Gluten Free Cream of Mushroom Soup (Vegan)

5 from 26 votes

This mushroom soup is creamy velvety and delicious. You'll never believe this soup is vegan!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings: bowls

Calories: 107kcal

Cost: 15

2 T Safflower Oil you can also use butter for non vegan version
4 Shallots finely diced
1 lb Crimini Mushrooms wasthed, stems removed and sliced, or two boxes of pre sliced mushrooms
1 tsp Sea Salt
1/4 C Sherry Wine any wine you have on hand will do
1/4 C Oat, Almond Flour All purpose flour is fine too if you are not making this recipe gluten free
4 C Low Sodium Vegetable Stock or water if you don't have stock
pinch Black Pepper

In a one gallon soup pot heat oil or butter on a medium flame. Add the shallots, mushrooms and salt to the pot. Sweat for about 10 minutes or until the vegetables are tender.
Add sherry wine and continue to saute until the pot is almost dry. (Add in the flour and stir for another five minutes (optional)).
pour the vegetable stock into the pot while whisking the the vegetables and broth. Raise the heat to High until the soup begins to boil. Once boiling reduce the heat to low medium and let the soup simmer, with the lid ajar, for 30 minutes.
Puree soup in a blender until creamy. If you are using a vitamix ladle the soup into the blender only half way. Cover the lid with a dish towel and slowly turn the blender up to the highest setting. Repeat until all of the soup is blended. Return to the pot to reheat and add fresh pepper.