Vegan Cream of Mushroom Soup
4
10 minutes
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
- In a large soup pot, melt the vegan butter over medium-high heat.
- Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.
- Sprinkle over the flour, stir in, and cook 1 minute more.
- Pour in the vegetable broth, coconut milk and Butcher’s Block.
- Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom.
- Bring to a simmer and cook for about 5 minutes, to thicken slightly.