cream of mushroom soup (vegan)

A delicious and creamy mushroom soup made by Bianca Zapatka. The perfect combination with some toasted home made garlic bread.

Preparation: 20 minutes

Serves: 2

INGREDIENTS

Creamy Mushroom Soup

• 2 tbsp olive oil or vegan butter or coconut or canola oil

• 4 cloves garlic minced

• 1 large onion chopped

• 750 g cremini mushrooms, sliced

• 1 carrot finely chopped, optional

• 2 tsp fresh thyme or to taste

• 2 tbsp soy sauce or tamari sauce

• 2 cups vegetable broth 

• 2 tsp cornstarch or arrowroot or tapioca starch

• 400 ml coconut milk

• sea salt to taste

• black pepper to taste

• 4 tbsp vegan Parmesan cheese or nutritional yeast flakes (optional)

• fresh parsley chopped, optional to serve

Garlic Bread:

• 3-4 tbsp olive oil

• 2 cloves garlic pressed

• pinch of salt

• 4 thick slices of bread

• fresh herbs optional

method

Heat the olive oil in a dutch oven or soup pot over medium-high heat. Once hot, add the onions and sauté for 2-3 minutes until softened. Add the mushrooms and cook for 4-5 minutes or until golden. Then, add the chopped, carrots, garlic, and thyme, continue cooking until the mushrooms have caramelized, about 3 minutes. Pour in the soy or tamari sauce, toss to coat until mushrooms are browned. (Remove a few mushrooms and reserve for the topping, if desired).

Whisk together 1/4 cup of the vegetable broth and cornstarch in a measuring jar. Pour into the mushroom mixture along with remaining broth, stir to combine and bring to a boil. Cook, stirring constantly for about 1-2 minutes, or until thickened.

Optional step: At this point, you can blend the soup until smooth and creamy. Or skip this step.

Stir in the coconut milk, vegan Parmesan if using, plus salt and pepper to taste. Cook for further 5-10 minutes, stirring occasionally until thickened to desired consistency. (Taste and adjust seasonings as needed. Add more broth if it gets too thick).

Serve with reserved mushrooms, fresh parsley and crispy garlic bread or other sides you like!

Garlic Bread (Make the bread while the soup cooks)
Preheat the oven to 400°F (200°C). In a small cup, combine olive oil, garlic, and salt. Place the bread on a baking sheet and brush with the olive oil mixture. Bake for 10-12 minutes or until crispy and golden.

Recipe Courtesy of: Bianca Zapatka