Brazil Nut Free Dairy Free Cream of Mushroom Soup
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 lb cremini mushrooms, thinly sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp soy sauce
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1–2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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