This easy vegan cream of mushroom soup is better than any canned soup you could buy! Full of flavor and ready in just 15 minutes. Of course this is a dairy free cream of mushroom soup as well, and can be tailored to be Top 8 Allergen Friendly. We share varieties for vegan condensed cream of mushroom soup or actual soup.
Chop your mushrooms, onions, and garlic. *For the mushrooms, dice them as small as you actually want them to be in the regular or condensed version of the soup. For condensed we usually do very fine dice, for a soup, we usually do larger or sliced.
To a skillet over medium heat, add butter.
Once almost completely melted, add the onions. Cook for 3 minutes.
Add the mushrooms. Cook for another 2 minutes.
Add in the garlic, nutmeg, thyme, salt and pepper. Cook for another 2 minutes.
Add your flour and stir to combine. This is going to make a thick mushroom roux.
Add your almond milk and vegetable stock. Stir until very well combined.
*If making a condensed version of cream of mushroom soup, add 1/2 cup vegetable stock and 1/2 cup of unsweetened almond milk.
*If making a mushroom soup, add 1/2 cup of unsweetened almond milk and 1 cup of vegetable stock. Adjust for desired thinness of soup.
Taste and adjust seasonings if desired.
Remove from heat and use immediately or let cool and store in air tight container for up to 1 week.
*Please see notes in the post as we give a lot of tips about this recipe.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.