<p>Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Vegan Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!</p>
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Ingredients
- 1 teaspoon mince Garlic, Cloves
- 1/2 cups dice Onion
- 1/2 cups dice Mushrooms
- 1/4 cups Butter, Dairy Free
- 1/4 cups Flour, All-Purpose
- 1 cup Milk, Dairy Free
- 3/4 cups Vegetable Broth/Stock
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 567 Calories
- 44g Total Fat
- 37g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 966mg Sodium
- 36g Total Carb
- 2g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 8g Protein
- 26 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute garlic, onion and mushrooms, set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and mushrooms.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic, onion and mushrooms, set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and mushrooms.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
- Place in freezer bag and use as directed in recipes.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Thaw and use as directed in recipes