Ingredients:
- 1 lb. mixed mushrooms (cremini, shiitake, and/or oyster)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegan butter or olive oil
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup dairy-free cream (coconut cream or cashew cream work well)
- Salt and pepper to taste
Directions:
1 Preheat oven to 400¡F. Clean and chop mushrooms into bite-sized pieces. Spread them out on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes, or until the mushrooms are browned and tender.
2 While the mushrooms are roasting, heat vegan butter or olive oil in a large pot over medium heat. Add the chopped onion and garlic and saut until translucent.
3 Add the roasted mushrooms, thyme, and vegetable broth to the pot. Bring to a simmer and let cook for 10-15 minutes.
4 Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and puree in batches.
5 Stir in the dairy-free cream and continue to cook for another 5 minutes until heated through.
6 Season with salt and pepper to taste.
7 Serve hot and enjoy! This soup pairs well with crusty bread and a simple side salad.
