Instructions
- 1.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.
- 2.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.
- 3.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.
- 4.Remove from heat and stir in the parsley. Season with salt and pepper.
- 5.Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- 6.Serves 4 – 6
- 7.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.
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Ingredients
- 2 tablespoons olive oil, vegan butter (I love Miyoko’s), or 1/4 cup water
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 lbs. mushrooms (cremini or white), sliced
- 1/2 cup vegan dry white wine (red ok too), optional
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried
- 4 cups vegetable broth
- 3 tablespoons organic cornstarch or arrowroot (+ 1/4 cup water), optional
- 1 can (14oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk,
- mineral salt & pepper, to taste
- 1/4 cup chopped parsley