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!