- Hi friends, it's Sam, and
today I'm gonna show you
how to make my vegan
cream of mushroom soup.
So dreamy, creamy, luscious,
rich, fabulous tasting.
Everyone's gonna think
you worked long and hard
making this recipe from
scratch, but I've got a secret.
Not only is it super easy to make
but it only takes 20 minutes.
I know, for real.
One of the longest parts of this recipe
is just slicing up the mushrooms,
which if you want to, you could just buy
the pre-sliced mushrooms and
then this is even easier.
So easy peasy weezy sneezey.
Ah, I can't speak today I don't think.
Now this recipe is right up my alley.
If this is your first time on my channel,
I love making vegan food easy
to make, quick, delicious,
and using easy to find ingredients
that you can get at your
local grocery store.
So if that's your kinda thing
maybe you can consider subscribing.
Alright, so let's get to making
my vegan cream of mushroom soup.
So first things first I just
wanna prep my ingredients.
I've got one yellow onion,
three cloves of garlic,
and 16 ounces of mushrooms.
Fall out, ah.
Today I'm using brown mushrooms
but you're welcome to use
the white ones as well.
Doesn't matter.
You could even use a mix of
different types of mushrooms
which could be really
yummy and fancy tasting
but I just got some good
old basic browns today.
So I'm just gonna slice this all up.
Mushroom goodness, yeah,
Alright, everything is
all nicely chopped up
so let's hop over to the stove
and start cooking up
this mushroom soup, yes.
So put a nice soup pot
over the heat on the stove.
I've got like a medium high heat.
And then add two
tablespoons of vegan butter.
Now I know I'm gonna get this question.
Can you use oil instead
of the vegan butter?
Yes, yes you can, but
it's not gonna be as good.
There's something about
vegan butter and mushrooms
combined together, just
is, it's just delicious.
So if you have vegan butter
I highly recommend that.
It is my preference every time.
Grab myself a spoon.
Now to the butter I'm gonna
add all of this goodness.
So the onions, garlic,
and all of the mushrooms,
which are gonna go everywhere aren't they?
Ah, every time, I can never
get things in the pot.
Yes.
I lost one.
He's a gonner.
Alright, he's gone.
He's not coming back.
So this is like a whole lot of mushrooms
but it will cook down.
Mushrooms are mostly water.
So what you wanna do is just cook this
for about eight to 10
minutes I'm gonna say,
until the mushrooms have
softened and browned
and are all nice and juicy and delicious.
So my mushrooms have reduced.
They're darkened, they're
browned, they're juicy.
They smell oh so good.
It's making me so hungry.
I love mushrooms.
If you love mushrooms type
in the comments hayoooo.
Why?
I don't know.
If you don't love mushrooms,
I don't know why you're
watching this video.
So for those mushroom lovers
let's finish making this recipe.
What am I talking about?
Okay, so now to thicken
the soup a little bit
add a quarter cup of all purpose flour.
Just sprinkle that
right over the mushrooms
and stir that in to coat the mushrooms.
I use an all purpose flour but you can
alternatively use a whole wheat flour
or a gluten free all purpose flour.
Anything that thickens
should work fine here.
So just cook this for about one minute
and now we get to add all
the remaining ingredients.
So four cups or one
liter of vegetable broth.
Beautiful.
One and a half cups of
full fat coconut milk.
The coconut milk is gonna
add richness and creaminess,
which of course is what we want
in a cream of mushroom soup.
And I know everyone's gonna ask
do you taste the coconut
milk and the answer is yes
and it is so good.
Coconut milk is one of
my favorite combinations
with mushrooms.
I've used it in a lot
of different recipes.
I think it's delicious.
And yeah, it just makes the soup,
it just takes it up to
the next level, delish.
If you're not a coconut milk fan
you can use my heavenly heavy cream recipe
which is found in my
cookbooK, Fuss Free Vegan.
So to this we're gonna add one teaspoon
of dried thyme leafs, half
a teaspoon of black pepper,
half a teaspoon of salt,
and a quarter teaspoon of nutmeg,
which is just gonna add
a little extra, delish.
So just mix that in and use your spoon
to scrape any little bits
off of the bottom of the pot.
That's where a lot of the flavor is
so you wanna make sure to
incorporate that into the soup
and ooh la la.
My soup has been cooking
for about five minutes now,
which just allows the
flour to thicken the soup
ever so slightly, making it
so creamy dreamy delicious.
So now it's ready to serve just like that.
How easy was that?
So I'm gonna serve myself up a bowl
and I'll meet you back over there
and we'll give it a taste test, yes.
Alright, woo, hot.
I got myself a big gorgeous bowl
of this cream of mushroom soup.
I'm so excited.
Okay, standing and eating
soup, always weird.
So steamy dreamy.
Mmm, oh yeah, gorgeous.
That is delicious.
Mmm mmm mmm mmm mmm.
Really hot.
My mouth is being annihilated,
melting from the inside.
Mmm, delish.
That is just so good.
It's so amazing that you
can get so much flavor
in just 20 minutes with this recipe.
It's creamy and luscious.
The earthiness of the mushrooms is amazing
paired with that thyme.
And trust me, that
coconut flavor, so good.
This is just a perfect
soup for a lazy night.
Serve it with some crusty bread.
Or you can make this ahead of time
and pack it up to take to work
and everyone will be jealous of you.
So yummy.
As always I'll put a
link to the full recipe
down below in the description,
so make sure to check that out
if you want to make this
recipe for yourself,
which I hope you do
'cause it's really good.
Delish.
I hope you like this video.
If you do let me know by leaving a like
and don't forget to
subscribe and ring that bell
for a brand shiny new
fuss free vegan video
every single Wednesday.
I'll see you next week.
Bon Appetegan.
(chicken clucking)
Just waiting for the dishwasher
to stop making so much
noise so I can talk to you.
I turned it off.
I pressed the power button.
Are we good?
I think we're good, okay.
Most boring video footage ever.
