Creamy Mushroom and Potato Soup
Ingredients
- 2 tbsp oil or vegan butter
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 pack mushrooms
- 4 medium potatoes, diced
- 1 carrot, finely chopped (optional)
- 2 tsp rosemary or thyme
- 2 tbsp soy sauce
- 2 cups vegetable broth
- 2 tsp cornstarch or arrowroot or tapioca starch
- 1 can coconut milk
- Sea salt and black pepper to taste
- 4 tbsp nutritional yeast flakes (optional)
- Fresh parsley, chopped (optional, to serve)
Preparation
Heat the olive oil in a big pan or pot over medium-high heat. Once hot, add the onions and sauté for 2-3 minutes until softened. Add the mushrooms and cook for 4-5 minutes or until golden. Then, add the chopped carrots, garlic, and thyme, and continue cooking until the mushrooms have caramelized, about 3 minutes.
Pour in the soy sauce and toss to coat until mushrooms are browned. Remove a few mushrooms and reserve for the topping, if desired.
Whisk together 1/4 cup of the vegetable broth and cornstarch in a measuring jar. Pour into the mushroom mixture along with the remaining broth and diced potatoes. Stir to combine and bring to a boil. Then turn down the heat to medium-low and simmer for 15-20 minutes, or until thickened and potatoes and carrots are softened.
Stir in the coconut milk, nutritional yeast if using, and salt and pepper to taste. Cook for a few more minutes. Taste and adjust seasonings as needed. Add more broth if it gets too thick.
Blend the soup until smooth and creamy.
Serve with reserved mushrooms, fresh parsley, and bread.