Vegan Cream of Mushroom Soup
Ingredients
-
1
tbsp
olive oil
-
1
medium
yellow onion
-
6
large
portabello mushrooms
-
3
tbsp
fresh rosemary
-
3
tbsp
fresh thyme
-
1
tbsp
fresh sage
-
2
tsp
garlic powder
-
1
tsp
onion powder
-
1
tsp
black pepper
-
1
tsp
salt
-
3 ½
cups
vegetable stock
-
1
can
light coconut milk (398ml)
-
2
tbsp
all-purpose flour
Instructions
- Finely dice the yellow onion and portabello mushrooms.
- Heat olive oil in a medium-sized pot over medium-high heat.
- Cook the onion for 2-3 minutes until soft and fragrant.
- Add the diced portabello mushrooms and cook until soft, about 8-10 minutes.
- Finely chop the fresh rosemary, thyme, and sage, then add them to the pot along with other spices.
- Cook until the mushrooms are golden brown, then add the vegetable stock and cook for another 5-10 minutes.
- In a small bowl, whisk together a small amount of coconut milk with the all-purpose flour until smooth.
- Add the flour mixture and the rest of the coconut milk to the pot, stirring until the mixture thickens.
- Once bubbling and thickened, remove from heat and serve with optional olive oil, red chili flakes, and fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
155
Total fat
8.6g
Total carbohydrates
18.6g
Total protein
4.1g
Sodium
1078.4mg
Cholesterol
0mg
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