Vegan Cream of Mushroom Soup

Delicious, immune boosting, warming - comfort food for the body and soul!

Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.

What You'll Need

• 3 tbsp extra virgin olive oil
• 1 shallot or 2 tbsp onions, chopped
• 2 cloves garlic, grated
• 1/2 lb. mushrooms, chopped
• 1/2 cup chickpea flour
• 2 cups unsweetened almond or cashew mylk
• Pinch fresh nutmeg, grated
• Pinch dried thyme
• Salt and pepper to taste
• 1 tsp Harmonic Arts 5 Mushroom Concentrated Powder

How to Make Your Vegan Cream of Mushroom Soup

1. Heat olive oil in pot over medium-high heat.
2. Once the oil is hot, add the shallots and garlic and sauté until tender (1-2 min).
3. Add mushroom and sauté and stir until lightly browned. (3-5 min).
4. Add flour and sauté and stir until veggies absorb flour (longer saute = browner color).
5. Whisk in almond/cashew mylk in small amounts, ensuring that flour dissolves and no clumps appear.
6. Add nutmeg, 5 Mushroom Powder, thyme, salt and pepper.
7. Bring to a boil, then reduce heat to med-low and simmer until sauce thickens, whisking as needed (7-10 min).
8. Once thickened, remove from heat and serve warm or allow to cool and refrigerate up to 4 days in airtight container.