Vegan Creamy Mushroom Soup 1

I am not always super upbeat and positive, but I really try to see the positive, and to be positive.  Because there really is a rainbow from every rain and all that stuff Sesame Street always tried to teach you.

So while winter is cold, and can start feeling long, I am taking time to realize all the things I love about winter.  Warm comfort foods (like soups!) are my favorite.  Snow, I just love how beautiful it looks when it is floating it down, and how beautiful everything looks with a coating of sparkly white snow. And one of the huge perks of the deep cold we have been getting this winter is that it can help fruit trees and other perennials bear beautiful produce come growing season.

Call me crazy, but I actually love shoveling.  I almost always do it in the crisp morning, with the sun coming up.  It is so peaceful at that time of day, especially in the winter.  And shoveling snow is one of the only times I am outside for an extended period of time in the winter (the fresh air is so wonderful), and I don’t even get that cold because I am pretty much working out.  Plus I totally count it as a work out.

Shoveled Driveway - GirlMakesFood

My freshly shoveled driveway Wednesday morning

Wow I really can wax poetic about things sometimes.  Didn’t I mention soups somewhere back there?  I know I threw a seaway in there somewhere, but it got buried in happy winter thoughts.  So, mushroom soup.  Eat it.  Yum :)

Health highlight of garlic: I used kind of a lot of garlic in this soup, so what better time to talk about how it is soo good for you!  It helps you absorb zinc and iron, is heart health promoting, anti-inflammatory, and has been linked to cancer prevention.  Garlic can help support a healthy immune system, and can help lower cholesterol and high blood pressure.

Vegan Creamy Mushroom Soup 3


Vegan Creamy Mushroom Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A vegan mushroom soup that is creamy without adding soy or nuts
  • 1 tablespoon EV Olive Oil
  • 1 medium Onion (diced)
  • 1 lb Mushrooms (sliced) (Crimini or white button)
  • 5 cloves Garlic (minced)
  • 4 cups Mushroom Broth
  • 2 teaspoons Balsamic Vinegar
  • 1 bunch Green Onions (sliced)
  • 2 tablespoons Fresh Parsley (chopped)
  • Sea Salt and Pepper (to taste)
  1. In a large pot on medium heat add the olive oil, onions, and mushrooms, saute until the mushrooms begin to brown, about 6 minutes
  2. Add the garlic and cook until fragrant, about another 3 minutes
  3. Stir in the mushroom broth and bring to a boil
  4. Add the vinegar, green onions, and parsley
  5. Season to taste with salt and pepper
  6. To thicken, remove 2 cups of the soup and blend in a blender until smooth
  7. Stir the blended soup into the rest of the soup
  8. Ladle out and enjoy!!
You can reserve some of the green onions or parsley for garnish if you want to fancy up the look of the finished dish


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