Vegan Cream of Mushroom Soup
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Morgan Shupe for Vega
coconut oil or olive oil
cut into bite sized pieces (at VegaHQ we used portabella and button mushrooms)
of a good quality white wine
or vegetable broth
15oz can coconut milk
– 4 cups vegetable stock
sprigs fresh thyme
and extra for garnishing
Salt and pepper
In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent.
Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
Reserve half of the mushrooms and onions and place the rest into blender jar. Add 1 can coconut milk, secure the lid and blend until smooth.
Blend until smooth (blend on high speed for 30 seconds with a power blender).
Add blended mushrooms, remaining coconut milk and 2 cups stock into pot.
Add more stock if soup is too thick for your liking.
Add the other half of mushrooms and onions to the pot.
Season soup with thyme leaves, salt and pepper and simmer soup over medium-low heat for 10 minutes.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
For a stronger mushroom flavor, you can let the soup sit overnight.