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Vegan Cream of Mushroom Soup

You’ll love the earthy flavours of our Vegan Cream of Mushroom Soup. Made with Becel Plant-based Whipping cream, its perfect blend of warmth and spice will ensure you never want to open a can again.

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  • 55 min
  • Prep time15 min
  • Servings4
recipe image Vegan Cream of Mushroom Soup


  • 3 tablespoons (45 mL) Becel® Unsalted Plant-Based Bricks
  • 1 cup (250mL) finely chopped shallots
  • 1 pound (500g) cremini mushrooms, cleaned and coarsely chopped
  • 1/4 cup (60mL) dry sherry
  • 1/4 cup (60mL) flour
  • 4 cups (1L) vegetable broth
  • 1/2 teaspoon (2mL) salt
  • 1/4 cup (60mL) Becel® Plant-based Whipping Cream
  • black pepper, to taste
  • 2 tablespoons (30mL) chopped fresh parsley, for garnish
  • a drizzle of Becel® Plant-based Whipping Cream, for garnish

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Unsalted Plant-Based Bricks in a large sauce pan. Sweat shallots and mushrooms until tender, about 5-7 minutes.
  2. Add sherry, and reduce until pan is almost dry.
  3. Sprinkle in flour, and stir constantly for 4-5 minutes, or until it begins to smell nutty.
  4. Slowly add the broth and whisk. Bring the broth to a boil, lower the heat, and simmer, with a lid ajar, for 30 minutes.
  5. Puree the soup in a blender until smooth and creamy. Return soup to pan and stir in Becel® Plant-based Whipping Cream. Add black pepper, to taste. Serve with fresh parsley and a drizzle of Becel® Plant-based Whipping Cream.

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