This Vegan Mushroom Medley Soup is light, yet deep and rich. The velvety flavor of the coconut cream ties together the earthy tones of the mushroom medley. Enjoy!
Vegan Mushroom Medley Soup
Author: Chef Eli
Ingredients
- 4 tbsp EVOO, plus more for garnish
- 1 large red onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, roughly chopped
- 3 large portabello mushrooms, roughly chopped
- 2 cups shitake mushrooms, roughly chopped
- ⅔ cup dry white wine
- 6 sprigs of fresh thyme, tied together by cooking twine, plus more for garnish
- 1 can coconut cream (you can use coconut milk instead)
- 2 cups water
- Salt and Pepper to taste
Instructions
- In a large Dutch oven, saute red onion in EVOO about five minutes until translucent.
- Add garlic and mushrooms and saute another two minutes.
- Pour in dry white wine and scrape bits from bottom of the Dutch oven.
- Add the bunch of thyme, coconut cream, water, salt and pepper. Simmer for 20 minutes.
- Remove from heat and remove thyme. Blend soup with a hand immersion blender until almost completely smooth.
- Garnish with EVOO and fresh thyme sprigs.
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