MUSHROOM SOUP

Creamy Vegan Mushroom Soup

​It’s very creamy, deliciously flavorful and satisfying plus it makes an ideal vegan appetizer too.

Here is what you’ll need
• 1 Tbsp EVOO (Extra Virgin Olive Oil)
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1 Oregano
• 1 tsp Dried Basil
• 5 cups (480g) White Button Mushrooms (Sliced)
• 2 and 1/2 cups (240g) Mushrooms (Sliced)
• 2 Large Portobello Mushrooms (Sliced)
• 2 Tbsp Soy Sauce
• 14oz Coconut Milk (Unsweetened, Full Fat)
• Sea Salt (to taste)
• Black Pepper (to taste)
• Fresh Basil (Optional)

And we’re off; Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly. Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
The mushrooms to release their water. After 10 minutes, remove the lid, and cook for 10 minutes more while uncovered to allow some of the water to cook off.
Next, add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Now, Add sea salt and black pepper to taste, garnish with fresh herbs and serve.
Go ahead and enjoy some Happy, Healthy Eating.