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Recipe: Vegan Mushroom Soup

Yields6 Servings

Vegan Mushroom Soup recipe

 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.

Nutrition Facts

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