Vegan Mushroom Soup Recipe
By Loving It Vegan
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
1 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 tsp Crushed Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
5 cups (480g) White Button Mushrooms (Sliced)
2 and 1/2 cups (240g) Cremini Mushrooms (Sliced)
2 Large Portobello Mushrooms (Sliced)
2 Tbsp Soy Sauce (or Tamari if gluten-free)
1 14oz (400ml) Can Coconut Milk (Unsweetened, Full Fat)
Sea Salt (To taste)
Black Pepper (To taste)
Fresh Basil (Optional, for serving)
1Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
2Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
3This will allow the mushrooms to release their water.
4After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
5Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
6Add sea salt and black pepper to taste.
7Garnish with fresh herbs and serve.