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Vegan Mushroom Soup with Coconut Milk
Kathie Clane

Vegan Mushroom Soup with Coconut Milk

A creamy, vegan mushroom soup made with coconut milk for a rich, comforting flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Thai
Calories: 241
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups mixed mushrooms such as cremini, shiitake, and button, sliced
  • 1 can 13.5 oz full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant, about 3 minutes.
  2. Add the mushrooms and cook for 7-10 minutes, stirring occasionally, until they release moisture and begin to brown.
  3. Pour in the coconut milk, vegetable broth, and thyme. Stir to combine. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
  4. Season with salt and pepper to taste. For a creamier texture, blend part of the soup with an immersion blender.
  5. Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to add other vegetables like carrots or celery for added flavor and texture.