Vegan Cream of Mushroom Soup

Do you feel sick? Do you your joints hurt? Do you need something comforting and healthy to perk you up out of the winter blues? Look no further. This soup is packed with antioxidants and vitamins.

What you will need:

2 lbs of sliced mushrooms (baby Bella or white)

Thyme, parsley, sea salt

Unsweetened non dairy milk

Vegan butter or oil

Vegetable broth

1 sweet onion (these onions are not round but have a flat side)

Corn starch

Here’s why this soup is going to make you feel amazing. Mushrooms are high in vitamins B, D, and have an antioxidant called ergothioneine that lowers inflammation throughout the whole body. Fresh Parsley is high in Vitamin K (bone health and blood clotting), Vitamin A, and Vitamin C. Onions are also high in Vitamin C, which aids in immune health and tissue repair as well as Iron absorption! Onions can fight potentially dangerous bacteria such as E. Coli, Staph, and cholera.

To begin take 2 tbs of grape seed oil, avocado oil or vegan butter and let it melt in a large pot while you dice the onion. Sauté the onion in the oil for 5 minutes adding some sea salt to sweat the onions. Add the mushrooms and Thyme and and 1/4 of vegetable broth and cook for 5 minutes.

Add the rest of the container of vegetable broth and bring to a boil. Once boiling cover with a lid and set to simmer for 10 minutes.

In a small bowl mix 3 tbs of corn starch and equal part water until you have a smooth thin liquid that looks like milk. Add to the soup and cover again.

Take your parsley and chop it up. Measure out a cup and a half of plant milk. Add it to the soup after 10 minutes and continue to simmer for 5 more minutes.

Serve with some Dave’s Killer bread and miyoko’s butter.

Thank you for reading. Please leave a comment if this recipe worked for you!

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