Mushroom Soup - Vegan
This vegan mushroom soup is the perfect cozy dinner when it’s cold outside - the absolute best healthy comfort food. Even though I made this recipe using only champignon mushrooms you can use any kind of mushroom (button mushrooms, oyster mushrooms, etc).
Enjoy this soup with some home made crostini or on its own.
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Serving: 4
Cost: $$
Serves: 4
Ingredients:
Onion - 1
Champignon Mushrooms - 400 gr
Garlic - 2 cloves
Thyme - 1 spring
White Wine - 1 dl (can be left out)
Vegetable Bouillon - 5 dl
Coconut Milk - 3 dl
Olive Oil
Salt & Pepper
Parsley - to serve (can be left out)
Preparation:
Start by finely chopping the onion, washing the mushrooms well and slicing them.
Heat some oil in a pan and add the onion, cook for around 5 minutes at low medium heat, then add the sliced mushrooms. Cook at medium/ high heat until all the water has evaporated. Remove some mushrooms for serving and put them aside.
Now add in the crushed garlic and pour in the wine. Let it evaporate. Once it has evaporated add the coconut milk, the stock, the thyme, salt and pepper and leave to cook for 25 minutes at medium heat.
Once the time is up take your blender and blend the soup. Keep cooking until it has reached the right consistency (not too liquid and not too mushy. If you feel like water is missing you can add some broth or some warm water.
Serve with the mushrooms and parsley on top.