For this recipe, the coconut cream adds a complimentary richness and the unorthodox addition of grainy mustard offsets it with just the right amount of acidity. In the end, it’s a wonderfully rounded soup, perfect for curling up with on a cool night.
Serves 4
This recipe can be made a day ahead of time. In fact, it tastes even better the next day!
Why I Use...
Ingredients
2tbspvegan butter
1yellow onion
8cupsmushrooms
4cloves of garlic
2tbspfresh thyme leaves
1tspsmoked paprika
1tspsea salt
1tspfreshly ground black pepper
4cupsmushroom or vegetable stock
1cupcoconut milk
½cupplant-based cheese
Note:
Make Ahead: Can be made 1 day ahead of time and kept in fridge. Bring up to a simmer before serving.
Instructions
1
In a large pot on medium-high heat, melt butter until it’s bubbling hot before adding onions. Sweat onions for 5 minutes, stirring occasionally.
2
Add garlic and mushrooms and cook for another 5 minutes.
3
Add salt, pepper, smoked paprika and mustard before adding cream and stock. Bring up to a simmer.
4
Using blender (immersion blender or counter top blender) blend well.
5
Check seasoning levels and add more salt and pepper if needed.
6
Add soup back to pot and bring up to a boil for a few minutes.
7
Divide among 4 bowls, top with some plant-based cheese and fresh thyme leaves.