Vegan Cream Mushroom Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons vegan butter or 2 tablespoons broth or water
02 -
2 medium sweet or yellow onions, finely diced
03 -
5-6 cloves garlic, minced
04 -
30-32 ounces mushrooms, sliced
05 -
4 teaspoons fresh thyme leaves, divided; or 1 3/4 teaspoons dried thyme, divided
06 -
1/2 cup vegan marsala, white wine, sherry, or broth
07 -
6 tablespoons all-purpose flour or gluten-free flour
08 -
4 cups vegan chicken or vegetable broth
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Sea salt and fresh cracked black pepper, to taste
10 -
1 teaspoon dried oregano
11 -
1/4 teaspoon smoked paprika
12 -
1/2 cup canned coconut cream, coconut milk, or cashew cream
13 -
3-4 tablespoons fresh parsley, chopped
# Instructions:
01 -
Heat a large pot over medium-high heat. If using vegan butter, melt it before adding onions. For broth or water, add onions and 1 tablespoon liquid if sticking occurs. Saute for 3-4 minutes until softened and translucent.
02 -
Add garlic to the pot and saute for an additional minute.
03 -
Add mushrooms and half the thyme. Stir well and cook for 5 minutes, stirring occasionally.
04 -
Add the wine or broth, stir, and cook for another 2-3 minutes.
05 -
Sprinkle flour over the pan and stir constantly until the mixture thickens and no flour remains. Cook an additional minute, stirring frequently.
06 -
While stirring, gradually add all the broth. Once combined, bring the mixture to a boil.
07 -
At a boil, add remaining thyme, oregano, smoked paprika, salt, and pepper. Reduce heat to medium-low and simmer for 10-12 minutes.
08 -
Stir in coconut cream until fully dissolved. Let heat for an additional minute.
09 -
Add parsley, stir, and remove from heat. Serve with crusty bread, or refrigerate for several hours if using as a casserole base.
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 4 days. Reheat with water or broth if soup becomes too thick.
02 -
Leftovers can be frozen in a freezer-safe container for up to 3 months.
03 -
Brown mushrooms like crimini or Baby Bella are ideal for this recipe, but white button or portobello mushrooms are also suitable.