‘Cream’ of Mushroom Soup

5.0 (1 reviews)

12 oz. fresh mushrooms, sliced
2 Tbsp. chopped onion
1 garlic clove, minced
1 Tbsp. margarine
3 cups vegetable broth
2 Tbsp. flour
1 cup vegan sour cream
1 cup plain soy milk
Salt and pepper, to taste

• In a sauté pan over medium heat, cook the mushrooms, onion, and garlic in the margarine until the onion softens.
• Put in a slow cooker and add the broth. Cover and cook on low for 6 to 8 hours.
• Stir in the flour, vegan sour cream, and soy milk. Cook on high for 20 to 30 minutes, or until thickened. Season with the salt and pepper.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind