VEGAN CREAM OF MUSHROOM SOUP

 VEGAN CREAM OF MUSHROOM SOUP

This divine vegan mushroom cream embraces you with warmth and delight. It's a super simple eight-ingredient recipe, and you can make it gluten-free and oil-free.

 

Ingredients:

• 1 Pack (9oz/250g) Brown Button Mushrooms (Portobellini), (Sliced)
• 2 Packs (18oz/500g) White Button Mushrooms (Sliced)
• 2 Tbsp Soy Sauce (or Tamari if gluten-free)
• 2 Large Portobello Mushrooms (Sliced)
• 1 14oz (400ml) Can Coconut Milk
• 1 tsp Dried Oregano
• 1 tsp Crushed Garlic
• 1 Onion (Chopped)
• 1 tsp Dried Basil
• 1 Tbsp Olive Oil
• Black Pepper
• Sea Salt

Instructions:

1. Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
2. Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
3. This will allow the mushrooms to release their water.
4. After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
5. Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
6. Add sea salt and black pepper to taste.
7. Garnish with fresh herbs and serve. Enjoy your soup!