Description
Vegan mushroom soup that will be sure to please.
Ingredients
- 1 tablespoon olive oil
- 1 large large onion, diced
- ¾ cup sliced fresh mushrooms
- 1 teaspoon dried thyme
- 3 cups vegetable broth
- 2 bay leaves
- 2 tablespoons gluten-free soy sauce (tamari)
- 6 tablespoons cornstarch
- ¼ cup cold water
- 3 cups coconut milk
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften
- about 5 minutes. Add mushrooms and thyme; stir until fragrant
- about 5 minutes. Stir in broth
- bay leaves
- and soy sauce. Bring soup to a boil.
- Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken
- about 10 minutes. Add coconut milk
- salt
- and black pepper. Simmer just until coconut milk is heated through (do not allow to boil)
- about 5 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4