vegan cream of mushroom soup | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/01/21/vegan-cream-of-mushroom-soup/

Truly, there’s nothing quite as comforting as a giant bowl of soup for dinner. And I’m not talking the stuff from a can! I mean hearty, homemade bowls made with love.

This easy to make vegan cream of mushroom soup is the perfect weeknight meal! And you can warm up and chill out, because it takes under 30 minutes to make.

This recipe is part of a collaboration I did with Entertaining With Beth on YouTube. You can check it out below, and make sure to also add her recipe for creamy vegan broccoli soup to your weekly dinner menu!

If you’re curious, which you are, the vegan cheese in the photo is Miyoko’s Kitchen Double Cream Garlic & Herb Cultured Nut Cheese.

vegan cream of mushroom soup

Ingredients

1 tbsp coconut oil1/2 C diced white onion6 C diced cremini mushrooms2-3 garlic cloves, minced1 tsp fresh thyme3/4 C dry white wine1 can full-fat coconut milk1 1/2 C low-sodium vegetable stock3/4 tsp sea salt1/2 tsp ground black pepper5-6 C fresh baby spinach

Instructions

In a large pot heat coconut oil over medium heat and add onion. Sauté for 2 minutes until soft and fragrant. Then add in mushrooms and stir occasionally for 5 to 6 minutes.Once the mushrooms have shrunk and have released some moisture stir in minced garlic and thyme and continue to stir occasionally for 3 minutes. You might need to lower the heat to medium-low to prevent the garlic from burning.Once most of the of moisture is absorbed, add in white wine and simmer for 5 minutes. Add in coconut milk, low-sodium vegetable stock, sea salt, and ground black pepper. Stir to combine the soup and then bring to a simmer. Cook for at least another 20 minutes either covered or uncovered. If it’s uncovered on the stove it will reduce slightly and be a little thicker. If you want to leave it on low with a lid on the pot for longer while you prepare other elements of your meal you can. Another option is to simmer for 20 minutes and then pureé the soup with an immersion blender (before adding the spinach) if you prefer a creamier soup.Add in the spinach just before serving and allow it to wilt but still remain bright green.

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