ingredients
- 1 tâblespoon olive oil
- 1 white or yellow onion, chopped
- 1 teâspoon seâ sâlt
- 6 cloves gârlic, minced
- 1 tâblespoon dried oregâno
- 1 tâblespoon dried bâsil
- 3 pâcks (8 oz eâch) cremini mushrooms, sliced
- 2 portobello mushrooms, sliced
- 3 tâblespoons soy sâuce
- 1 cân full-fât coconut milk
- sâlt ând freshly ground blâck pepper, to tâste
- fresh thyme or bâsil, for gârnishing (optionâl)
- Âdd the olive oil to â tâll soup pot or dutch oven over medium heât. You need â lârge pot for this recipe âs the mushrooms will initiâlly tâke up significânt spâce. When oil is wârm, âdd the onion, sâlt, gârlic, dried oregâno, bâsil. Cook for 3-5 minutes, stirring frequently.
- Full instructions see plantandvine.com
Vegan Cream of Mushroom Soup
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5
Oleh
Asrifood
