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5 from 1 vote

Creamy Mixed Mushroom Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Author: Lauren Kelly

Ingredients

  • 2 tablespoons non-dairy butter for sauteing
  • ½ cup chopped onion
  • 16 ounces button mushrooms
  • 8 ounces crimini mushrooms
  • 1 tablespoon non-dairy butter for adding later in the recipe
  • 2 tablespoons all purpose flour
  • 3 cups vegetable broth
  • 1 can 13.5 oz. coconut cream that is full fat usually 17% to 22%
  • ½ teaspoon dried thyme or 1 ½ teaspoons chopped fresh
  • 1 ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Add 2 tablespoons of butter to a skillet and heat to medium high.
  • Turn down to medium and saute the onion for about 10 minutes.
  • Add the mushrooms and cook until their liquid is cooked out of them. About another 10 to 15 minutes.
  • Add 1 tablespoon and the flour.
  • Cook 3 minutes until the raw taste of the flour is gone.
  • Add the broth.
  • Bring to medium high - stirring once in a while to a mild boil.
  • Do not let burn.
  • Turn down the heat to medium and add the coconut milk.
  • Cook for about 10 minutes.
  • Add the seasonings.
  • Let cool for at least 15 minutes. If you try to blend hot ingredients in a blender they will explode everywhere.
  • Add one third to half of the soup mixture to a blender and blend until creamy.
  • Pour into a large bowl and set aside.
  • Continue with the rest of the mushroom mixture until all is creamy.
  • If serving now add to a large pan and heat through and serve.
  • Garnish with black pepper, scallion slices and croutons.
  • You can also refrigerate for a couple of days.

Nutrition

Serving: 1g