Step 1

Sauté the aromatics. Heat the butter over medium heat in a deep pot or Dutch oven. Once melted, add the minced shallots and garlic, and cook for 2-3 minutes.

Step 2

Cook the mushrooms. Next, add the sliced mushrooms to the pot. Cook uncovered for 4-6 minutes or until they have reduced in volume by about half.

Step 3

Add the seasonings. Pour in the white wine and soy sauce and let simmer for 3-5 minutes. This will allow the alcohol to evaporate and concentrate the flavors of the wine. Then, add the nutritional yeast, onion powder, black pepper, dried thyme, and nutmeg.

Step 4

Pour in the coconut cream. Add the coconut cream to the pot and stir to combine. Let simmer for another 5 minutes over medium heat. Remove from heat and let it cool for a few minutes.

Step 5

Transfer to a blender. Transfer the mushrooms and the cooking liquid to a high-speed blender. Add the water, salt, and sugar.

Step 6

Blend until smooth. Blend on high speed for 20-30 seconds or until the soup is smooth. Feel free to add a few extra tablespoons of water if your soup is too thick. At this point, you can adjust the seasoning by adding more salt if needed.

Step 7

Serve. Serve the soup hot with garlic bread, toast, or baguette! This mushroom soup will keep in the refrigerator for up to 4 days.