Vegan Mushroom Soup
Ingredients
-
4
Tablespoons
refined avocado oil or olive oil
-
1 ½
cups
chopped onions
-
1
pound
Cremini or white button mushrooms, sliced
-
⅓
cup
dry white wine (optional)
-
2
teaspoons
dried dill weed or 1 ½ Tablespoons fresh dill, finely chopped
-
1
Tablespoon
hot paprika
-
1
Tablespoon
tamari sauce or coconut aminos
-
2 ½
cups
vegetable or chicken broth
-
1
cup
non-dairy milk
-
3
Tablespoons
arrowroot flour
-
1
teaspoon
kosher salt
-
to taste
ground black pepper
-
2
teaspoons
lemon juice
-
¼
cup
chopped fresh parsley
-
½
cup
full-fat coconut milk, canned and chilled
Instructions
- Heat a large pot over medium heat and melt the oil, coating the bottom.
- Sauté the onions until fragrant and translucent, then add the mushrooms and sauté until browned.
- Stir in the wine (if using), dill, paprika, tamari sauce, and broth. Cover and simmer for 15 minutes.
- In a small bowl, whisk the non-dairy milk and arrowroot flour together, then add to the pot and stir.
- Cover and simmer for another 15 minutes, stirring occasionally.
- Finally, stir in the salt, pepper, lemon juice, parsley, and coconut cream. Heat through without boiling.
- Garnish with extra parsley and serve warm.
Nutrition Facts (estimated)
Servings
4-5
Calories
189
Total fat
14.5g
Total carbohydrates
10.2g
Total protein
6.9g
Sodium
791.1mg
Cholesterol
37.3mg
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