What is mushroom soup made of?

This quick and easy creamy mushroom soup is made with plenty of sliced baby Bella mushrooms, diced onion, dried herbs, fresh garlic, balsamic vinegar, veggie broth, coconut milk, and a simple corn starch slurry. The best part about this soup is that it can all be made in one pot and is loaded with tons of flavor.

How can I make mushroom soup taste better?

The secret to a delicious tasting creamy mushroom soup is layering in a variety of flavors - like onion, garlic, dried herbs - and using umami flavors - like balsamic vinegar - to boost the natural flavors of the cremini mushrooms. Simmer it all together with creamy coconut milk and broth and you've got an easy mushroom soup that's bursting with flavor!

How do you thicken mushroom soup?

In this easy mushroom soup recipe, we use a combination of full-fat coconut milk and a quick corn starch slurry to get that creamy, dreamy texture that makes this soup downright crave-able! Alternately, you can add flour while you sauté the veggies to thicken it up that way!

30 Minute One Pot Creamy Vegan Mushroom Soup

Name: 30 Minute One Pot Creamy Vegan Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, minced; 16 oz. baby bella mushrooms, sliced; 2 teaspoons dried oregano; 2 teaspoon dried thyme; 1 teaspoon dried sage; 1 teaspoon balsamic vinegar; 32 oz. vegetable broth; 1 (13.5 oz.) can full-fat coconut milk; 3 tablespoons corn starch; 1 tablespoon fresh chopped parsley + more for garnish; Kosher salt; fresh cracked pepper

30 Minute One Pot Creamy Vegan Mushroom Soup

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5 from 3 reviews

This creamy vegan mushroom soup comes together in 30 minutes and all in one pot with no cashew cream! It’s perfect for meal prep or a quick and easy weeknight meal that your family will love!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, minced
16 oz. baby bella mushrooms, sliced
2 teaspoons dried oregano
2 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon balsamic vinegar
32 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
3 tablespoons corn starch
1 tablespoon fresh chopped parsley + more for garnish
Kosher salt
fresh cracked pepper

Instructions

Heat olive oil in a large pot over medium heat. Add onion along with a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
Add garlic, oregano, sage, thyme, and a pinch of salt and pepper and cook for 1 minute.
Add balsamic vinegar and deglaze the pot, scraping all the yummy bits off the bottom of the pot.
Then add mushrooms and a large pinch of salt and pepper.
Cook for about 4 minutes, stirring occasionally.
Then add veggie broth and coconut milk. Reserve some coconut milk for garnish if desired.
Dissolve cornstarch in 3 tablespoons of COLD water and add the slurry to the pot as well. Add a couple pinches of salt and pepper.
Stir to combine and bring to a simmer over medium high heat
Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in fresh parsley and season to taste with salt and pepper. Garnish each bowl with a drizzle of coconut milk and a sprinkle of fresh parsley if desired.

Find it online: https://midwestfoodieblog.com/30-minute-one-pot-creamy-vegan-mushroom-soup/