Creamy Vegan Mushroom Soup

This year, I'm starting a new adventure!

I am trying my best to stick to a vegetarian diet and I'm even trying to eat vegan for most meals!

Since it is winter and freezing though, I have been mad craving comfort food!!

So...in my attempt to eat healthy, but still satisfy my cravings, I have created a vegan alternative to canned creamy mushroom soup...and I must say...it's pretty darn good...if not better than canned!

(In this recipe I added drop biscuits made from Bisquick and milk and some spices...you can make your biscuits vegan or just omit them all together, but they really added a little something extra and yummy to this soup!)

Soup Ingredients:

32 Fl. Oz. Vegetable Stock

16 oz. Mushroom

2 cans Cannellini Beans (do not drained)

4 Cups Spinach (roughly chopped)

I Onion (chopped)

4 Cloves of Garlic- finely chopped

3 Tbsp. Whole Wheat Flour

3 Tbsp. Worcestershire Sauce

2 Tbsp. Olive Oil

salt and pepper to taste

*optional*

Drop Biscuits:

2 Cups Bisquick Mix 

3/4 Cups Fat Free Milk

pinch Parsley

pinch Oregano 

pinch Salt

Start by heating a large pot on medium over the stove, add the olive oil, garlic, onions and a pinch or two of salt. Cook the onions and garlic until the onions are translucent.

Add half (8 oz) of the mushrooms (chopped) to the pot with the onions and garlic.

In a food processor, mix together the other half of the mushrooms, flour, 3-4 tablespoons of the vegetable stock and season with salt and pepper.

Once the mushrooms are smooth and paste-like and the mushrooms in the pot have released some of their liquid, add the paste to the pot and cook for 5-7 minutes on medium, stirring often so the flour does not burn.

Add to the pot the canned beans and cook for another 5 minutes.

Dump the rest of the vegetable stock into the pot and bring to a boil.

Once the stock is boiling, throw in all of the spinach and put the lid on the pot until all of the spinach is wilted (this should not take long at all...don't leave the pot or it might boil over!).

Stir the spinach into the rest of the soup and add the Worcestershire and a couple teaspoons of salt and pepper.

If you are adding the drop biscuits, now is the time!

In a separate bowl, mix together the Bisquick, milk and spices, then, using a spoon (or your fingers, like I did) take about a tablespoon at a time of the dough and drop it into the pot!

Cover the entire top of the soup with biscuit dough.

Put the lid on the pot and let it simmer on medium low for at least 20 minutes before serving!

**If you are not adding the biscuits, you should still allow the soup to simmer on medium low for twenty minutes before serving to allow the flavors to come together!**

Serve and enjoy!!

Comforty goodness.