Vegan Gluten-Free Mushroom Soup

Name: Vegan Gluten-Free Mushroom Soup
Total time: 30 min
Yield: 4 Порции
Ingredients: 1 tablespoon olive oil; 🧅 1 large onion, diced; 🍄 ¾ cup sliced fresh mushrooms; 1 teaspoon dried thyme; 3 cups vegetable broth; 2 bay leaves; 2 tablespoons gluten-free soy sauce (tamari); 6 tablespoons cornstarch; 💧 ¼ cup cold water; 🥥 3 cups coconut milk; 🧂 Salt, to taste; Ground black pepper, to taste

Стоимость $10, сохранить $15

Источник: Recommended by CookPal

30 Мин
4 Порции
$10

Vegan Gluten-Free Mushroom Soup

Стоимость $10, сохранить $15

Источник: Recommended by CookPal

30 Мин
4 Порции
$10

ИНГРЕДИЕНТЫ

Base Ingredients
- 1 tablespoon olive oil
- 🧅 1 large onion, diced
- 🍄 ¾ cup sliced fresh mushrooms
- 1 teaspoon dried thyme
- 3 cups vegetable broth
- 2 bay leaves
- 2 tablespoons gluten-free soy sauce (tamari)
- 6 tablespoons cornstarch
- 💧 ¼ cup cold water
- 🥥 3 cups coconut milk
- 🧂 Salt, to taste
- Ground black pepper, to taste

ШАГИ

Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes.

Add mushrooms and thyme; stir until fragrant, about 5 minutes.

Stir in vegetable broth, bay leaves, and soy sauce. Bring soup to a boil.

Whisk cornstarch and cold water together in a small bowl. Pour into soup and stir well to incorporate.

Reduce heat and simmer soup until it starts to thicken, about 10 minutes.

Add coconut milk, salt, and ground black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

457

Калории

6
Белок
24
Углеводы
40
Жиры

💡 For a deeper flavor, you can sauté mushrooms until golden brown before adding the broth.Feel free to customize with additional herbs like parsley or rosemary.Store leftovers in an airtight container in the refrigerator for up to 3 days.