VEGAN CREAM OF MUSHROOM SOUP

I love soups. They’re more than starters/appetizers for me, I like to have them as the main course with a good deal of bread for dipping.

VEGAN CREAM OF MUSHROOM SOUP

INGREDIENTS
  1. 1 Tbsp Olive Oil
  2. 1 Onion (Chopped)
  3. 1 tsp Crushed Garlic
  4. 1 tsp Dried Oregano
  5. 1 tsp Dried Basil
  6. 2 Packs (18oz/500g) White Button Mushrooms (Sliced)
  7. 1 Pack (9oz/250g) Brown Mushrooms (Sliced)
  8. 2 Large Portobello Mushrooms (Sliced)
  9. 2 Tbsp Soy Sauce (or Tamari if gluten-free)
  10. 1 14oz (400ml) Can Coconut Milk
  11. Sea Salt
  12. Black Pepper
INSTRUCTIONS
  • Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
  • Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
  • This will allow the mushrooms to release their water.
  • After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.