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I Can’t Believe It’s Vegan Cream of Mushroom Soup

Traci Antonovich
  • 20 minutes
  • Serves 2

INGREDIENTS

2 cloves

Garlic

1

Shallot or 2 tbsp onions

1 pinch

Thyme, dried

1 cup

Almond milk, Unsweetened

1 cup

Vegetable broth, Reduced Sodium

1/4 cup

Chickpea flour

1 pinch

Nutmeg, fresh

1

Salt and pepper

3 tbsp

Olive oil

1 tbsp

Sherry, Dry

1/2 lb

Mushrooms or 4 cups (chopped)