Sunday, October 23, 2011

Velvety Mushroom Soup

There is no cream or butter in this...
and yet it seems like such a guilty treat!
Complexity Level:  Easy
Makes 4 servings.
Velvety Mushroom Soup
What You Need:
14 oz. Mushrooms, sliced
1 Yellow Onion, roughly chopped
1 tsp Olive Oil
1 tbsp Braggs Amino Acids (or soy sauce)
5 cups Water
1/2 cup Vegetarian "Chicken" Broth Powder
1/4 cup Flour

Incredibly simple.  This was a fabulous end to a long weekend.

To start, add the sliced mushrooms, onions, and olive oil in a sauce pot and cover.  Heat to sweat out flavor.  After 8-10 minutes -- be sure to stir during that time -- Add the water, braggs, and vegetable broth powder.  Cover and simmer 10 minutes.

Whisk the 1/4 cup flour with 1/2 cup water.  Pour into hot soup.  It is OK if a small clump or two form, as this whole soup will be pureed.

Pour 1/3 of the soup into a blender, and puree.  This being a hot liquid, hold a towel in your hand, and press tightly down on the top of the blender lid before turning on.  Once the puree is going, you can ladle the remaining soup into the blender to puree.

The consistency is so velvety that this almost seems like a sin to eat.  But yet, it is naturally vegan, almost fat free, and super tasty!




  1. I love mushroom soup..... this looks fantastic.

  2. Wow! This looks great. Can't wait to try it. Cute soup bowl! :)

  3. I hope you both love this as I!

    Kim-- I got those bowls foe $2 each! Bargain Bites goes farther than just ingredients! Thanks :)


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