Creamy Mushroom Soup

Appetizer, Lunch, Vegan

For lunch, try this savory Creamy Mushroom Soup.  It’s rich and smooth, and it’s an awesome comfort food.  Some of the ingredients are baby bella mushrooms, carrots, onions and a drizzle of coconut milk.



Creamy Mushroom Soup

1 tablespoon of olive oil
2 cloves of garlic, minced
1 small onion, chopped
1 16 oz. containers of mushrooms, sliced
1 tablespoon of Italian seasoning
½ teaspoon of smoked paprika
Sprinkle of black pepper
1 carrot, sliced
1 celery stalk, chopped
1 13.5 oz. can of full-fat coconut milk
3 tablespoons of cornstarch
Himalayan salt and pepper
Garnish with basil
-In a large pot over medium heat, add the garlic, onion, celery and carrots.  Sauté’ for 5 to 7 minutes.  Add the mushrooms and seasoning to the large pot along with the other vegetables.  Cook for 5 more minutes or until tender.
-Add the vegetable broth and coconut milk to the pot, (reserve some coconut milk for garnishing if desired).   Add 3 tablespoons of cornstarch to a small bowl with 2-3 tablespoons of water, mix until cornstarch is dissolved with the water.   Add cornstarch mixture to the pot and bring to a simmer over medium heat.  Reduce heat to low and simmer for 10 minutes, stirring frequently.
-Add 1 ½ cups of mushroom soup to a blender and pulse for 1 minute. Add the mixture back in the pot and simmer for 5 minutes.
-Add soup to a serving bowl and garnish with chopped basil and a drizzle of coconut milk.  Serve and enjoy!

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