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–+ servings
Smita

Vegan Mushroom Soup

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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Side Dish
Ingredients Method

Ingredients
  

  • 16 Oz Button Mushroom/Cremini Mushroom
  • 2 Tbsp Olive Oil
  • 1 Medium Onion
  • 4 Cloves Minced Garlic (You can reduce the quantity of garlic if you do not like garlic)
  • Salt to taste (use very little)
  • Crushed black pepper to taste
  • ½ Cup Coconut Milk/Half & Half for non vegan alternatives
  • 3 Cup Veg Stock
  • ¼ Tsp Red Pepper Flakes

Method
 

  1. Take a dutch oven or large deep pot. Heat olive oil and when it's hot enough, add minced garlic and chopped onion.
  2. Saute them for 4-5 minutes and when they start to get transparent, add mushroom to them.
  3. Saute them properly to make them caramelize. Use a slow flame to do that.
  4. Add salt and crushed black pepper to it. After 5-6 minutes, you will feel that the mushrooms are looking soft and reduced in quantity.
  5. At this point in time, add veg stock, bring to a boil, cover, reduce the flame, and let it simmer for 10-12 minutes.
  6. Switch off the flame. Use a hand blender to puree everything in the pot.
  7. Switch on the gas stove and add coconut milk or half & half to it.
  8. Let it simmer over a slow flame. You can always adjust the thickness of the soup. I like mine to be of medium consistency, not very thick or not very thin.
  9. Taste the soup. Add the seasoning if you think it's needed.
  10. If you want to add red pepper flakes, you can.
  11. You can always garnish with sauteed caramelized mushroom halves.
  12. Enjoy with your favorite slice of rustic bread or just by itself.
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