Creamy Chick’n & Mushroom Soup

Creamy Chick'n and Mushroom Soup -- Epicurean VeganWow, two posts in two days! I’m on a roll! We have had three days of rain, which is great—we need it (my lilac bush loves it):
20140508_164036but it makes me want to hunker down, get cozy and cook something comforting. Soup was in order. I had these chicken-free strips from Beyond Meat, so I decided to go for a hearty, satisfying soup.
Creamy Chick'n and Mushroom Soup -- Epicurean VeganI’ve used this product for enchiladas and thought they’d be great for this soup. I think the strips lose a bit of firmness when boiled, but that didn’t bother me; the flavor was still great. When it comes to fake chicken, I think Beyond Meat is the best tasting and uses the most natural ingredients. They’re not only vegan, but non-GMO, gluten-free, kosher, hormone-free, cholesterol-free, and has 20 grams of protein for every 6 strips. Good stuff, especially great for feeding those omnivores in the family.

INGREDIENTS:
1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Creamy Chick'n and Mushroom Soup -- Epicurean VeganAdd the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.
Creamy Chick'n and Mushroom Soup -- Epicurean VeganIn a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

Creamy Chick'n & Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 Tbs olive oil
  • 2 large cloves garlic, minced
  • 1 small onion, diced
  • 2 celery stalks, chopped fine
  • 12-oz pkg Beyond Meat Chicken-Free Strips, cubed
  • 4 C (about 18) mushrooms, quartered
  • 5 C vegetable broth
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ C vegan sour cream
  • 3 Tbs flour
  • ½ C nutritional yeast
  • ¼ C unsweetened, plain almond milk
  • ¾ tsp Herbs de Provence
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.
  2. Add the broth and let simmer over medium heat for 10 minutes.
  3. Toss in the chick'n and mushrooms and let cook for 10 minutes.
  4. In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup.
  5. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

 

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