Vegan Cream of Mushroom Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 tsp salt
- 1 cup cold water
- â½ tsp garlic powder
- â¼ tsp black pepper
- â¼ tsp paprika
- 8 oz. package of mushrooms ((i use cremini))
- 1 tbsp canola oil (or other neutral flavored oil)
- 4 cups plain soy milk or other plain milk of choice (or
- â¼ cup potato starch (or corn starch)
- Carbohydrate 0.00720111111111111 g
- Cholesterol 0 mg
- Fat 0.000362222222222222 g
- Fiber 0.00294444444444444 g
- Protein 0.00121666666666667 g
- Saturated Fat 0.000108888888888889 g
- Serving Size 1 1 cup (40g)
- Sodium 1.58488888888889 mg
- Sugar 0.00425666666666667 g
- Trans Fat 1.55555555555555E-05 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Chop the mushrooms into small bit sized pieces." }, { "@type": "HowToStep", "text": "Put oil and mushrooms in the pan with the salt and sauté the mushrooms at medium heat until they get darker and release their juices." }, { "@type": "HowToStep", "text": "Add milk, garlic powder, paprika, and black pepper." }, { "@type": "HowToStep", "text": "Heat until the soup just barely begins to bubble then reduce the heat to low." }, { "@type": "HowToStep", "text": "In a separate bowl, mix the potato or corn starch and water. Stir until it dissolves completely." }, { "@type": "HowToStep", "text": "Pour the starch mixture into the hot soup stirring constantly." }, { "@type": "HowToStep", "text": "Continue to heat the soup on low until it thickens and just starts to bubble." }, { "@type": "HowToStep", "text": "Turn off heat and serve hot." } ]
