Vegan Mushroom Soup
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Vegan Cream of Mushroom Soup

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  January 3, 2014 | by
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A favorite of the staff at Vega HQ, Chef Morgan’s vegan cream of mushroom soup hits the spot on cool winter days.

Ingredients

  • 1 tsp coconut or olive oil
  • 2 medium onions, diced
  • 2 pounds assorted mushrooms, cut into bite sized pieces. (at VegaHQ we used portabella and button mushrooms)
  • 1 cup of a good quality white wine, or vegetable broth*
  • 2 (15oz) can coconut milk
  • 2 – 4 cups vegetable stock
  • 5 sprigs fresh thyme (and extra for garnishing)
  • Salt and pepper, to taste

* Chef Morgan’s Tip – Never use a wine for cooking that you wouldn’t want to drink!

Preparation

  1. In a soup pot, melt coconut oil over medium-high heat.
  2. Add onion and sauté 5-8 minutes or until translucent.
  3. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated.
  4. Add wine and deglaze pot, scraping any browned bits off the bottom.
  5. Reserve half of the mushrooms and onions and place into a blender.Add 1 can coconut milk and blend until smooth.
  6. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
  7. Season soup with thyme leaves, salt and pepper.
  8. Simmer soup over medium-low heat for 10 minutes.

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Morgan Shupe
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist.
Morgan Shupe

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