Scale
Ingredients
- 2 Tbs olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs. white mushrooms, sliced
- 1/2 cup white wine
- 1 Tbs dried thyme
- 4 cups vegetable broth
- 1 1/2 cans of coconut milk (full-fat)
- kosher salt (to taste)
- pepper (to taste)
- 1 tsp cayenne pepper
- Up to 3 Tbs of cornstarch*
*Use cornstarch to thicken the soup to your liking
Instructions
- Heat oil over medium heat in a large pot; sauté onions until they become translucent, then add garlic. Stir and let cook for 2-3 minutes before adding in your mushrooms and thyme
- Continue stirring the onions, garlic, mushrooms and thyme together in the pot, for around 3-4 minutes, allowing all ingredients to merry
- Add wine, and cook for an additional 3-4 minutes
- Add broth and bring to a boil; reduce heat and simmer for 20 minutes
- After 20 minutes, add the coconut milk and cayenne pepper, giving it a good stir; let simmer another 5 minutes
- Add cornstarch *if you want to thicken the soup
- Remove from heat, season with salt and pepper
- Category: Bites
- Cuisine: Vegan
Keywords: vegan, mushroom soup