Ingredients
- 3⁄4 pound fresh mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 3 cups vegetable broth
- 2 tbsp flour
- 1 cup vegan non-dairy sour cream substitute
- 1 cup soy milk
- salt and pepper to taste
Number of Servings:
Serves 2
Directions
- In a large soup or stock pot, sautee the mushrooms, onion and garlic in olive oil for 3 to 5 minutes, until onions are soft.
- Reduce heat to medium low and add the vegetable broth.
- Cover and allow to simmer for at least 45 minutes.
- Add the flour, non-dairy sour cream and soy milk, stirring well to combine.
- Allow to simmer another 20 to 30 minutes, or until soup has thickened.
- Season generously with salt and pepper before serving.
Nutrition Info:
412 Calories, 13 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 4 g Fiber, 28 g Total fat (13 g sat), 753 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), ★★★★ Vitamin B3 (niacin), ★★★ Phosphorus, ★★ Vitamin B6, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin C, Vitamin D, Calcium, Folate, Iron, Potassium, Zinc
