Easy Mushroom Soup
Slightly adapted from Luke Hines cookbook, Eat More Vegan (worth buying...two thumbs up) this easy mushroom soup is worth whipping up for a quick weekday meal.
Ingredients
- Extra virgin olive oil
- 1 onion or srping onions, chopped
- 4 garlic cloves, finely chopped or 2 tsp garlic powder
- 800g (approx) mix of mushrooms
- 2 cups vegetable stock
- 400ml can organic coconut milk
- handful of chopped fresh herbs or 2 tsp dried thyme/oregano or whatever you have on hand that will go well with mushies!
- freshly ground sea salt & black pepper
- more fresh herbs to serve like parsley
Method
- Heat olive oil in a large saucepan over medium-heat and cook onion & garlic until soft & translucent.
- Add mushrooms and cooked until they have softened and start to brown, about 5 minutes.
- Add vege stock & coconut milk to saucepan and stir in herbs and season.
- Bring to boil then simmer for 5 minutes or until slightened thickened.
- Ladle into bowls and servie with fresh herbs like parsley & enjoy!
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