth cover and simmer for 15 minutes adding plant milk in the last 5 minutes.

While the soup simmers whisk the milk and arrowroot flour together in a small bowl. Cover and cook for 20 minutes stirring every few minutes. Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.

In a large stock pot heat almond milk cauliflower and cashews over medium high heat. Add the optional cornstarch remove from heat and stir in the parsley. Saute the onions and garlic for 5 minutes to make this oil free use cup water for water saute.