This is the best ever mushroom soup if I do say so myself! It’s rich. It’s creamy. It’s loaded with earthiness, herbs and umami. Plus, it comes together in about 30 minutes and it’s both vegan-friendly and gluten free. As long as you like mushrooms, you’re going to love this luscious soup.

Serve this soup on its own for a light lunch or dinner, or pair it with a simple sandwich for a heartier meal. We dished up our soup with Everything Bagel Avocado Toast—whole wheat toast spread with light cream cheese, topped with sliced avocado and sprinkled with Everything Bagel Seasoning (we used Trader Joe’s brand). The result is killer, and this is easily going to be a go-to meal when we’re in the mood for easy home cooking.

INGREDIENTS

1 yellow onion, diced
5 cloves garlic, minced
8 oz. white button mushrooms, sliced
8 oz. baby portobello mushrooms, sliced
3.5 oz. shiitake mushrooms, sliced
2 T. olive oil
2 t. dried thyme
Pinch of red pepper flakes (optional)
2 T. coconut aminos (or low-sodium soy sauce)
1 c. vegetable broth
1 T. cornstarch
1 - 15 oz. can light coconut milk
1 bay leaf
White wine, for deglazing
Salt & pepper, to taste
Fresh chopped chives, to garnish (optional)

STEPS

1) Heat the olive oil in a Dutch oven over high heat. Once hot, add the onions and garlic, and season with a pinch of salt + freshly cracked black pepper. Cook for five minutes, stirring frequently.

2) Add a splash of white wine to deglaze the pot (this helps get all the brown bits off the bottom). Reduce the heat to medium. Add the mushrooms, thyme and red pepper flakes and sauté for 10 minutes, stirring occasionally. You’ll notice a lot of water coming out of the mushrooms — that’s exactly what should happen.

3) Whisk the vegetable broth and cornstarch together in a separate bowl. Pour the mixture into the Dutch oven along with the coconut milk and coconut aminos. Bring to a boil, then reduce to a simmer and cook, uncovered for 15 minutes. Serve and garnish with freshly chopped chives, if desired.