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Cream of Mushroom Soup

6 oz Veggies | 1 Fat | 1 Protein
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen

Ingredients

Veggies

  • 1 lb mushrooms, sliced use any combination, I like crimini, portobello, and chanterelles when they are in season
  • 1 onion, chopped 8-10 oz
  • 1 handful kale, chopped optional

Protein

  • 1 can butter beans or white beans, drained and rinsed 9 oz
  • 2.5 cups milk of choice (I use fresh soymilk or another non-dairy milk on the richer side) 20 oz

Fat

  • 1/2 cup regular fat coconut milk 4 oz
  • 2 Tbsp olive oil 1 oz

Seasonings

  • 2 tsp vegetable bouillion paste
  • 2-3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 2 Tbsp soy sauce or tamari for gluten-free, or coconut aminos for soy-free
  • 1 tsp good quality sea salt or more to taste
  • 1/2 tsp black pepper or more to taste
  • 2 tsp arrowroot powder + 2 Tbsp water or cornstarch
  • 1 tsp garlic powder
  • 1 tsp nutritional yeast optional

Instructions

  • Prepare the mushrooms by trimming the stems and shredding or chopping into large slices, strips, or chunks, depending on the type of mushroom.
  • Heat the olive oil in a heavy bottomed soup pot or Dutch oven over medium heat.
  • Add the onion, garlic, oregano, thyme, and basil and sauté for a minute or two.
  • Add the mushrooms and the soy sauce, and cover the pot.
  • Cook on medium high, covered, for around 10 minutes. The mushrooms will release a lot of water.
  • After 10 minutes, remove the lid, add the veggie boullion, salt, and pepper and cook for a further 10 minutes uncovered to allow the water to evaporate.
  • When the mushrooms start to stick, turn the heat down to low and add the milk, coconut milk, and drained beans.
  • Stir the arrowroot powder with 2 Tbsp of water in a tiny bowl with a fork or with your finger to make a paste. This is to avoid lumps and to evenly thicken the soup. Add it to the pot and stir.
  • Bring to a very low simmer. You don't want to boil coconut milk or non-dairy milk or it will curdle. Only heat it through, gently simmer for a minute or two to thicken and meld the flavors, then remove from heat. Add the kale in the last couple of minutes, if using.
  • Stir in the garlic powder and nutritional yeast, if using. Add soy sauce, salt, pepper, and herbs to taste.

Notes

  • If desired, you can swap out the plant-based milk for regular milk 1 to 1, and the 1/2 cup (4 oz) of coconut milk for 1/4 cup (2 oz) of heavy cream.
  • The coconut milk is in a small enough amount that it doesn't contribute a coconut flavor, it only adds creamy richness.
  • To make this dish oil free, dry sauté the veggies at the beginning and add 4 oz more coconut milk to replace the 2 fat servings.
  • For an even heartier dish, serve over barley or brown rice.