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 + more to top
- 1/2 Cup Dry White Wine (optional but recommended)
- 1/4 Cup Vegan Butter
- 6 Tbsp All-Purpose Flour
- 1 Tsp Dried Thyme
- 2 Bay Leaves
- 3/4 Tsp Salt
- 3/4 Tsp 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, cooking 3-4 minutes stirring often until softened.
Add wine, cook 2-3 minutes stirring constantly.
Add flour, cook 2 minutes stirring constantly.
Add broth, bay leaves, salt and pepper and stir well. Bring to a soft boil and reduce heat and simmer, uncovered for 10 minutes or longer.
Remove bay leaves and blend - you can use an immersion blender or let the soup cool slightly and carefully scoop into a blender with a ladle. Blend until smooth or leave some texture if you'd like.
Return to pan and add coconut milk, bring to a very light simmer and cook another 5 minutes or so and serve with toppings - careful it will be very hot!
Notes
Use full fat coconut milk from a can.
Thyme can be substituted with 1-2 tablespoons freshly chopped.
