Name: Vegan Gluten-Free Mushroom Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Large onion, diced - 1 large; Sliced fresh mushrooms - ¾ cup; Dried thyme - 1 teaspoon; Vegetable broth - 3 cups; Bay leaves - 2; Gluten-free soy sauce (tamari) - 2 tablespoons; Cornstarch - 6 tablespoons; Cold water - ¼ cup; Coconut milk - 3 cups; Salt and ground black pepper to taste - 3 cups

Ingredients for - Vegan Gluten-Free Mushroom Soup

1. Olive oil 1 tablespoon

2. Large onion, diced 1 large

3. Sliced fresh mushrooms ¾ cup

4. Dried thyme 1 teaspoon

5. Vegetable broth 3 cups

6. Bay leaves 2

7. Gluten-free soy sauce (tamari) 2 tablespoons

8. Cornstarch 6 tablespoons

9. Cold water ¼ cup

10. Coconut milk 3 cups

11. Salt and ground black pepper to taste 3 cups

How to cook deliciously - Vegan Gluten-Free Mushroom Soup

1 . Stage

Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.

2 . Stage

Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.