Cream Of Mushroom Soup

(Comments)

So I missed yesterday, I had a post planned on how to make bbq sauce, but I ran out of time the day before to actually take pictures and the lighting yesterday was terrible. I'm really picky with my pictures now and just couldnt get a shot I liked enough to publish. I also had to finally start packing, because pickup is in about a week from now. I am definitely trying to get out of my last minute habit of doing things and am 100% determined to have 90% of the packing done by the end to the weekend. 

Today, I have a special treat for you. This recipe isnt in our weekly rotation since it's a high fat recipe, but it's a great "treat" now and again. 

I love having this with rice more than by itself. Because it's so much richer than my usual fare, a small bowl is more than enough to satisfy me. 

Before going vgean, canned mushroom soup was an essential pantry item. When I decided to really cut out all dairy, it was gone and I didnt really make my own vegan version until a few months ago. From what I rememeber, this is a thousand times better. 

Cream of Mushroom Soup

A creamy coconut milk based soup infused with earthy mushrooms and a touch of smoke.

Portions
4

Difficulty
Simple

Prep Time
10 Minutes

Cooking Time
20 Minutes

Ingredients:

  • 2 large portobello mushroom caps - diced
  • 1 medium onion - diced
  • 1 large garlic clove - minced
  • 2 can coconut milk
  • 1 tsp liquid smoke - (opt)
  • S/P - to taste

Directions:

  • In a medium-large pot, Water saute the onions for 3-4 minutes. Add the garlic, cook till fragrant (about 1-2 min) then toss in the mushrooms and cook until they release their juices.
  • Slowly add in the coconut milk and bring to a slow simmer. Let it cook for 10-15 minutes and season to taste. Add in a splash of liquid smoke.
  • If you find the soup isn't thick enough, mix 2 tbsp of flour and 1/4 cup of water. Make sure its smooth with no clumps. Pour a little bit at a time into the soup while stirring until it reaches the desired thickness. Make sure to take breaks in between adding the flour mixture as to not over thicken.
  • Feeling more adventurous? Use exotic mushrooms in combination with the portobellos.