How to Make Vegan Cream of Mushroom Soup

Step-by-Step Guide

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   Step 1: Place the tofu and the vegetable stock in a blender.

   Allow the butter to melt slowly so that it doesn’t brown. ,, You want your onions to brown without burning, so don’t turn the heat up too high. ,,, If there is any concentrated food stuck to the base of the pot, the sherry will help release it at this stage.
   
   You can use your spoon to scrape the base of the pan to help the process of deglazing. ,,,,,
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   Step 2: Puree the mixture until it is smooth

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   Step 3: which will take about 5 minutes.

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   Step 4: While the tofu and stock are pureeing

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   Step 5: melt the vegan butter in a Dutch oven over medium heat.

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   Step 6: Add the onions to the melted butter.

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   Step 7: Cook them for about 10 minutes or until the onions are caramelized

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   Step 8: stirring them occasionally with a wooden spoon.

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   Step 9: Add the garlic

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    Step 10: mushrooms and spices and sauté the ingredients together for another 5 minutes.

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    Step 11: Pour in the sherry.

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    Step 12: Let the sherry boil and then bring the temperature of the liquid down to a simmer by turning down the heat.

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    Step 13: Pour in the blended tofu and either Worcestershire or soy sauce.

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    Step 14: Simmer the soup until it is heated through

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    Step 15: stirring it with a whisk to incorporate the tofu mixture.

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    Step 16: Taste the soup for seasoning and add salt and pepper as needed.

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    Step 17: Ladle the soup into serving bowls.

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    Step 18: Serve the soup with a piece of French baguette or other crusty bread.

Detailed Guide

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