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Recipe: Vegan Mushroom Soup

January 10, 2021
Vegan Mushroom Soup recipe
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
1

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.

2

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.

3

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
xoxo-mm

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