Vegan Cream of Mushroom
This simple recipe has all the umami and richness without the dairy & saturated fat. The secret ingredients? Nutritional yeast, flaxseed milk, oh and TONS of roasted garlic.
(yield: 5-6 servings)
3 heads garlic
2 1/2 tablespoons olive oil
1 lb Baby Bella or Cremini Mushrooms, roughly chopped
1 medium yellow onion, medium dice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/3 cup nutritional yeast
4 cups mushroom or vegetable broth
2 cups flax seed milk, unsweetened
Preheat oven to 375 degrees Fahrenheit. Using a serrated knife, slice off the crown of each head of garlic. Drizzle 1/2 tablespoon olive oil over the top and wrap in an aluminum foil packet, making sure to seal all ends so that steam doesn’t escape.
Heat 2 tablespoons olive oil in a large dutch oven or saucepan Over medium heat. Add onions, cooking 3-4 minutes, until translucent. Add mushrooms. Sauté 5 minutes, stirring occasionally. Season with salt, pepper, and dried thyme. Stir in nutritional yeast. Add broth and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
Add flax milk and squeeze cooled roasted garlic heads to release garlic pulp into soup. Remove pot from heat and purée soup using an immersion blender; *if using conventional blender, allow soup to cool slightly, avoid filling blender all the way to the top, and hold a kitchen towel over lid while blender is running. Purée until completely smooth.