I wanted to see if I could do a mock vegan version of a childhood favorite: Creamy Mushroom Soup. This recipe is pretty darn close to the real thing! It is creamy, savory, thick, and because of the various mushrooms I used, fairly hearty. This Vegan Creamy Mushroom Soup is delightful on a cool day! Leftovers weren’t bad either. For my initial experiment, I used a combination of 9 different mushrooms. They were store bought and frozen, but you can use fresh if you prefer. Two of the mushrooms in the combination I used were oyster and cremini. Before we get to the recipe for this Vegan Creamy Mushroom Soup, lets take a look at the benefits of Oyster Mushrooms.
Mushrooms are one of the few plant sources of vitamin D. They contain a substance called ergosterol that turns into vitamin D as it’s exposed to ultraviolet light. (1) Vitamin D regulates genes that influence cell growth and enzymes in the immune system. (1) It helps protect our hearts by lowering blood pressure. (1) The amount of vitamin D varies depending on the length of exposure to ultraviolet light. Oyster mushrooms may have as much as 103 international units in 100 grams, which is a little less than 1 cup. However, the USDA Nutrient Data Laboratory reports 25 international units in 1 cup, which is 4 percent of the recommended daily intake. (1)
- 1 C Nut-Based Milk (I chose Almond)
- 1/4 C Vegan Margarine
- 2 Cloves Garlic, Minced
- About 1 Pound of Mixed Mushrooms, sliced (Fresh of Frozen)
- 1/4 C Vegan Sour Cream (store bought or home made)
- 1 T Soy Flour
- On Medium Heat in a large pot add everything except for the mushrooms and stir until combined and thickened.
- Add Mushrooms and reduce heat to simmer for about 10 to 20 minutes stirring occasionally.
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