Description
This Creamy Mushroom Soup provides a velvety, luxurious texture without the heavy dairy, highlighting earthy notes of mushrooms while being nutrient-dense and easy to prepare.
Ingredients
Scale
2 tablespoons Cold-Pressed Extra Virgin Olive Oil
2 Leeks, sliced
Mixed Mushrooms: 1 lb (Cremini, Shiitake, and Oyster)
4 Garlic Cloves, minced
2 cups Vegetable Broth
1 cup Full-Fat Coconut Milk or Cashew Cream
Fresh Thyme, to taste
Fresh Rosemary, to taste
Sea Salt, to taste
Cracked Black Pepper, to taste
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add leeks and sauté until translucent and soft, about 5 minutes
- Increase heat and add sliced mushrooms. Sauté until golden brown, avoiding crowding the pa
- Stir in minced garlic, thyme, and rosemary, cooking for another minute until fragrant
- Pour in the vegetable broth and scrape the bottom to release any browned bits. Bring to a boil, then simmer for 15 minutes
- Stir in coconut milk or cashew cream until well combined
- Blend the soup to your desired consistency, leaving some mushroom pieces for texture
- Season with salt and pepper as needed, then serve hot
Notes
Store leftovers in an airtight container for up to 5 days.
Taste improves as flavors meld; reheat gently on the stove.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 215 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg