AuthorMarla Meridith

Yields6 Servings

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don't stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

CategoryDairy Free, Diets, Gluten Free, Mushrooms, Vegan, Vegan, Vegetarian, White WineCuisineAmericanCooking MethodBoiling, SauteeingDietGluten Free, Vegan, VegetarianTags#carrots, #celery, #coconutmilk, #glutenfree, #healthy, #mushroomsoup, #mushrooms, #shitake, #vegan, #vegetablesoup, #winterrecipe

Ingredients

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Directions

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

Notes

Recipe: Vegan Mushroom Soup

Ingredients Directions

~ Marla Meridith

Name: Recipe: Vegan Mushroom Soup
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp olive oil; 1 (1 1/2 cups) yellow onion, chopped; 3 cloves garlic, chopped; ¾ cup celery, chopped; ¾ cup carrots, chopped; 1 tbsp freshly squeezed lemon juice; 6 cups vegetable broth; ½ cup dry white wine; 2 tbsp soy sauce or gluten free tamari; 1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.; ½ lb Shitake mushrooms, sliced; 1 (13.5 ounce can) full fat coconut milk; ¼ cup chopped fresh parsley; 1 tbsp sweet paprika; ground black pepper to taste

Recipe: Vegan Mushroom Soup

Ingredients

Directions

Notes

~ Marla Meridith

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