Vegan Cream of Mushroom Soup
Ingredients
- 1 1/2 pounds sliced mushrooms
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (full fat from a can) + more to top
- 1/2 cup dry white wine (optional but recommended)
- 1/4 cup vegan butter
- 6 tablespoons all-purpose flour
- 1 teaspoon dried thyme or 1-2 tablespoons fresh thyme
- 2 bay leaves
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Toppings
- Fresh parsley
- Fresh crispy bread
- Leftover coconut milk
Preparation
To a large pan over medium heat, add the vegan butter and diced onion. Cook for 4 minutes stirring often. Add minced garlic and continue cooking another minute.
Add sliced mushrooms and thyme, and cook for 3-4 minutes stirring often until softened.
Add wine and cook for 2-3 minutes stirring constantly.
Add flour and cook for 2 minutes stirring constantly.
Add broth, bay leaves, salt, and pepper, and stir well. Bring to a soft boil, reduce heat, and simmer uncovered for 10 minutes or longer.
Remove bay leaves and blend the soup using an immersion blender or a regular blender after cooling slightly. Blend until smooth or leave some texture if desired.
Return the soup to the pan, add coconut milk, bring to a very light simmer, cook for another 5 minutes, and serve with toppings. Be careful as it will be very hot.
