Vegan Cream of Mushroom Soup

Servings

4

Prep Time

10 minutes

Cook Time

6 minutes

Rich, creamy and loaded with mushrooms, this comforting plant-based soup gets extra savoury depth from Butcher�s Block.

Ingredients

  • 1 1/2 tbsp Butcher�s Block
  • 2 tbsp vegan butter
  • 16 oz button mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free flour if preferred)
  • 4 cups vegetable broth
  • 1 1/2 cups full-fat coconut milk
  • Optional toppings: olive oil, apple chips, crispy fried garlic

Directions

  1. In a large soup pot, melt the vegan butter over medium-high heat.

  2. Add the mushrooms, onion, and garlic and saut� until the mushrooms have softened and browned.

  3. Sprinkle over the flour, stir in, and cook 1 minute more.

  4. Pour in the vegetable broth, coconut milk and Butcher�s Block.

  5. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom.

  6. Bring to a simmer and cook for about 5 minutes, to thicken slightly.