Vegan Cream of Mushroom Soup

* 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
* Fresh Parsley
* Fresh Crispy Bread
* Leftover Coconut Milk

1. 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.
2. Add sliced mushrooms and thyme, cooking 3-4 minutes stirring often until softened.
3. Add wine, cook 2-3 minutes stirring constantly.
4. Add flour, cook 2 minutes stirring constantly.
5. 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).
6. 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.
7. 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!

*(full fat from a can)
**(or 1-2 tbsp freshly chopped)

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!