Recipe information
Ingredients for - Vegan Creamy Mushroom and Farro Soup
8. Mixed mushrooms, roughly chopped (cremini, portobello, white) - 1 pound
10. Freshly ground pepper, or to taste - ½ teaspoon
11. Fresh celery leaves, chopped - ¼ cup
12. Unsalted vegetable stock - 1 (32 ounce) carton
16. Coconut milk (such as Aroy-D) - 1 (14 ounce) can
How to cook deliciously - Vegan Creamy Mushroom and Farro Soup
1. Stage
Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
2. Stage
Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
3. Stage
Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.
