Ingredients
Scale
- 1 lb fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Start by slicing the fresh mushrooms.
- In a large pot, heat olive oil over medium heat and sauté diced onions and minced garlic until translucent.
- Add the sliced mushrooms and cook until tender, releasing their juices.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth and creamy using an immersion blender or regular blender.
Notes
- Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.
- Enhance your soup by serving with crusty bread or a side salad.
- Feel free to mix different types of mushrooms for varied flavors.
- Use almond milk as a substitute for coconut milk if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg