Hello, love the recipe. Hi Cary, I don't have a recipe for cream of chicken. Thanks for taking the time! If you don't have shallots, my second favorite option is the almighty green onion. I used onion, AP flour, no sherry. This vegan cream of mushroom soup is: Have it as an appetizer and it will serve 4, or have it as a main course with some fancy bread (or just regular bread), it’ll serve 2 and you can call it dinner! Thanks for letting me know I made a second batch tonight much like what you did. I love that these are gluten free too since my husband has Celiac Disease. Thank you for an awesome soup recipe! Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Ok, hope that helps! Sounds divinnnne! I’ve made this twice now. Repeat either step until you get it where you want it. Vegan cream of mushroom soup really is so versatile. I've stored it up to 4 days...only with really fresh mushrooms. Repeat either step until you get it where you want it. Thanks! Used a tablespoon of corn flour to thicken. Maybe we can check back in . Mine turned out much darker in color and I'm not sure why. Awesome. Yep, coconut milk totally works too...glad you thought to swap it out. And I'm always up for miso! unsweetened almond milk - you can use any non-dairy milk for this recipe. As for flours, I've only used chickpea flour for this soup, but someone in the group said she used All purpose GF flour and still gave it 5 stars Hope that helps! Do you think in a pinch I could use frozen mushroom? . i added tsp of thyme and tsp+ of red miso. Please do us a favor and rate the recipe as well as this really helps us! . 1) I'm gluten-free. Great work and thank you. Could it be the type of mushroom I used? ©2020 The Kitchen Girl. If you do, I recommend that during reheat, if it's too thick, add a little almond milk, and if it's too thin, mix a little chickpea flour with a little almond milk in a separate container (to remove lumps), add it to the soup, and gradually heat. Add SHALLOT (or onion) and GARLIC, sautéeing a few minutes until fragrant and tender. Sounds like exactly the subs I would have done So glad it worked out for you...it's really a great soup! Hi Kayla, no...haven't tried freezing it yet. ; … I used onion instead of shallot and included the optional sherry and nutmeg. Hi Kim, so glad you found this recipe and hope it becomes your new fav!! FYI: All-purpose flour takes a few minutes longer to thicken than chickpea flour. Just one question since I don't usually have chickpea flour on hand – is there anything I could substitute for it that would make it just as creamy? I love knowing that you're fooling omnivores with it too...way to go! 2) I'm dairy free. Have you tried subbing cashew milk for almond milk? If it's too thin, mix a little chickpea flour with a little almond milk, whisk it in to the soup and heat thoroughly (it will thicken as it heats). Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. I would like to make it today if possible thanks so much, Hi Carrie, I just emailed you a message regarding this . Also, not sure about the measurement. It doesn't require any fancy equipment, just some slicing, dicing, sauteeing, and heating on the stovetop. Hi Phil! I haven't tried it , but if it does, I'd whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This vegan mushroom soup version is made with fresh mushrooms and a few pantry staples. I’m a big fan of mushrooms and came across this recipe by accident. Awesome! Step 1. I hope you see what im getting at here i do tend to ramble a little lol must be my age anyway my point is you are cooking up some great recipes and honestly this is my fave blog at the moment so well done again!!!