Vegan Cream Of Mushroom Soup

1. 1

   In a 1-gallon pot, heat oil on a medium flame. Add shallots, mushrooms and salt. Cook until tender, stirring frequently, about 10-12 minutes. Add sherry and allow to reduce until almost dry.

2. 2

   Stir in flour, and cook for 5 to 7 minutes, until fully incorporated.

3. 3

   Add stock, 1 cup at a time, whisking to blend after each addition. Raise heat and bring soup to boil. Reduce heat, and simmer, with lid ajar, for 30 minutes.

4. 4

   Using an immersion blender, puree soup until creamy.

5. 5

   Season with pepper and more salt, if needed. Garnish with parsley sprigs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.