Vegan Cream of Mushroom Soup

Vegan Cream of Mushrooms Soup

Ceara This is one of my favourite soups ever – rich and luscious Vegan Cream of Mushroom Soup. The secrets to the deep flavours in this soup is using mixed mushrooms,… Print This

Serves: 8 bowls Prep Time: 20 mins Cooking Time: 1h 30 mins

Rating: 5.0/5

( 1 voted )

Ingredients

3 pounds fresh mixed mushrooms, sliced (I used a mixture of mostly cremini, portobello, oyster, and shitake mushrooms)
8 shallots, diced
4 - 5 cloves garlic, minced
8 sprigs fresh thyme
7 - 8 cups vegetable broth
2 bay leaves
1 can full fat coconut milk
pinch nutmeg (optional)
Salt + pepper to taste

Instructions

Sauté: In a large pot over medium-high heat, sauté mushrooms with a splash of water and a pinch of salt and pepper until the mushrooms start to give off their juices. Reduce heat to low and cook until the mushrooms are golden brown (about 15 minutes). If desired, set aside a few mushrooms for garnish. Mix shallots and garlic into mushrooms and cook until the shallots are soft and translucent (about 5 minutes).
Cook Soup: Tie the thyme sprigs together with kitchen twine and add to mushroom mixture. Add the vegetable broth and bay leaves. Bring to a simmer and cook for 1 hour. Remove the thyme bundle and bay leaves.
Blend: Blend soup in small batches in a high-speed blender until smooth and thick. Return soup to the pot and stir in coconut milk and pinch of nutmeg. If the soup is too thick, add a splash of vegetable broth. Season with salt and pepper to taste.
Garnish: Serve warm with reserved mushroom garnish and fresh thyme leaves.