In a large stock pot or dutch oven, sautee the mushrooms, onion, celery, and garlic in olive oil over medium heat for 5 minutes until vegetables are soft.
Add the vegetable broth and simmer for 20 minutes.
Mix the soymilk and cornstarch in a gravy shaker and add to the soup. Stir to combine and bring to a boil. Reduce heat and and stir occasionally until thickened.
Season generously with salt and pepper. You can puree the soup with a hand-held blender if desired.
Originally Submitted
10/3/2012
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