Cream of Mushroom Soup
November 3, 2022
Recipe by Odaiah Leeds
Styling and photography by Menachem Goodman @Totallytalentedteen
Soups and winter are just the perfect cozy match. During the cold winter months, I find it helpful to have a few different soups in individual containers in the freezer at all times. They make a great quick and healthy meal option.
This cream of mushroom soup is a winter staple in our home. The variety of mushrooms gives it an amazing and intense flavor. Hope you enjoy it as much as we do!
2 tablespoons avocado oil
1 onion, chopped
3 garlic cloves, minced
10 oz. shiitake mushrooms, sliced
10 oz. baby bella mushrooms, sliced
10 oz. white button mushrooms, sliced
2 tablespoons dried thyme
½–1 teaspoon salt
1 13.5-oz can coconut milk
1 32-oz. container vegetable broth
In a large pot, heat oil and sauté onion until translucent. Add garlic and sauté until fragrant, approximately 2–3 minutes.
Add mushrooms and season with ½ teaspoon salt. Cook for several minutes.
Add dried thyme and mix. Pour in coconut milk and vegetable broth. Bring to a boil and then simmer for about 15–30 minutes.
Taste and add remaining salt if needed.