VEGAN CREAM OF MUSHROOM SOUP
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
EASY VEGAN MUSHROOM SOUP
This vegan mushroom soup is creamy and full of flavour. It's so easy to make and ready in 15 minutes.
Provided by Sophie & Paul
Categories Soup
Time 15m
Number Of Ingredients 9
Steps:
- In a saucepan, heat the olive oil and fry the onions until translucent.
- Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink to about half their size.
- Add the garlic and dried herbs and fry for another minute.
- Now add the soy sauce, coconut milk, water and stock powder, and give it a good stir.
- Bring up to a simmer and cook for around 3 minutes.
- With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms for a garnish, or partially blend for a more textured soup.
- Serve with a swirl of coconut cream or vegan yoghurt, black pepper and a sprinkle of fresh herbs.
Nutrition Facts : Calories 498 kcal, Carbohydrate 16 g, Protein 9 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 1 mg, Sodium 802 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAM OF MUSHROOM SOUP (VEGAN)
This Cream of Mushroom Soup contains no dairy, but it is thick, creamy and absolutely delicious! Despite being low calorie, it is nutrient-dense and very filling. It makes a lovely lunch or light dinner. We love to serve it with a couple of slices of toasted whole grain bread.
Provided by Sharon
Categories Light Dinner Lunch
Time 30m
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
- Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
- Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
- Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).
- Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
- Divide the soup between four warm bowls. Add a sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.
VEGETARIAN MUSHROOM SOUP
Make and share this Vegetarian Mushroom Soup recipe from Food.com.
Provided by Katzen
Categories Clear Soup
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
VEGETARIAN MUSHROOM BARLEY SOUP
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
- Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
- Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
- Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
- Serve in a bowl and garnish with parsley.
VEGAN MUSHROOM SOUP
From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!
Provided by Julie | The Simple Veganista
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- and stir in the parsley. Season with salt and pepper.
- Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- Serves 4 - 6
- Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.
Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg
VEGAN GLUTEN-FREE MUSHROOM SOUP
Vegan mushroom soup that will be sure to please.
Provided by Kevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
- Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 24.2 g, Fat 40 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 32.6 g, Sodium 912.5 mg, Sugar 4.2 g
VEGAN MUSHROOM SOUP
Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.
Provided by Alison Andrews
Categories Appetizer Gluten-Free Savory
Time 45m
Number Of Ingredients 13
Steps:
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste.
- Garnish with fresh herbs and serve.
Nutrition Facts : ServingSize 1 Serve, Calories 271 kcal, Sugar 7.5 g, Sodium 623 mg, Fat 21.5 g, SaturatedFat 14.7 g, Carbohydrate 14.1 g, Fiber 2.8 g, Protein 8.6 g
VEGETARIAN CREAM OF MUSHROOM SOUP
This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!
Provided by Kiwiwife
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
- Add 1/4 cup of water cover and stew 4-5 minutes.
- Add mushrooms and cook 4-5 minutes more.
- Add flour cook 2 minutes stirring frequently.
- Add bouillon and water; bring to a boil an simmer 20 minutes.
- Puree with immersion blender till smooth.
- Add milk and stir. Season to taste.
- Garnish with parsley and fried mushrooms if desired.
Nutrition Facts : Calories 60.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 37.4, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 2.9
VEGAN CREAM OF MUSHROOM SOUP
Steps:
- Slice the mushrooms, dice the onions, and mince the garlic.
- In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
- Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
- Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
- Allow to simmer another 20 to 30 minutes or until soup has thickened.
- Season generously with salt and pepper before serving.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g
VEGAN MUSHROOM SOUP
Ultra creamy and flavourful vegan mushroom soup made with coconut milk.
Provided by Jasmine Middleton
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste. Garnish with fresh herbs and serve.
More about "vegetarian mushroom soup food"
VEGAN CREAM OF MUSHROOM SOUP RECIPE - VEGGIE SOCIETY
From veggiesociety.com
5/5 (7)Total Time 35 minsCategory SoupCalories 152 per serving
- Preheat a heavy bottom soup pot over medium flame. Add a splash of water (or a drizzle of olive oil or vegan butter), the onions, red pepper flakes and a pinch of sea salt. Toss to coat and sweat until translucent adding more water as needed taking care not to burn the onion.
- Stir in the minced garlic and toss to coat. Add the sliced mushrooms, stir to combine then cover with a lid. Sweat everything together for a few minutes until the mushrooms start to wilt.
- Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. Continue to simmer until almost all the liquid has evaporated.
- Sprinkle in the flour and toss to coat then add the veggie stock. Stir to mix well and use a whisk to combine well. Bring back to a simmer and cook about 10 minutes until the soup has thickened.
POTATO MUSHROOM SOUP RECIPE (VEGAN) - VEGGIE SOCIETY
From veggiesociety.com
4.9/5 (13)Calories 206 per servingCategory Soup
- Preheat a large soup pot over medium flame. Add the onion (or leeks) together with a splash of water and saute until translucent, about 5 minutes.
- Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened.
- Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
- Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. Cook for about 20 minutes or so until the potatoes are cooked through.
VEGETARIAN MUSHROOM SOUP - QUICK, CREAMY, DELICIOUS ...
From hurrythefoodup.com
4.6/5 (15)Total Time 20 minsCategory Appetizers, Lunch, Sides, SoupsCalories 229 per serving
- Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.
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CREAMY VEGAN MUSHROOM SOUP | DAIRY FREE, GLUTEN FREE ...
From cottercrunch.com
5/5 (29)Total Time 1 hrCategory SoupsCalories 189 per serving
- Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally.
VEGAN CREAM OF MUSHROOM SOUP - THE MINDFUL HAPA
From themindfulhapa.com
Servings 2Estimated Reading Time 6 minsCategory Main DishTotal Time 50 mins
- In large pot, cook onions and garlic in olive oil, on medium low, until onions start to brown, 4-6 min.
EASY VEGAN MUSHROOM SOUP - ONE POT AND SIMPLE | BITES …
From bitesofwellness.com
Ratings 125Calories 116 per servingCategory Soup
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
- You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
VEGAN CREAM OF MUSHROOM SOUP - 1-POT RECIPE - TWO SPOONS
From twospoons.ca
5/5 (10)Category Entree, Main Dish, SoupCuisine 1 Pot, North American, Sugar-FreeCalories 321 per serving
- In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
- Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
- Meanwhile, make the cashew cream: strain the cashews and add to a high speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
CREAMY VEGAN MUSHROOM SOUP - EATPLANT-BASED
From eatplant-based.com
Reviews 21Calories 285 per servingCategory Soup Recipes
- Begin by cutting up the veggies--onion, garlic, and mushrooms. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.
- Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.
- Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.
- Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.
VEGAN MUSHROOM LEEK SOUP (HEALTHY & LOW CAL) - VEGAN ...
From veganfamilyrecipes.com
Reviews 1Category Entree, Lunch, SoupServings 2Total Time 55 mins
- Heat the olive oil in a large stock over medium-high heat. Add the salt and mushrooms and cook for 10 minutes, stirring occasionally. The mushrooms will release their water during this time and the pot should slowly start drying out again after the 10 minutes. Add the leeks, garlic and thyme and cook for 3 minutes (adding the white wine is completely optional but if you ARE using it, add it now as well!). If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time.
- Add the cauliflower and vegetable stock to the pot and bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes until cauliflower is cooked.
- Add the almond milk and puree the soup using an immersion blender or in batches in a blender until smooth. Season the soup with salt and pepper to taste.
VEGAN CREAM OF MUSHROOM SOUP - DISHING OUT HEALTH
From dishingouthealth.com
Ratings 7Calories 375 per servingCategory Soup
- Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring often, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes. Add shallots, garlic, salt, and pepper; cook 4 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme and miso.
- Add broth, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.
- Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.
VEGAN CREAM OF MUSHROOM SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.6/5 (7)Category SoupServings 4Total Time 44 mins
- In a large pot heat coconut oil over medium heat and add onion. Sauté for 2 minutes until soft and fragrant. Then add in mushrooms and stir occasionally for 5 to 6 minutes.
- Once the mushrooms have shrunk and have released some moisture stir in minced garlic and thyme and continue to stir occasionally for 3 minutes. You might need to lower the heat to medium-low to prevent the garlic from burning.
- Add in coconut milk, low-sodium vegetable stock, sea salt, and ground black pepper. Stir to combine the soup and then bring to a simmer. Cook for at least another 20 minutes either covered or uncovered. If it's uncovered on the stove it will reduce slightly and be a little thicker. If you want to leave it on low with a lid on the pot for longer while you prepare other elements of your meal you can. Another option is to simmer for 20 minutes and then pureé the soup with an immersion blender (before adding the spinach) if you prefer a creamier soup.
VEGAN MUSHROOM WILD RICE SOUP - SHORTGIRLTALLORDER
From shortgirltallorder.com
4.7/5 (290)Calories 440 per servingCategory Vegan Soups + Stews
- While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions.
- Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.
- Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
ONE-POT VEGAN MUSHROOM SOUP | 30-MINUTE MEAL | DELICIOUS ...
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5/5 (2)Total Time 30 minsCategory Main Course, SoupCalories 135 per serving
- Add onions and cook for 5 minutes, until onions are softened. Add garlic and cook for one more minute.
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VEGAN MUSHROOM SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.5/5 (12)Total Time 15 minsCategory Main DishCalories 164 per serving
- Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
- Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley.
12 DELICIOUS VEGAN MUSHROOM RECIPES - VEGAN HEAVEN
From veganheaven.org
- Vegan Mushroom Stroganoff. This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner.
- Vegan Mushroom Wild Rice Soup. This Vegan Mushroom Wild Rice Soup by Megan from Short Girl Tall Order is seriously so creamy that you would never guess it is completely dairy-free & made with no cream!
- Vegan Mushroom Risotto. Are you looking for dinner ideas for the whole family? Then try this vegan risotto with mushrooms! It’s super creamy, decadent, packed with flavor, and so easy to make!
- Mushroom Walnut Lentil Paté. This simple tasty and healthy mushroom walnut lentil paté by Fran from Beauty Food Blog is a gluten-free vegan alternative to the classic recipe, rich in protein and healthy ingredients!
- Balsamic Mushrooms. If you’re looking for an easy appetizer or side dish, then try these balsamic mushrooms! They’re packed with flavor and they’re super easy to make.
- Portobello Mushroom Fajitas. These Portobello Mushroom Fajitas by Sarah from A Saucy Kitchen make for a fast, easy and healthy dinner that’s packed full of filling veggies and good-for-you ingredients!
- Mushroom Bourguignon. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. If you like mushrooms, you will LOVE this hearty mushroom sauce with fettuccine!
- Vegan Goulash with Mushrooms and Smoked Tofu. Doesn’t this vegan goulash by Chloe from Forkful of Plants look super comforting? It’s rich, smokey, and it’s a great one pot recipe for busy days!
- Vegan Bacon with Mushrooms. If you used to love bacon and are looking for a vegan alternative, you will LOVE this vegan bacon with mushrooms. It’s ready in just 15 minutes and it’s so much healthier than real bacon.
- Instant Pot Mushroom Rice. Instant Pot Mushroom Rice by Uma from Simple Sumptuous Cooking is one recipe that is as easy to prepare as it sounds. With all the right spices in hand, you‘re done with the cooking part in less than 30 minutes.
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