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Before you jump to Vegan Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today a lot more popular than in the past and rightfully so. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their way of life. In reality, however, simply making some minor changes can positively affect daily eating habits.
In order to see results, it is definitely not a requirement to drastically modify your eating habits. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you used to. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.
Evidently, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to vegan cream of mushroom soup recipe. To make vegan cream of mushroom soup you need 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Vegan Cream of Mushroom Soup:
- Get 1 lb of Oyster Mushrooms (roughly chopped).
- You need 3 tbsp of Herbs de Provence.
- Prepare 4 clove of Garlic (Diced).
- Take 6 cup of Almond milk.
- Prepare 1 tsp of Salt.
- Take of White or black pepper.
Steps to make Vegan Cream of Mushroom Soup:
- Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally..
- In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered..
- Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown..
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