Dairy free cooking does not have to be bland, boring, or flavorless. It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
Short Tips on Mushrooms
It will look like there are a lot of mushrooms, especially when they have been sliced. But keep in mind that they will wilt and reduce in volume so stick with the recommended amount for best results. Make sure the mushroom are washed thoroughly. Rub them lightly and rinsed several times through a strainer. It’s not uncommon to find dirt still on the mushrooms.
True button mushrooms are picked when they are very young and when the caps of the mushroom are still closed. They should be free of any marks or discolorations, and the stems on their bottoms should not have hardened. Generally, when a cook buys fresher mushrooms, they are easy to slice and the whole mushroom, stem included, can be used. Open cap button mushrooms should be avoided, as they are of inferior quality. You want the best for your Vegan Mushroom Soup.
Health Benefits of Mushrooms
Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation. To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
How To Store Vegan Mushroom Soup?
Once you have made it, let it cool to room temperature before transferring to an airtight container. You can store leftover soup in the fridge for 4-5 days. If you need a substitute for the coconut milk then cashew milk is a good option.
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- 2 tbsp vegan butter
- 16 oz button mushrooms (sliced)
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups full-fat coconut milk (canned)
- 1 tsp dried thyme leaves
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 1/2 tsp pepper
- coconut milk and fresh rosemary (garnish)
- In a large pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion and garlic and saute until the mushrooms have softened and browned.
- Sprinkle over the flour, stir in and cook for 1 minute more. Pour in the vegetable broth, coconut milk, thyme, salt, pepper and nutmeg.
- Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
The simplicity of the ingredients makes the mushrooms the star of this soup. Consistency of this soup really depends on how long you simmer it, which means the longer you simmer, the thicker the soup. This soup will naturally thicken as it cools, and will naturally thin when reheated.
Serving Size:1 Serving
Amount Per Serving: Calories: 146.5Total Fat: 12gSaturated Fat: 1gCholesterol: 0mgSodium: 5.2mgCarbohydrates: 9.2gNet Carbohydrates: 7.7gFiber: 1.5gProtein: 2.9g