Cream of Mushroom Soup


It’s the holiday season and time for my favorite … green bean casserole! I use this recipe to make a vegan version of cream of mushroom soup, which I then use to make the casserole. I never cared for cream of mushroom soup by itself, so I don’t really recommend eating this as a soup by itself but I’m not going to stop you if you want to give it a whirl! I actually prefer the vegan version of my green bean casserole because its healthier and made with fresh ingredients. If you want to make the green bean casserole, just follow the directions on the French’s Fried Onions can, substituting the can of cream of mushroom soup for this recipe.

1-2 Tbsp olive oil
1/2 cup chopped yellow onion
1 garlic clove, crushed
2 cups fresh mushrooms, chopped
3 Tbsp flour
1 cup almond milk
1 tsp vegan Worcestershire sauce
1/2 tsp sea salt
1/4 tsp pepper

Sauté the onion, garlic, and mushrooms in the olive oil for a few minutes (until onions are translucent).

Add the flour and Worcestershire sauce and stir constantly just until combined.

Add the milk. Cook over medium heat, stirring frequently until it thickens to the consistency similar to canned soup.

Add salt and pepper. Remove from heat and set aside to use in your favorite casserole.

Now off you go to whip it up vegan!

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