A delicious and creamy vegan mushroom soup perfect for a cozy meal.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the sliced mushrooms and cook until they release their moisture.
Cook until the mushrooms are golden brown for a deeper flavor.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps to thicken the soup later.
Gradually pour in the vegetable broth while stirring to prevent lumps.
Use a whisk to ensure a smooth consistency.
Add the almond milk, salt, and pepper, and bring to a gentle simmer.
Taste and adjust seasoning as needed.
Cook the soup until it thickens slightly, stirring occasionally.
For a creamier texture, blend part of the soup using an immersion blender.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
