Vegan Cream of Mushroom Soup

It’s a delicious gluten-free, dairy-free one-pot meal that is ready in about 30 minutes!

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WHAT YOU WILL NEED

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Heat the oil in a large, heavy-based pan/ pot over medium heat. Once hot, add the diced onion and sauté for three minutes, stirring frequently.

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Add the garlic and mushrooms and cook until the excess liquid has released, and the mushrooms have browned.

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Stir in the thyme and tarragon (or rosemary), salt and black pepper.

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Add the white wine, and vegetable broth. Then bring the mixture to a boil.

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Reduce the heat to medium-low, simmering for 7-10 minutes, stirring occasionally. Then pour in the dairy-free cream and stir.

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Prepare the cornstarch slurry by combining the cornstarch with water and whisking until lump-free. Then pour that into the pot, stir, and allow the soup to simmer until thickened.

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Taste and adjust the seasonings if preferred, then serve the vegan mushroom soup with some fresh lemon juice and garnish with parsley. Enjoy!

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ELAVEGAN.COM

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