Ingredients
Soup Base
- 2 tablespoons olive oil, vegan butter (such as Miyoko’s), or 1/4 cup water
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 lbs. mushrooms (cremini or white), sliced
- 1/2 cup vegan dry white wine (red wine is also acceptable), optional
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
- 4 cups vegetable broth
Thickening Slurry
- 3 tablespoons organic cornstarch or arrowroot
- 1/4 cup water
Creaminess and Garnish
- 1 can (14 oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk
- Mineral salt & pepper, to taste
- 1/4 cup chopped parsley
Instructions
- Saute: In a large pot, heat olive oil, vegan butter, or water over medium heat. Add the diced onions and minced garlic, sautéing for approximately 5 minutes until softened and fragrant. Next, add the sliced mushrooms, thyme, and optional white wine, cooking together for an additional 5 minutes to develop flavor.
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for 15 minutes. In the last 5 minutes of simmering, add the coconut milk or your chosen plant-based milk to incorporate creaminess, allowing the soup to cook gently for those final minutes.
- Slurry: In a small bowl, mix the cornstarch or arrowroot with cool water to create a slurry. Gradually stir the slurry into the soup, stirring frequently for 1 to 2 minutes until the soup thickens slightly. If the soup remains too thin, add additional slurry as needed until the desired consistency is reached.
- Finish and Serve: Remove the pot from heat and stir in the chopped parsley. Season the soup with mineral salt and pepper to taste. Serve hot alongside homemade artisan bread or naan to soak up the flavorful broth.
Notes
- The soup can be stored in the refrigerator for 4 to 5 days in a covered container.
- For longer storage, freeze the soup in freezer-safe containers or bags for up to 2 to 3 months.
- Using vegan butter like Miyoko’s adds richness, but water or olive oil can be substituted for a lighter version.
- The white wine is optional but adds depth; red wine works as a flavorful alternative.
- Choose either light or full-fat coconut milk depending on desired creaminess and calorie content.
- Arrowroot can be used instead of cornstarch for thickening if preferred or for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
