Name: MUSHROOM SOUP
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp coconut oil; 1 large Yellow Onion (chopped); 5 cloves garlic (minced); 2 packs White Button Mushrooms; 1 pack Brown Button Mushrooms; 2 large Portobello Mushrooms; 3 tbsp Soy Sauce; 1 can coconut milk; 1 tsp Dried Oregano; 1 tsp Dried Basil; Himalayan Sea Salt (to taste); Freshly Ground Black Pepper (to taste)

April 22, 2019

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MUSHROOM SOUP

Zee Chef

A Creamy and Vegan Delight!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 2

Ingredients

1 tbsp coconut oil
1 large Yellow Onion chopped
5 cloves garlic minced
2 packs White Button Mushrooms
1 pack Brown Button Mushrooms
2 large Portobello Mushrooms
3 tbsp Soy Sauce
1 can coconut milk
1 tsp Dried Oregano
1 tsp Dried Basil
Himalayan Sea Salt to taste
Freshly Ground Black Pepper to taste

Instructions

Add the coconut oil to a large pot along with the chopped onion, sauté until soft and translucent.
Next, add the minced garlic and mix with the onions dried oregano and dried basil until fragrant.
Slice your mushrooms and add to the pot with the Soy Sauce and cover for 10-15 minutes in order to allow the mushrooms to release their water.
Uncover the pot and cook for another 10-12 minutes.
Finally, add the coconut milk and cook for a further 10 minutes and season with salt and pepper to taste.
Garnish with some freshly chopped shallots or parsley if desired and serve with toasted baguette.

Notes

The beautifully blended flavors of this recipe will have you asking for more than one serving!

I usually double up on this recipe as both my husband and I simply love this nutritious, creamy and very satisfying soup.