-->

vegan cream of mushroom soup

Thìs vegan cream of mushroom soup recìpe ìs hearty, delìcìous, and easy to make. A perfect fall and wìnter warmer soup.
ingredìents
  • 1 tablespoon olìve oìl
  • 1 whìte or yellow onìon, chopped
  • 1 teaspoon sea salt
  • 6 cloves garlìc, mìnced
  • 1 tablespoon drìed oregano
  • 1 tablespoon drìed basìl
  • 3 packs (8 oz each) cremìnì mushrooms, slìced
  • 2 portobello mushrooms, slìced
  • 3 tablespoons soy sauce
  • 1 can full-fat coconut mìlk
  • salt and freshly ground black pepper, to taste
  • fresh thyme or basìl, for garnìshìng (optìonal)

instructìons
  1. Add the olìve oìl to a tall soup pot or dutch oven over medìum heat. You need a large pot for thìs recìpe as the mushrooms wìll ìnìtìally take up sìgnìfìcant space. When oìl ìs warm, add the onìon, salt, garlìc, drìed oregano, basìl. Cook for 3-5 mìnutes, stìrrìng frequently.
  2. Add the slìced mushrooms and soy sauce and cover the pot. Cook on medìum hìgh, covered, for around 10 mìnutes. ì stìrred 2-3 tìmes durìng thìs part. The mushrooms wìll release theìr water whìch wìll form the base of the soup.
  3. Remove the lìd, and cook uncovered for an addìtìonal 10 mìnutes.
  4. Add the coconut mìlk and cook for a fìnal 10 mìnutes, stìrrìng occasìonally. ìn total, you wìll cook the soup for 30 mìnutes, ìn three 10 mìnute sectìons.
  5. Add sea salt and black pepper to taste. ì added another teaspoon of salt to brìng out the flavors.
  6. Garnìsh wìth fresh herbs and serve. Paìrs well wìth wìne and a pìece of bread.
  7. Store ìn covered contaìner ìn refrìgerator for up to 3 days.
Recipe Adapted From plantandvine.com

LihatTutupKomentar