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    You are in: Home / Recipes / Mushroom Onion Soup Recipe
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    Mushroom Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    VivianNP's Note:

    Most mushroom soups have a cream or beef base. I decided to create a vegan version that was just as delicious

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    Units: US | Metric


    1. 1
      Put the sesame oil in large dutch oven or stock pot. Put pot on large burner over medium high heat. Add the onion and shallots brown them over the heat, stirring as needed until they are lightly browned and translucent.
    2. 2
      Add 3 cups of water and the vegetable bullion to the pot. Turn the heat to medium. Add the mushrooms, carrot, celery and sea salt.
    3. 3
      While the soup is cooking, in a blender, add one cup water, the vanilla soy milk, cornstarch, tamari,corn starch, chili pepper, cloves of garlic, and parsley blend on high until well blended.
    4. 4
      When the carrots and celery are well cooked in the soup, turn the temp down to medium low, add the mixture in the blender. Then add the last cup of water to the blender, swish it around to clean the rest of the mixture in the blender and pour it in to the stock pot as well. Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Mushroom Onion Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 140.8
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 1352.1 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.8 g
    Sugars 2.8 g
    Protein 4.1 g

    The following items or measurements are not included:

    dried shiitake mushrooms

    vegetable bouillon cubes

    vanilla-flavored soymilk

    Ideas from


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