16ouncesmushroomssliced (including mushroom stems) (454g) or 5½ cups
½large onionabout ¾ cup, finely diced
1teaspoonsea salt & 1/2 teaspoon ground black pepper
3cupshigh quality vegetable broth
1 cancoconut milk13.5 ounces, about 1 ½ cups (383g)
4sprigs thymestems removed
Creamy Mushroom Soup (Vegan & Mouthwatering)
In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
Serve the soup and top with your favourite toppings and enjoy!
This soup lasts about 4 to 5 days in the fridge. It freezes very well. To freezer allow to cool completely. You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. It will last at least 2 months in the freezer.