Mushroom Soup



  • 1 tbs of Bragg Extra Virgin Olive Oil

  • 3 cloves of garlic

  • 1/2 tsp of Bragg Sprinkle

  • 1 1/3 cup of yellow onion

  • 1 cup of celery

  • 6 cups of mushrooms (we used portobello, shittake, and oyster)

  • 4 cups of vegetable broth

  • 2 cups of almond milk

  • 1 cup of cauliflower

  • 1/4 cup of Bragg Nutritional Yeast

  • 1/8 cup of tapioca starch

  • 3 tbs of filtered water

  • 2 tsp of Bragg Liquid Aminos

  • 1/4 tsp of black pepper

  • Parsley

  • Green onion

In this recipe:

  • In a large pot on medium heat add olive oil, garlic, and sprinkles. Stir until fragrant, then add onion and celery. Stir well and let simmer for a few minutes.
  • Next add mushrooms, vegetable broth, nut milk, cauliflower, and nutritional yeast. Stir well and lower heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.
  • In a small glass combine tapioca starch and filtered water. Whisk well with a fork and add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.
  • Once time is up transfer soup into a blender and blend soup until smooth (you can also use an immersion blender as well).
  • Transfer soup back to back pot. Garnish with parsley, green onion, and roasted mushrooms. Serve and enjoy!

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