The key to this rich soup is the long saute which brings out the intense mushroomy flavor. More than just delicious– mushrooms also contain protein, vitamins, minerals and antioxidants. This wonderful edible fungus may also prevent cancer and diabetes, and it boosts heart health. Serve this with my Curried Fall Salad for a complete meal! Read more here about the health benefits of mushrooms.
Creamy Dreamy Mushroom Soup
This is another easy soup to prepare, but tastes like you spent hours slaving over it! So delectably rich and velvety-- who would ever guess there's not a speck of dairy in it?
Servings 4
Ingredients
- 1/4 cup plant butter (Country Crock, almond oil is best)
- 2 lbs sliced fresh mushrooms (baby bellas work great)
- 1 pinch salt
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 tbsp flour (I like brown rice best)
- 1 tsp dried thyme or 6 sprigs of fresh thyme leaves
- 5 cups veggie stock (Kitchen Basics, unsalted recommended)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup coconut milk, full fat (shake to mix)
- 1 tsp fresh thyme leaves to garnish, or sub dried
Instructions
- Melt plant butter in a large soup pot over medium-high heat. Cook mushrooms in butter with the 1 pinch of salt. Once the mushrooms start to give off their juices, reduce heat to med-low and continue cooking about 15 minutes, stirring occasionally. Set aside a few mushrooms for garnish if desired.
- Add diced onion to the mushrooms and continue to cook another 5 minutes until the onions have softened. Add garlic and cook for another minute.
- Stir the flour into the mushroom mixture, cooking and stirring often for two minutes. Add dried thyme, salt, pepper and veggie stock. Bring to low boil, cover, turn to low, simmer for 30 minutes. (If using fresh thyme, tie in a bundle before adding and remove after cooking).
- Transfer soup to a blender in small batches and puree on high speed until smooth and creamy. Return to pot, add coconut milk, stir to combine. Taste and add salt if necessary. Serve if desired with thyme leaves or mushrooms for garnish. Enjoy!
I have the good fortune to taste-test these soups. This mushroom soup is so amazing. It’s great with mushroom slices on top.
So delicious! I’ve made it 3 times already.
Thanks, so glad you like it!
A very delicious soup! I added extra coconut milk to make it thinner, possibly because the mushrooms I used had started to get dry. I confess to sprinkling a little cheddar cheese on top. Yum!
Thanks, so glad you enjoyed it! As far as the cheese — why not try Miyoko’s Cheddar next time– tastes just as good as dairy cheddar and much better for your health and the environment!