VEGAN CREAM OF MUSHROOM SOUP!

Can I just tell you how much I love this Vegan Cream of Mushroom Soup?

It took me 20 minutes to make, just 20!! I swear, the fussiest part is slicing the mushrooms, and you could even buy them pre-sliced if you prefer. Then you just sauté some onions and garlic along with the mushrooms, because we all know those are musts in any soup. Add in broth, seasonings, and the secret (clearly not secret) ingredient, rich silky coconut milk. Ooh la la!

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. 

Course: Soup

Cuisine: American, Canadian, French

Servings: 

Calories: 194 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 2 tablespoons vegan butter
• 16 oz button mushrooms, sliced
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour if preferred)
• 4 cups vegetable broth (1 litre)
• 1 teaspoon dried thyme leaves
• 1 1/2 cups full-fat coconut milk (the kind in a can)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg

At first, I was a little uncertain if the coconut flavour would work well here, so I did a test run. Not only does it work, but it’s AMAZING! Like wow, why is this mushroom soup so much better than any I’ve had before!? There’s just something about the earthy mushrooms and subtle but insanely addictive creamy coconut that just works.

Instructions

1. In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle over the flour, stir in, and cook 1 minute more.
2. Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.

https://itdoesnttastelikechicken.com/vegan-cream-of-mushroom-soup/

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