Vegan Cream of Mushroom Soup

This is the first recipe I have actually published anywhere and one of the first recipes I've come up with myself. Any suggestions or thoughts to improve it by changing a prep method or adding some ingredients are certainly welcome. Let me know how you like it!
Vegan Cream of Mushroom Soup
This is the first recipe I have actually published anywhere and one of the first recipes I've come up with myself. Any suggestions or thoughts to improve it by changing a prep method or adding some ingredients are certainly welcome. Let me know how you like it!
Steps
- 1
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.
- 2
In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered.
- 3
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.
Keywords
Similar Recipes
More Recipes
-

Garima Mayur Mangwani -

Shital Jataniya
-

Bengali Style Lau Diye Moog Dal
Jibita Khanna
-

Pesto Chicken Pizza with Arugula Side Salad
Kenzie Haggart
-

Ridhima
-

Brad's Strawberry and White Chocolate Blondies
wingmaster835
-

Bhavnaben Adhiya
-

Date Kachi (Persian Date Porridge)
Fateme Persian Kitchen
-

Kulsoom Bukhari
-

Persian Saj Flatbread with Scallion Greens
Fateme Persian Kitchen
-

Slow Cooked Country Style Ribs
Taylor Topp Comacho
-

Ashley
-

Jacob
-

Olive Garden Crock pot/slow cooker Tuscany zuppa soup
canuckshockeygirl
-

Sarah Shaji
-

Kanya
-

red.queen
-

mtonehongsa
-

mtonehongsa
-

mtonehongsa
-

Chiara Passera
-

BBOY
-

Mariem






Comments