Vegan Mushroom Soup - THE SIMPLE VEGANISTA
https://simple-veganista.com/vegan-mushroom-soup/
DirectionsStep1In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.Step2Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.Step3Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.Step4and stir in the parsley. Season with salt and pepper.Step5Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!Step6Serves 4 – 6Step7Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 monthsIngredientsIngredients2 tablespoonsOlive Oil (vegan butter, I love Miyoko's, or 1/4 cup water)1 Large Onion (diced)4 clovesGarlic (minced)2 poundsMushrooms (cremini or white, sliced)½ cupVegan Dry White Wine (red ok too, optional)1 tablespoonFresh Thyme (or 1 1/2 teaspoons dried)4 cupsVegetable Broth3 tablespoonsArrowroot (or organic cornstarch, + 1/4 cup water, optional)14 ouncesCoconut Milk (light or full-fat, or 1 1/2 cups vegan cream or unsweetened cashew milk, see notes)add Mineral Salt & Pepper¼ cupParsley (chopped)See moreNutritionalNutritional205 Calories17 gTotal Fat12 gCarbohydrate249 mgSodium5 gProteinFrom simple-veganista.comRecipeDirectionsIngredientsNutritionalExplore furtherVegan Mushroom Soup - Loving It Veganlovingitvegan.com
DA: 45 PA: 72 MOZ Rank: 7
