Vegan Mushroom Veloute [Oil Free]

Name: Vegan Mushroom Veloute [Oil Free]
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb cremini or baby bella mushrooms (roughly chopped); 3 cloves garlic (peeled & finely chopped); 1/4 teaspoon dried thyme; 3 cups low sodium vegetable broth; 1 tbsp white miso paste; 3 tbsp lemon juice (approx 1 medium lemon); 1 cup unsweetened soy milk (or plant milk of choice); salt + pepper (to taste)

5.0

(9)

thishealthykitchen.com

Your recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 3

Author : Rosa

gluten free oil free vegan

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb cremini or baby bella mushrooms (roughly chopped)3 cloves garlic (peeled & finely chopped)1/4 teaspoon dried thyme3 cups low sodium vegetable broth1 tbsp white miso paste3 tbsp lemon juice (approx 1 medium lemon)1 cup unsweetened soy milk (or plant milk of choice)salt + pepper (to taste)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a medium pot, or deep skillet, add the mushrooms, garlic, thyme and a couple drops of water to prevent sticking. Sauté until the mushrooms are reduced, approx. 4 minutes.

Step 2

Add the broth, miso paste and lemon juice and bring to a low boil, cooking for about 5 minutes. Turn off the heat, add the milk, and then use an immersion blender to puree your soup OR transfer to a blender. Taste and add salt and pepper, only if needed, and serve with crusty bread.