This Vegan Mushroom Soup Recipe creates a tasty, dairy-free, and deliciously satisfying soup to enjoy and gives you comfort. You can make it in just 30 minutes, perfect for busy and chilly weeknights.
In a dutch oven over medium heat, saute onion and garlic until aromatic.
Add mushrooms and cook until they are soft for about 5-10 minutes.
Add the red wine, dried herbs, salt and pepper and cook for 2 minutes allowing all the flavors to burst and blend into the soup.
Pour the vegetable broth and coconut milk and bring it to a boil then let it simmer for about 10 minutes.
In a bowl, dissolve tapioca powder in a cold water. Pour it into the soup, stirring continuosly until the soup thicken for about 2 minutes. Turn off the heat. Serve and garnish with chopped green onions or cilantro.
Notes
Notes
Red wine is optional but it will enhance the flavor of the soup. You can substitute it with balsamic vinegar or apple cider vinegar instead.
To make your soup with less fat, use oat milk or almond milk instead of coconut milk.