VEGAN MUSHROOM SOUP

Step 1

In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Step 2

Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Step 3

Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Step 4

and stir in the parsley. Season with salt and pepper.

Step 5

Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!

Step 6

Serves 4 – 6

Step 7

Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.