Vegan Cream of Mushroom Soup
Vegan mushroom soup, a delicious, creamy and nutritious dish. It’s easy to make, comforting and so perfect for the cold winter days!
Servings: 3
Calories: 208kcal
Ingredients
- 1-2 tablespoon vegan butter or oil
- ½ onion chopped
- 2 garlic cloves sliced
- 1 pound mushrooms sliced
- ¼ cup white wine optional
- 1 tablespoon flour gluten-free if needed
- 2 cups vegetable broth
- 1 tablespoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup coconut milk
Instructions
- Heat the vegan butter or the oil in a pot and then add the onion and garlic. Stir and cook over medium-high heat for 1 or 2 minutes, stirring occasionally.
- Add the mushrooms, stir and golden brown for 5 minutes over medium-high heat.
- Pour the white wine into the pot, stir frequently and cook over high heat for 1 or 2 minutes.
- Add the flour and cook for 2 minutes. Keep stirring.
- Pour the vegetable broth, thyme, salt and pepper, stir and shimmer for 15 minutes.
- Add the coconut milk and shimmer for 2 or 3 more minutes.
- You can blend the soup totally or partially, or even serve it without blending, depending on the texture you’re looking for.
- Serve immediately or keep the leftovers in a sealed container in the fridge for 5-7 days. You can also freeze it so it lasts longer.
Notes
- You can use any type of mushrooms.
- Cooking with vegan butter or margarine gives the soup a better taste than oil does, although using any kind of oil is also a good option.
- You don’t need to use white wine, but it gives the soup a delicious taste. If you don’t like it, just omit this ingredient.
- Any type of flour will work.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 15g | Protein: 6.4g | Fat: 13.8g | Saturated Fat: 9.3g | Sodium: 810mg | Fiber: 4g | Sugar: 6.3g