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VEGAN CREAMY MUSHROOM SOUP RECIPE

VEGAN CREAMY MUSHROOM SOUP RECIPE

Vegan Creamy Mushroom Soup(1).jpg

Hi Everyone,

Hope you’re doing well and you had a great Canadian Thanksgiving weekend! It was nice to have an extra day to sleep in and rest. More importantly, it was a great day to enjoy with family with delicious food and to remember what we should be thankful for.

This weekend, I created a Vegan Creamy Mushroom Soup recipe. I couldn’t believe how delicious, it blew my taste buds away! For this recipe, I’m using organic Thai Kitchen Coconut Milk, organic Cremini Mushrooms, a shallot, organic Imagine Vegetable Broth and Earth Balance’s dairy-free vegan butter.

Well I hope you try this recipe and if you enjoy it, please share it with family and friends.

Take care,
Christie

Disclaimer: I am not sponsored by the companies listed in this blog post.

Vegan Creamy Mushroom Soup.jpg

VEGAN CREAMY MUSHROOM SOUP RECIPE

SERVES 6-8 BOWLS | PREP TIME 15 MINS | COOK TIME 25-30 MINS

INGREDIENTS

  • 2 pints Cremini mushrooms

  • 1 x 400 ml canned coconut milk

  • 3 cups vegetable broth

  • 1 shallot, chopped

  • 1 tbsp vegan butter

  • 1 tsp salt

    Required: high powered blender

INSTRUCTIONS

  1. Prepare your ingredients as listed above. Slice 1 pint of mushrooms and set aside. With the remaining pint, mince and place into the blender.

  2. Into the blender, add coconut milk and vegetable broth. Blend until smooth.

  3. In a medium sized pot, fry shallots in butter on medium heat. Add sliced mushrooms and sauteed until soft.

  4. Pour the blended mushroom liquid into the pot and bring to a boil. Once it reaches a boil, lower to a rolling simmer with the lid on. Boil for 25-30 mins. Season with salt. Serve immediately and enjoy!

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