Vegan Gluten-Free Mushroom Soup
A rich and creamy mushroom soup that's vegan and gluten-free, packed with earthy flavors and comforting textures.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 large onion, diced Adds flavor and sweetness
- 0.75 cup sliced fresh mushrooms (such as cremini or button) Mushrooms give umami flavor
- 1 teaspoon dried thyme Herb for flavor
Soupy Base
- 3 cups vegetable broth Can use homemade for better flavor
- 2 pieces bay leaves Add to infuse flavor
- 2 tablespoons gluten-free soy sauce (tamari) For savory flavor
Thickening Agent
- 6 tablespoons cornstarch To thicken soup
- 0.25 cup cold water For mixing with cornstarch
Creamy Elements
- 3 cups coconut milk For creaminess
- to taste Salt and ground black pepper To season the soup
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and cook for about five minutes until soft and translucent.
- Stir in the sliced mushrooms and dried thyme, cooking for an additional five minutes.
Building the Soup
- Pour in the vegetable broth, add the bay leaves and gluten-free soy sauce. Bring to a gentle boil.
- In a separate bowl, whisk together the cornstarch and cold water until smooth.
- Once the soup boils, slowly add the cornstarch slurry while stirring continuously to thicken.
- Reduce heat and let the soup simmer for about ten minutes.
Final Touches
- Incorporate the coconut milk and season with salt and pepper. Stir well.
- Simmer for another five minutes without boiling. Remove bay leaves before serving.
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Notes
Serve with gluten-free bread for dipping or top with fresh herbs for extra flavor. Can be refrigerated for up to five days or frozen for three months.