From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover’s delight!
Saute: In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
Simmer: Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
Slurry: Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
Remove from heat and stir in the parsley. Season with salt and pepper.
Serves 4 – 6
Store: Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.
In place of thyme, try using herbes de provence.
*To keep this recipe low fat, use unsweetened plant milk of choice, make sure it’s at room temp so the soup can heat back up quickly. You may definitely want to use the cornstarch to add body and volume if not using coconut milk.
Vegan wine: See if your favorite wine is vegan or search for a new one at Barnivore.
Keywords: vegan mushroom soup, mushroom soup recipe, dairy-free mushroom soup