Description
Made with a combination of white mushrooms, baby bellas, low-sodium vegetable stock, potato and a splash of light coconut milk, this recipe offers a healthy, vegan-friendly take on cream of mushroom soup.
Ingredients
Units
Scale
- 2 cloves garlic
- 1/2 white onion (~1/2 cup)
- 1 cup baby bella mushroom (~4 mushrooms)
- 1 cup white mushrooms (~4 mushrooms)
- 1 russet potato (~2 cups)
- 1/2 tsp fresh thyme
- 2 tbsp extra virgin olive oil
- 2 cups low-sodium vegetable broth
- 1/2 cup light coconut milk
- 1/2 tsp salt
- Optional: 2 slices of day-old bread
Instructions
- Crush the garlic and finely dice the onion.
- Finely slice the mushrooms. Peel and cube the russet potato.
- Finely chop the thyme.
- Add the olive oil, crushed garlic, and onion to a large pot. Place on the stove and cook over medium heat until soft and translucent.
- Add the cubed potato and fresh thyme to the pot. Brown for a minute or so, then add the baby bella and white mushrooms.
- Cook over medium heat until the mushrooms soften.
- Add the vegetable broth, coconut milk, and salt to the pot. Bring to the boil, and then reduce to medium-low heat for 15 minutes.
- Allow the soup to cool slightly, then pour the soup into the blender container. Note: If you prefer a chunky soup you can stop here and skip the blending. Blend on high until silky smooth.
- Pour the soup into serving bowls. Optional: Toast the bread until golden and then tear over the soup for a crunchy element.
Notes
Baby bellas can be swapped for cremini mushrooms or white mushrooms.
Yellow or red onion can be used in place of white onion.
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 4.9 g
- Sodium: 663.6 mg
- Fat: 19.7 g
- Saturated Fat: 6 g
- Carbohydrates: 25.2 g
- Fiber: 2.4 g
- Protein: 9.2 g