Vegan Creamy Mushroom Soup
1/2 TBSP olive oil or vegan butter
5 1/2 cups mushrooms, sliced (including mushroom stems)
8 cloves garlic, minced
1/2 large onion (about 3/4 cup), finely diced
1/2 tsp ground black pepper
Soy Sauce (or Tamari if gluten-free)
3 cups high quality vegetable broth
1 cup organic coconut cream
1/2 cup water
4 thyme leaves
In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.