Ingredients
The following ingredients have 6 Servings
- 2 tablespoons non-dairy butter for sauteing
- 1/2 cup chopped onion
- 16 ounces button mushrooms
- 8 ounces crimini mushrooms
- 1 tablespoon non-dairy butter for adding later in the recipe
- 2 tablespoons all purpose flour
- 3 cups vegetable broth
- 1 can 13.5 oz. coconut cream (that is full fat usually 17% to 22%)
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons chopped fresh)
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instruction
- Add 2 tablespoons of butter to a skillet and heat to medium high.
- Turn down to medium and saute the onion for about 10 minutes.
- Add the mushrooms and cook until their liquid is cooked out of them. About another 10 to 15 minutes.
- Add 1 tablespoon and the flour.
- Cook 3 minutes until the raw taste of the flour is gone.
- Add the broth.
- Bring to medium high - stirring once in a while to a mild boil.
- Do not let burn.
- Turn down the heat to medium and add the coconut milk.
- Cook for about 10 minutes.
- Add the seasonings.
- Let cool for at least 15 minutes. If you try to blend hot ingredients in a blender they will explode everywhere.
- Add one third to half of the soup mixture to a blender and blend until creamy.
- Pour into a large bowl and set aside.
- Continue with the rest of the mushroom mixture until all is creamy.
- If serving now add to a large pan and heat through and serve.
- Garnish with black pepper, scallion slices and croutons.
- You can also refrigerate for a couple of days.
