Directions 6 steps | 40 Minutes
Heat the olive oil in a deep pot. Add the mushrooms, shallot and garlic. Season with salt and pepper. Cook until the mushrooms have reduced in size and have become very tender.
Next, stir in the chickpea flour to make a roux.
Once everything is coated in the chickpea flour, stir in the vegetable stock and coconut milk. Stir quickly and briskly while slowly pouring the liquids to avoid lumps.
Next, stir in the nutritional yeast, rice vinegar, thyme and liquid aminos.
Cook the soup on a medium simmer until the soup is thickened, stirring the vegan mushroom soup often.
Once thickened, remove from the heat and cool for 5 minutes before serving. Enjoy!