Vegan Cream of Mushroom Soup (Gluten-Free)

Name: Vegan Cream of Mushroom Soup (Gluten-Free)
Total time: 35 min
Ingredients: 1 tablespoon olive oil ((or plant-based butter)); 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1.3 lbs (600 g) mushrooms, sliced and/or chopped ((I used a mix of varieties – see recipe notes)); ½ cup (120 ml) dry white wine ((ideally vegan, optional)); 1 teaspoon dried thyme; 1 teaspoon dried sage; ½ teaspoon white pepper; ½ teaspoon ground nutmeg ((optional)); 1 tablespoon white miso paste ((GF, see notes)); 4 cups (1 litre) vegan stock ((plus more if necessary)); 1 cup (240 ml) homemade cashew cream; 2-3 tablespoons cornflour; Salt; black pepper

thepeskyvegan.com

This vegan cream of mushroom soup combines finely balanced flavours for a delicately seasoned dish that's both dairy-free and gluten-free.

View full recipe on thepeskyvegan.com

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Ingredients

1 tablespoon olive oil ((or plant-based butter))
1 onion, finely chopped
4 cloves garlic, finely chopped
1.3 lbs (600 g) mushrooms, sliced and/or chopped ((I used a mix of varieties – see recipe notes))
½ cup (120 ml) dry white wine ((ideally vegan, optional))
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon white pepper
½ teaspoon ground nutmeg ((optional))
1 tablespoon white miso paste ((GF, see notes))
4 cups (1 litre) vegan stock ((plus more if necessary))
1 cup (240 ml) homemade cashew cream
2-3 tablespoons cornflour
Salt
black pepper