Vegan Creamy Mushroom Soup
Servings: 4 servings
Fast and easy, his creamy vegan mushroom soup can warm you up on a cold winter's day in no time at all.
- 1 large yellow onion, diced
- 1 package baby Portobello mushrooms, sliced
- 1 package chanterelle mushrooms, sliced
- 3 cloves garlic, finely minced
- 1 cup low-sodium vegetable stock
- 1 tbsp. cornstarch
- 1 can coconut milk
- 1 tbsp. soy sauce
- 4 4 springs fresh thyme
- 1 bay leaf
- 3 3 sprigs fresh rosemary
- Black pepper - to taste
- Salt - to taste
In large heavy-bottom pan, heat diced onions on medium-high heat for five to seven minutes.
Add sliced mushrooms and cook for several minutes, stirring often.
Bundle thyme, bay leaf and rosemary together using string or a piece of cheesecloth.
Add herb bundle and garlic to pan, reduce heat to medium, and continue cooking for another ten minutes.
In medium bowl, combine soy sauce, vegetable stock, and corn starch.
Add stock mixture to saucepan, continuing to stir over medium heat.
Add can of coconut milk and simmer on low heat for 25 minutes stirring frequently.
Remove herb bundle before serving.
Add salt and pepper if desired, to taste.
Serve or store immediately.
Calories: 232kcal | Carbohydrates: 12g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 460mg | Potassium: 430mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 4mg