Name: Vegan Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: New American
Ingredients: 3 tblsp olive oil; 8 oz baby bella (cremini) mushrooms, rinsed, de-stemmed and chopped; 1 shallot, minced; 4 cloves garlic, minced; 1/2 cup(s) chickpea flour; 1 cup(s) vegetable stock; 15 oz coconut milk; 2 tblsp nutritional yeast; 1 tblsp rice vinegar; 1/2 tsp thyme; 1 tsp liquid aminos; salt and pepper, to taste

Ingredients

Servings:

3 tblsp

olive oil

8 oz

baby bella (cremini) mushrooms, rinsed, de-stemmed and chopped

shallot, minced

cloves garlic, minced

1/2 cup(s)

chickpea flour

1 cup(s)

vegetable stock

15 oz

coconut milk

2 tblsp

nutritional yeast

1 tblsp

rice vinegar

1/2 tsp

thyme

1 tsp

liquid aminos

salt and pepper, to taste

Directions 6 steps | 40 Minutes

Step 1

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.

Step 2

Next, stir in the chickpea flour to make a roux.

Step 3

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.