Creamy Vegan Mushroom Soup Recipe

Creamy vegan mushroom soup is great to consume during those harsh winter months, its filling and low fat/carb and tasty too.

Course Soup

Cuisine American, British

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 310kcal

Author Charla

Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
Melt the coconut oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink in volume as they start to cook during the given time.
Add the thyme.
Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
Puree the soup (in batches if necessary) in a blender until smooth.
Return the ready made soup to the pot if additional warmth is required.
Add black pepper and pink salt to taste.

Turn on the instant pot and select "saute" and the "+/-" to 10 minutes.
When the inner pot is hot add the olive oil and butter then proceed to saute the onion and garlic until translucent.
Add the mushrooms and sprinkle in the thyme. Keep stirring until the mushrooms begin to shrink in volume and darken (this will take several minutes).
Pour in the coconut milk and vegetable stock then stir.
Press "cancel" to cancel the saute setting.
Place the lid on the pressure cooker and set the steam release knob to the "sealing" position.
Press the "pressure cook" button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).
Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to "venting" to rid any excess build up of pressure.
Use and immersion stick blender, food processor or blender to puree the mushrooms to soup.
Add black pepper and pink salt to taste.

You can use any mushroom to make the soup as long as it's edible so shitake, chestnut, portobello, crimini, wild mushrooms, porcini. oyster etc... are all suitable

Make sure the mushroom are washed thoroughly - lightly scrub and rinse them several times via a colander. It's not uncommon to find debris/dirt still on the mushrooms.

Feel free to use another plant based milk such as almond or cashew milk instead.

The mushrooms will seem like A LOT especially then they have been sliced BUT.... keep in mind that they will wilt and reduce in volume so stick with the recommended amount for best results.

Feel free to add some cauliflower, broccoli, carrots, spinach to bulk up the soup some more.

Use a large saucepan, preferably non stick to saute as well as cook the mushrooms to limit clean up.

Use an immersion stick blender, food processor or blender to puree the mushrooms into soup.