Creamy Mushroom Soup
Ingredients
- 1/2 tablespoons olive oil or vegan butter
- 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems)
- 8 cloves garlic, minced
- 1/2 large onion (about 3/4 cup), finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 13.5/383 can coconut milk (about 1 1/2 cups)
- 4 sprigs thyme, stems removed
Preparation
In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat
Add the mushrooms, garlic, onion and salt and pepper
Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes
Pour in the vegetable broth and the coconut milk
Add in the thyme
Stir together and bring to a boil, then a simmer for 15 minutes
Scoop out two cups of soup (with some mushrooms) and pour into your blender
If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out
Pour back into soup pot and blend one more time
Serve the soup and top with your favourite toppings and enjoy!
