Vegan Mushroom Soup
You'll love this super easy vegan mushroom soup it's creamy, you only need one pot and it's ready in 25 min!
Servings: 4 people
Cost: $4
Equipment
- Ladle
Ingredients
- 650 g Mushrooms cremini
- 1 can Coconut Cream
- 4 cups Broth
- 2-4 tablespoon Corn Starch
- ½ cup White Wine optional
- 4 tablespoon Butter
- 2 med Onions
- 2 tablespoon Garlic minced
- 2 tablespoon Parsley fresh, chopped
- 2 tablespoon Thyme fresh
Instructions
- Start by dicing your onions, mincing your garlic and slicing your mushrooms.
- In a pot melt vegan butter on med-high heat. Once heated add your onions and garlic and cook for 3 minutes until they begin to sweat, stirring frequently.
- Add your mushrooms and saute them until they begin to get tender. (about 5 min)
- Mix in corn starch the more cornstarch you add the thicker it will be start small and add as you go.
- Add in your broth and white wine and stir.
- Stir in can of coconut cream.
- Add in your seasonings
- *Optional Step* Add soup to a blender or food processor to get chunks of vegetables out.
- Bring the soup to a boil, then reduce heat and let simmer for 10 min.
- Serve with garlic toast.
Notes
- All-purpose flour can be substituted for cornstarch if you don't have any, but it won't be gluten-free anymore.
- This recipe serves 4 people and can be refrigerated for up to a week.