Description
A velvety, deeply flavorful plant-based soup featuring a mix of mushrooms, aromatics, and a luscious dairy-free cream base—perfect for chilly nights or cozy meals.
Ingredients
- 1 lb mixed mushrooms (cremini, shiitake, button), finely chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 2 tbsp olive oil
- 1 tsp fresh or 1/2 tsp dried thyme
- 4 cups vegetable broth
- 1/2 cup coconut milk or cashew cream
- 1 tbsp soy sauce or tamari
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrot; sauté until onions are translucent.
- Add chopped mushrooms and cook until they’ve released their juices and browned, about 8–10 minutes.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Deglaze the pot with a splash of broth, scraping up any browned bits. Add remaining broth and soy sauce, bring to a simmer, and cook uncovered for 15–20 minutes.
- Transfer 2/3 of the soup to a blender with the coconut milk or cashew cream. Blend until smooth and silky.
- Return blended soup to pot, combine with remaining chunky soup, and stir.
- Season with salt, pepper, and lemon juice. Reheat gently until hot and creamy.
Notes
- Garnish with parsley, cracked pepper, a swirl of coconut cream, or sautéed mushrooms.
- Serve with rustic bread, grain salad, or a green salad for a full meal.
- To make gluten-free, use tamari instead of soy sauce and ensure broth is GF.
