Vegan cream of mushroom soup

Vegan soup
Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced

Mushrooms are versatile and full of flavour – and therefore integral to my weekly meals. I love to make this classic mushroom soup with mixed mushrooms and a handful of dried shiitake mushrooms to give the soup even more flavour. Thanks to the coconut milk, this soup is wonderfully creamy yet light. Perfect as a starter or as a delicious main.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Soup
1 tbsp olive oil
1  onion, finely chopped
360 g mixed mushrooms, sliced
3  garlic cloves, finely chopped
1 tbsp thyme, finely chopped
1 dl vegan white wine
5 dl porcini stock or vegetable bouillon
2 ½ dl coconut milk
3  dried shiitake mushrooms
2 tbsp flat-leaf parsley, finely chopped
  salt and pepper to taste
Crostini
4 slice ciabatta bread
1 tbsp olive oil
1  garlic clove

How it's done

Soup

Heat the oil in a pan. Sauté the onions for approx. 3 mins. until translucent. Add the mushrooms and cook for approx. 5 mins. until most of the moisture has evaporated. Add the garlic and thyme, cook for approx. 1 min. Pour in the wine, reduce by half. Pour in the stock and coconut milk, add the shiitake mushrooms, simmer for approx. 20 mins. Remove half of the soup from the pan, puree, return to the pan. Add the parsley, season the soup.

Crostini

Toast the bread on both sides in a pan without any oil, remove. Drizzle with oil, rub in the garlic clove.

Show complete recipe