I have loved mushrooms ever since I had it on my first pizza in India and you know having a Pizza, 20 years ago in India was kind of a big deal. But I am happy that neither mushrooms nor Pizzas are fancy anymore. Not that they replaceable but yes they are way easier to find. Oh, wait! this post is not about Pizzas, its about mushrooms and the easiest vegan cream of mushroom soup recipe.
If you’re a soup lover you must try this recipe and if you’re someone like me who loves to save time in the kitchen, especially when it’s cold and rainy, you must definitely give this a shot. I insist!
I had tried this soup for the first time at a Mediterranean buffet and I was so blown away by the rich and creamy texture of this soup. It had great flavors, small bites of mushroom and the spices were subtle yet perfect. And each time I saw a picture of this particular soup I craved to visit this place again. But as you know traditionally, the Cream of Mushroom recipes does involve dairy cream, evaporated milk, meat broths, beef bullions and so on.
Therefore, the only thing I could do is make my vegan version of it, thanks to the full-fat coconut milk that always comes to the rescue. This recipe is super simple, doesn’t require any fancy ingredients and can be made with readily available ingredients at home. All you need is a good batch of brown mushrooms and a can of thick coconut milk (available at any grocery store).
So, Here is my favorite recipe.
Ingredients you’ll need
- A packet of brown mushrooms
- A can of full-fat organic coconut milk
- 2 tbsp of organic vegan butter
- one small onion or half of the big onion
- 3-4 cloves of minced garlic
- 1 tsp of freshly ground black pepper
- 1 tsp of salt or more as per taste
- 1 tsp of corn starch as a thickener
- some dried parsley for garnish (optional)
Heat the butter in a large pot over medium-high heat until melted.
Sauté the chopped onions for 2 to 3 minutes until softened. Add the garlic and cook until fragrant for about 1 minute.
Now add the sliced mushrooms cook for another 5 minutes.
- Pour the coconut milk in a separate bowl and mix it well to get a smooth consistency.
- Add the corn starch to it and keep it aside for now.
- The mushrooms should be cooked by now and will release their own moisture.
- *My special twist here is to take a part of the mushroom-onion-garlic mixture, add it to the blender, pour some of the coconut milk, 4 tbsp of water and blend it till the mixture is smooth. You can also use an immersion hand blender if you want to avoid switching utensils and save yourself some dishes. I’d always prefer to do that. 🙂
- Now if you used the countertop blender, pour the mixture back to the pot that still has some of the sliced mushrooms in it.
Pour the coconut milk into the pot and mix well bringing it to a boil.
- Reduce heat to low-medium heat and season with salt and pepper.
Cover and allow to simmer for 10-12 minutes, while occasionally stirring, until thickened.
Reduce heat to low and allow it to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Sprinkle some parsley on top. (optional)
That’s it! This recipe may seem to be lengthy but trust me, it will take you about 30 minutes from preparation to finish. Toast a few slices of bread to go with it for a perfect meal or just grab it in a bowl and enjoy the warm soup on your couch.
Tried this Recipe?
If you like this recipe, tried it or have any suggestions to add, please mention in the comment below. 🙂