This vegan mushroom soup is full of hearty, earthy mushrooms. The Portobello mushrooms marry with the sauce making it rich and savoury, yet fat-free. It is amazing the next day.
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This recipe can be doubled.
1 large white onion, diced
1 package white button mushrooms (10 oz) sliced
1 package baby Portobello mushrooms (10 oz) sliced
10 stalks fresh thyme, leaves removed
1 cup organic vegetable broth
1 tbsp. tapioca flour or cornstarch
1 cup almond or cashew milk (unsweetened)
1 dried bay leaf
Â½ tbsp. liquid aminos
Â½ tsp. salt
freshly ground pepper, to taste
In a large saucepan, over medium heat, add the diced onions.
Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, cook 5 minutes uncovered.
Stir the onions and mushrooms together.
Add fresh thyme and continue to cook, at least 10 minutes.
A substantial amount of water will come out of the mushrooms, the mushroom volume is reduced by half.
Add bay leaf, salt, and liquid aminos to the mushrooms.
Stir tapioca starch into the organic broth.
Add to broth to mushrooms and stir.
Add almond milk.
Cook for at least 15 minutes, stirring occasionally.
Taste and add freshly ground black pepper to taste.
This dish inspired via pancake warrior