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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/05/08/creamy-chickn-mushroom-soup/