Vegan Creamy Mushroom Soup

Mushroom Soup Recipe
cook time

Cook Time

45 Minutes

serving size

Serving Size

4-6 People

Ingredients

 

  • 1 Tbsp Olive Oil
  • 1 Yellow Onion Chopped
  • 2 Garlic Cloves Finely Chopped
  • 1 Container Oyster Mushrooms Chopped
  • 2 Portobello Mushrooms Chopped
  • 2 Tbsp Tamari
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Tumeric
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 2 Cups Veg Broth (See My Gut Healing Broth Recipe)
  • 1 Cup Canned Coconut Milk (Full Fat)
  • 3 Tbsp Arrowroot Starch
  • 2 Tbsp Coconut Kifer, Vegan Sour Cream or Cashew Cheese (Optional)

 

Directions

    In a Dutch oven or large pot
    Sauté onions in oil for 5 minutes. Add garlic and let cook for a few more minutes
    Add mushrooms and let cook for another five minutes until they are nice and brown.
    Stir in tamari, apple cider, spices and broth. Cover and reduce heat. Let simmer for 15 minutes
    In the meantime, whisk arrowroot starch with coconut milk. Let sit
    Once 15 mins is up, add the starch and milk mixture to your pot. Let simmer for another 10-15 minutes to allow thickening, stir occasionally.
    Finally, add your vegan cream cheese, cashew cheese or even nutritional yeast would be good!. Add S&P and a squeeze of fresh lime on top. Serve and enjoy!