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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 69.7
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,204.7 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Vegan Onion and Mushroom soup calories by ingredient
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Vegan Onion and Mushroom soup

Submitted by: GLITTERFAIRY77

Introduction

I made some amazing vegetable broth using old onions and onion skins, baked sweet potatoes that were not rancid but shriveled up from being shoved in the back of the fridge, some bell pepper caps, some cauliflower leaves and stems, and celery-and just a little bit of salt. This seemed like the perfect thing to make with that broth. I made some amazing vegetable broth using old onions and onion skins, baked sweet potatoes that were not rancid but shriveled up from being shoved in the back of the fridge, some bell pepper caps, some cauliflower leaves and stems, and celery-and just a little bit of salt. This seemed like the perfect thing to make with that broth.
Number of Servings: 10

Ingredients

    10 cups homemade vegetable broth
    3 medium onions, sliced
    4 cups of baby portabello mushrooms, washed and sliced
    4 tsp minced garlic
    3 tbsp Earth Balance soy-free natural buttery spread
    1 tsp salt
    1 tbsp agave syrup

Tips

This is more of a side than a meal. Just fyi, my recipe contains considerably less sodium than listed. I just used one tbsp of salt in 20 cups of broth as I simmered it, and it was enough.


Directions

Melt buttery spread in a large soup pot. Sautee the onions until soft. Add the agave syrup and salt to speed up carmelization process. Add mushrooms and garlic, and sautee for a couple minutes. Add the broth. Cook for about15 minutes. Serve.

Serving Size: Makes about 10 1.5 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GLITTERFAIRY77.






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