Vegan Gluten-Free Mushroom Soup

Name: Vegan Gluten-Free Mushroom Soup
Total time: 30 min
Yield: 4 Servings
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

Cost $10, save $15

Source: Recommended by CookPal

30 Min
4 Servings
$10

Vegan Gluten-Free Mushroom Soup

Cost $10, save $15

Source: Recommended by CookPal

30 Min
4 Servings
$10

INGREDIENTS

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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

457

Calories

6
Protein
24
Carbs
40
Fats

💡 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.