Vegan Mushroom Soup

Vegan Mushroom Soup

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Yield: 6

Author: Hudson Stepper

Ingredients

• 1/4 cup olive oil
• One large yellow onion, diced
• 8 cloves of garlic, diced
• 2 lbs mushroom
• 1 tbsp fresh thyme
• 1/3 cup white wine
• 3 1/2 cups vegetable broth
• 2 tbsp white miso paste
• 1 can of unsweetened coconut milk
• 1/4 cup cold water mixed with 4 tbsp corn starch
• Black pepper and salt to taste
• Some chives (optional)

Instructions

1. Add in your olive oil to a large pot and heat to a high temperature.
2. Add in your diced garlic and onion and top with your fresh thyme Mix and let cook until golden.
3. Now add in all your mushrooms and let cook until the mushrooms soften. Now add in your white wine and let cook on high heat for 5 minutes.
4. Add in your vegetable broth and miso paste and bring to a boil, then cover and lower to a medium to low heat. Let cook for 10 minutes. Then add in a can of coconut milk and let cook for 5 more minutes.
5. Turn off the heat and then blend with an immersion blender until you get a consistent texture.
6. Add black pepper and salt to taste.
7. Top with chopped chives and then serve and enjoy!