Creamy Mushroom Soup
Try this Creamy Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3 stalks celery chopped
- 1 medium yellow onion chopped
- 4 cups vegetable broth
- 1 cup brown rice cooked
- 16 oz mushrooms
- 1 cup white beans cooked
- 1 tablespoon vegan worchershire sauce
- 1 tablespoon bragg's liquid aminos
- freshly-ground black pepper and sea salt to taste
- Carbohydrate 81.19664993072 g
- Cholesterol 0 mg
- Fat 3.0557201811885 g
- Fiber 12.3973975512481 g
- Protein 20.84820105516 g
- Saturated Fat 0.568392013115296 g
- Serving Size 1 1 Serving (525g)
- Sodium 592.482196286674 mg
- Sugar 68.7992523794719 g
- Trans Fat 0.428961902668465 g
- Calories 424 calories
Add the olive oil to a pot over medium heat. Add the onions, garlic, and mushrooms, and saute for about 3 minutes. Add the remaining ingredients and simmer for 20 - 30 minutes.Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).Add freshly-ground black pepper and sea salt to taste. Garnish with some crushed pepper, fresh herbs, or a drizzle of olive oil. Serve hot.
