Savory Vegan Mushroom Cream Soup
Indulge in this rich, plant-based cream of mushroom soup, perfect for all food lovers! With an abundance of earthy mushrooms and a velvety texture, this gluten-free recipe brings comfort in a jar. Easy to prepare and ideal for stocking up your pantry, it's a deliciously wholesome choice for any meal. Enjoy straight from the jar or use as a base for your favorite dishes.
ingredients
- 1 lb fresh mushrooms, sliced (button, cremini, or your choice)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 cups vegetable broth (low-sodium)
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
- 1/4 cup cornstarch
- 2 tablespoons fresh thyme (or 1 tablespoon dried)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon lemon juice
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté until softened, about 5 minutes.
- 2.
Stir in garlic and mushrooms, cooking until mushrooms are tender and have released their moisture, about 8-10 minutes.
- 3.
Sprinkle in thyme, onion powder, garlic powder, salt, and pepper, stirring well to combine.
- 4.
In a separate bowl, mix cornstarch with 1/2 cup of the vegetable broth until smooth.
- 5.
Add the remaining vegetable broth to the pot, followed by the cornstarch mixture, stirring constantly until thickened.
- 6.
Remove from heat and stir in almond milk and lemon juice. Adjust seasoning if necessary.
- 7.
Allow the soup to cool slightly, then ladle into hot, sterilized pint jars, leaving 1 inch of headspace.
- 8.
Wipe rims, seal with lids, and process in a pressure canner at 10 lbs for 40 minutes.
- 9.
Let jars cool undisturbed, then check seals and store in a cool, dark place.
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