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Exotic cream of mushroom soup (vegan style)

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 cup Shiitake mushrooms roughly chopped
  • 1 cup baby Bella mushrooms roughly chopped (baby portabella mushrooms)
  • 1 cup Chanterelle mushrooms
  • 1/2 cup white wine
  • 3 cups mushroom stock or vegetable stock
  • 1 cup dried wild mushrooms can be omitted, just increase baby bellas
  • 1 cup full fat coconut milk
  • 1 tsp celtic sea salt
  • 1 tsp black pepper
  • 1 tsp fresh thyme plus more for garnish

Instructions

Mushroom Stock:

  1. In a heat proof bowl, place dried wild mushrooms and 3 cups of boiling water. Let sit until softened ~ 20 minutes. Pour mushrooms into a strainer over a bowl and reserve the “mushroom stock”

Soup directions:

  1. Heat the oil and garlic over medium heat in a pot large until fragrant and golden in colour. Add the chopped onion continue to cook until the onion has softened ~ 3-5 minutes.
  2. Add mushrooms and continue to cook until softened and lightly browned ~ 3-5 minutes.
  3. Increase the heat to medium-high, pour in the white wine and continue to cook for a minute while stirring. Remove ¼ cup of mushrooms and set aside to garnish soup bowls.
  4. Stir in the mushroom stock and add in dried mushrooms, if using. Reduce heat to low, cover and simmer for 5-10 minutes.
  5. Stir in the coconut cream until well blended.
  6. Pour Into a high speed blender, or immersion blender and blend until smooth.
  7. Taste test and increase salt and pepper according to taste. Serve with reserved mushrooms, and fresh thyme.

Recipe Notes

  • simply swap out mushroom stock for vegetable stock if you are not using dried wild mushrooms