About the Recipe
This savory vegan mushroom soup is silky smooth, it's loaded with cremini and shiitake mushrooms, garlic, onions, and so much umami flavor! If you love mushrooms, then this is the soup for you! Enjoy this soup with crusty slices of warm bread for a truly satisfying plant-based meal.
Ingredients
Ingredients
3-4 tbsp low-sodium vegetable broth (for sauteing)
1 medium yellow onion sliced
5 garlic cloves minced
¾ tsp dried thyme
½ tsp himalayan pink sea salt
¼ tsp black pepper
1.5 lbs cremini mushrooms sliced
8 oz shiitake mushrooms (fresh or frozen)
4 cups low-sodium vegetable broth
(1) 14 oz can coconut milk (discard the water, try to only use the creamy part)
2 tbsp chives sliced
Preparation
First, you're going to saute the onions, garlic, and dried seasonings. Next, add the fresh crmeini mushrooms and frozen shiitake mushrooms and let it cook for 15 minutes.Then you're going to transfer the mushroom mixture to a blender and blend it until it's smooth and creamy. Lastly, pour the mushroom puree back into the pot and mix it with coconut milk and bring it to a low simmer. Garnish with chives and enjoy!