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Creamy Vegan Mushroom Soup

Venelina Dove M.D.
This delectable vegan mushroom soup offers a luxurious, creamy texture, cocooning you in comforting warmth. It’s a delightful one-pot meal that’s both gluten-free and oil-free.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soups
Cuisine European
Servings 4
Calories 207 kcal

Ingredients
 
 

For the mushroom soup

For the oat cream

Instructions
 

  • Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 35 minutes or until the rice is fully cooked. Stir occasionally.
  • Meanwhile, put all ingredients for the oat cream in a blender. Blend for a minute until smooth and creamy.
  • When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
  • Sprinkle some chopped green onions or parsley and enjoy!

Notes

    • Check rice after cooking the soup as some brown rice may take longer than others. If it’s still underdone, cook for a few more minutes.
    • The soup will thicken after storing, so feel free to add additional broth or water to adjust the consistency to your preference.

Nutrition

Serving: 1BowlCalories: 207kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 602mgFiber: 8gSugar: 8g