Mushroom Cream Soup - Vegan Recipe Video

Fungus shouldn't taste this good. Almond milk and caramelized mushrooms blend together perfectly. My rich and earthy Mushroom Cream Soup is meant to be shared on a cold wintry day.

I often find four-ounce packages of brown crimini and portabella, along with regular white button mushrooms, at my local 99c only Stores, here in Los Angeles. Sorry to rub it in, but mushrooms are expensive, except in my Cheap$kate Chateau.

Click on any photo to see larger.

The rest of the ingredients are cheap enough. I saute onion along with the mushrooms and sweeten the soup with white wine and almond milk.

You can keep this recipe vegan by substituting cream with almond, cashew, or soy milk. I'm not up on all the milk alternatives, so use what you like. 

I add a couple cups of water to the soup, but you can use a favorite broth for extra flavorful soup.

Can you keep it low-calorie and leave out the rich cream? Hell yeah, it's just as tasty without cream. For my real Cream Mushroom Soup Recipe click here.

But if you are feeling extravagant, and making this for a special occasion, like trying to impress a date, then go all the way...with extra cream!

Mushroom Cream Soup - VIDEO 

Play it here, video runs 3 minutes 14 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4-6 servings)
3 packages of Mushrooms - I got 4 to 5-ounce packages of each: crimini, white button, and portabella mushroom. Okay to use one type of mushroom or any you can find on sale.
1 Onion chopped - I used a cheap yellow onion. If you don't like onion then leave it out.
1 cup White Wine - optional. If you leave it out then use broth or water instead.
2 cups Almond Milk - use any favorite milk substitute.
1 cup Water - or a favorite vegetable broth.
1 tablespoon Vegetable Oil - to saute onion and mushrooms.
Salt and Pepper to taste.

Directions
Chop one whole onion. Saute in a pot with a tablespoon of oil over medium heat. Cook and stir onions until soft, about 5-10 minutes. You want onions to caramelize just a little to sweeten and lose that raw onion texture and flavor.

Clean mushrooms if needed. (Wipe off dirt with a soft brush or napkin.)

For crimini or white button mushrooms roughly slice. Okay to use pre-sliced mushrooms.

For larger portabella mushrooms whip off any dirt. Once the portabella mushrooms are cleaned, slice them up. Doesn't matter how small the pieces are, as they will end up in a blender or food processor.

Once onions are softened stir in the mushrooms. Cook them another 5 minutes until the mushroom pieces are soft. 

Salt and pepper to taste any time during sauteing.

Pour in about a cup of white wine. 

Finally, add 1 cup of water or a favorite broth. Mix liquid well. Bring soup up to a low simmer and cover the pot.

Simmer for about 15 minutes. You just want to finish cooking the mushrooms and onions until extra soft.

Now you are ready to finish up the Mushroom Cream Soup. Allow the soup to cool down, so you can add it to a blender or food processor.

Add soup to a blender and pulse/blend until smooth. It goes pretty quickly. I blended all my soup in about a minute. Okay to work in batches. I blended my soup in two batches.

Lastly, add blended soup to a pot. Stir in 2 cups of almond milk. You can use any favorite vegan milk substitute since now all you are doing is a final soup warming up.

Heat Mushroom Cream Soup until hot, about 5 minutes - that's it.