Description
A rich and velvety dairy-free mushroom soup that can be made in under 30 minutes, with deep flavors from basic ingredients and techniques.
Ingredients
Scale
- 1 large white onion, diced
- 1 package white button mushrooms (10 oz), sliced
- 1 package baby portobello mushrooms (10 oz), sliced
- 10 stalks fresh thyme, leaves removed
- 1 bay leaf
- 1/2 tbsp coconut aminos (or tamari or soy sauce)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder (optional)
- 1 cup vegetable broth
- 1 tbsp tapioca flour (or arrowroot or cornstarch)
- 1 cup dairy free milk (unsweetened)
- Freshly ground black pepper, to taste
Instructions
- Heat a large pot over medium heat. Add the diced onions and cook for 5-7 minutes while you slice the mushrooms.
- Move the onions to the sides of the pot and add the mushrooms. Allow to cook for 5 minutes.
- Stir the onions and mushrooms together. Add fresh thyme leaves and continue to cook for at least 10 minutes.
- Add the bay leaf, salt, coconut aminos, and garlic powder (if using) to the mushrooms.
- Add the tapioca flour to a bowl with the vegetable broth and stir well to combine. Add this mixture and dairy free milk to the mushroom mixture and stir well.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
Notes
For extra flavor, deglaze with a splash of dry sherry or white wine after browning the mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg