Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup
Servings 6 cups


  • 9 Tbsp olive oil
  • 3 shallots finely chopped
  • 9 cloves garlic finely grated
  • 1 1/2 lb. button mushrooms
  • 2 Tbsp Dry Sherry
  • 3/4 cup chickpea flour
  • 3 cups unsweetened almond milk chilled
  • 3 cups reduced sodium vegetable broth
  • Pinch fresh nutmeg finely grated
  • Pinch dried thyme
  • Salt and freshly ground black pepper to taste


  • In a skillet over medium high heat, heat olive oil.
  • Add shallots and garlic, and saute for 1-2 minutes.
  • Add mushrooms and brown, about 4-5 minutes.
  • Add flour.
  • Stir until veggies absorb liquid. The longer you cook, the browner the color will become.
  • Add dry sherry and cook until it evaporates, about 60-90 seconds.
  • Whisk in small increments of almond milk to dissolve the all the flour. Make sure there are no clumps.
  • Add vegetable broth, nutmeg, thyme, salt, and black pepper.
  • Bring to a boil and then reduce heat to simmer. Stir gently as needed.
  • Thicken sauce to desired consistency, about 8-10 minutes.
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