Hope you’re doing well and you had a great Canadian Thanksgiving weekend! It was nice to have an extra day to sleep in and rest. More importantly, it was a great day to enjoy with family with delicious food and to remember what we should be thankful for.
This weekend, I created a Vegan Creamy Mushroom Soup recipe. I couldn’t believe how delicious, it blew my taste buds away! For this recipe, I’m using organic Thai Kitchen Coconut Milk, organic Cremini Mushrooms, a shallot, organic Imagine Vegetable Broth and Earth Balance’s dairy-free vegan butter.
Well I hope you try this recipe and if you enjoy it, please share it with family and friends.
Disclaimer: I am not sponsored by the companies listed in this blog post.
VEGAN CREAMY MUSHROOM SOUP RECIPE
SERVES 6-8 BOWLS | PREP TIME 15 MINS | COOK TIME 25-30 MINS
2 pints Cremini mushrooms
1 x 400 ml canned coconut milk
3 cups vegetable broth
1 shallot, chopped
1 tbsp vegan butter
1 tsp salt
Required: high powered blender
Prepare your ingredients as listed above. Slice 1 pint of mushrooms and set aside. With the remaining pint, mince and place into the blender.
Into the blender, add coconut milk and vegetable broth. Blend until smooth.
In a medium sized pot, fry shallots in butter on medium heat. Add sliced mushrooms and sauteed until soft.
Pour the blended mushroom liquid into the pot and bring to a boil. Once it reaches a boil, lower to a rolling simmer with the lid on. Boil for 25-30 mins. Season with salt. Serve immediately and enjoy!