Vikalinka · by Julia Frey of Vikalinka
Vegan Cream of Mushroom Soup
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 7%
CARBS 15G71% OF CAL
2G FIBER3G OTHER10G TOTAL SUGAR
FAT 2G20% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mushroom soup made plant-based with oat milk instead of cream. Smooth, earthy, and comforting.
mainamericansoup🌀 blender⚙️ food processordairy freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 onion
- 1 celery stalk
- 1-2 cloves garlic
- 3-4 sprigs fresh thyme (or ¼ tsp dried thyme)
- 500g / 6 cups button mushrooms (sliced)
- 100g / 1 cup Portobello mushrooms
- salt to taste
- 1 tbsp flour
- 1 litre / 4 cups vegetable stock
- 125 ml / ½ cup plant based single cream (I used oat cream)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 7%
CARBS 15G71% OF CAL
2G FIBER3G OTHER10G TOTAL SUGAR
FAT 2G20% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 626mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 20mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.