Mushroom Medley Vegan Soup

Mushroom Medley Vegan Soup

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  • 1 portobellini mushroom
  • 1 oyster mushroom
  • a bundle of enoki mushrooms
  • 6 crimini mushrooms
  • 3 tbsp e.v.o. oil
  • 1 small onion, chopped
  • 1 Tbsp dried thyme
  • 1 garlic shoot, chopped
  • 1/4 cup of coconut milk
  • Salt and pepper to taste
  • Pinch of paprika
  • Dash of onion powder
  • 5 cups vegetable broth
  • Splash of white wine, whatever you have available


  1. Clean and wash all the mushrooms and chop into nice small pieces.
  2. In a medium to large saucepan heat up olive oil.
  3. Toss in onions and saute for about 5 minutes or until onions soften.
  4. Add in garlic shoot.
  5. Toss in mushroom medley and stir frequently, cooking for about 5 minutes.
  6. Season with salt, pepper, onion powder, and paprika.
  7. When mushrooms begin to soften add in a splash of white wine and let reduce for about 10 minutes.
  8. Pour in broth and stir well.
  9. Pour in coconut milk and stir again incorporating the milk and ingredients really well. Turn heat to low and simmer uncovered for another 10-15 minutes.
  10. Take off heat, and ladle into bowls.
  11. Let sit for about 5 minutes to cool off a bit.
  12. Ready to serve.


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