This warm and creamy soup is made with just a few simple ingredients like mushrooms, coconut cream, and chopped onion to make it the perfect comforting meal.
Course Main Dish
Cuisine Soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 288kcal
Author Ginny McMeans
Ingredients
2tablespoonsnon-dairy butter for sauteing
½cupchopped onion
1cupbutton mushrooms
1cupcrimini mushrooms
1tablespoonnon-dairy butter for adding later in the recipe
2tablespoonsall purpose flour
2cupsvegetable broth
1can13.5 ounces coconut cream, that is full fat usually 17% to 22%
1teaspoonsalt
¼teaspoonblack pepper
¼cupdry white wine such as a chardonnay
Instructions
Saute the onion in the 2 tablespoon of butter for about 10 minutes.
Add the mushrooms and cook until their liquid is cooked out of them.
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 half the wine and seasonings. Taste.
Add more wine and seasonings if you think it is needed.
Let cool for about 15 minutes.
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.