Vegan Creamy Mushroom Soup

Serving Size: 10 servings

This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly.

Recipe by:

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10 servings

Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

3 tablespoon avocado oil
2 yellow onion large diced
6 clove garlic minced
3 pound cremini mushroom sliced
1 teaspoon dry thyme or x 3 quantity for fresh thyme
5 tablespoon tapioca flour
6 cup vegetable stock
2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
2 tablespoon coconut aminos
1/2 teaspoon Kosher salt more or to less to taste or dietary preference
½ teaspoon freshly ground black pepper
2 tablespoon Italian parsley chopped, optional

Heat the oil in a large pot over medium-high heat.
Add the onion and saute for several minutes, or until soft and translucent.
Add the garlic and saute another minute.
Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
Mix the tapioca flour with the vegetable stock and add to the pot.
Add the almond milk and coconut aminos.
Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
Season with salt and pepper.
Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
Ladle into bowls and garnish with parsley if desired.

Reheating Instructions

The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.