Description
A rich and creamy vegan cream of mushroom soup that uses dairy-free butter and milk for a luscious texture. This comforting soup is infused with shallots, garlic, marsala wine, and fresh herbs, making it a perfect dairy-free, plant-based option for mushroom soup lovers.
Ingredients
Sauté Base
- 5 tablespoons dairy free butter, divided
- 1 cup shallots, diced
- 2 medium cloves garlic, finely minced (2 teaspoons)
Mushrooms and Liquids
- 24 oz mushrooms, sliced
- 3 cups vegetable broth, divided
- 1 cup dairy free milk
- 1/4 cup marsala wine
- 3 tablespoons low sodium Tamari or soy sauce
- 1 ½ tablespoons white wine vinegar
Thickening and Seasoning
- 2 tablespoons all purpose or gluten free 1 to 1 flour
- 1 teaspoon fine grain kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
Herbs
- 3-4 tablespoons freshly chopped parsley, plus more for topping
- 2-3 teaspoons freshly chopped thyme
Instructions
- Prepare flour slurry: Whisk together 3/4 cup of vegetable broth with 2 tablespoons of flour in a small bowl and set aside; this will thicken the soup later.
- Sauté aromatics: Heat 3 tablespoons of dairy free butter in a soup pot over medium heat until melted. Add the diced shallots and minced garlic, cooking for about 5 minutes until they become soft and fragrant.
- Cook mushrooms: Add the sliced mushrooms to the pot, stirring well to combine. Cook until the mushrooms have softened and released their moisture, about 10 minutes.
- Season and deglaze: Stir in paprika, kosher salt, and black pepper. Pour in the marsala wine and let it simmer for 2-3 minutes to evaporate the alcohol, scraping any browned bits off the bottom of the pot.
- Add liquids and herbs: Pour in the remaining vegetable broth, dairy free milk, the reserved broth-flour mixture, Tamari, white wine vinegar, and fresh thyme. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Finish the soup: Stir in the remaining 2 tablespoons of butter and freshly chopped parsley. Let the soup cook gently for an additional 7-10 minutes to allow flavors to meld.
- Adjust seasoning and serve: Taste the soup and add more salt or pepper if desired. Serve hot, garnished with extra chopped parsley.
Notes
- Use gluten free flour if you need a gluten free version.
- Substitute Tamari with low sodium soy sauce for a similar umami flavor.
- Dairy free milk options like oat or almond milk work well in this recipe.
- Marsala wine can be omitted or substituted with white grape juice for a non-alcoholic version.
- For a smoother texture, blend the soup partially after cooking before adding the final butter and parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
