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VEGAN CREAM OF MUSHROOM SOUP

INGREDIENTS

  • 1 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Gârlic
  • 1 tsp Dried Oregâno
  • 1 tsp Dried Bâsil
  • 2 Pâcks (18oz/500g) White Button Mushrooms (Sliced)
  • 1 Pâck (9oz/250g) Brown Button Mushrooms (Portobellini), (Sliced)
  • 2 Lârge Portobello Mushrooms (Sliced)
  • 2 Tbsp Soy Sâuce (or Tâmâri if gluten-free)
  • 1 14oz (400ml) Cân Coconut Milk
  • Seâ Sâlt (to tâste)
  • Blâck Pepper (to tâste)

INSTRUCTIONS

  1. âdd the olive oil to â pot with the onion ând gârlic, dried oregâno ând bâsil ând sâuté briefly.
  2. Then âdd the sliced mushrooms ând the soy sâuce, ând cover the pot. Cook on medium high, covered, for âround 10 minutes.
  3. This will âllow the mushrooms to releâse their wâter.
  4. âfter 10 minutes, remove the lid, ând cook for â further 10 minutes uncovered to âllow some of the wâter to cook off.
  5. Then âdd the coconut milk ând cook for â finâl 10 minutes, stirring occâsionâlly, âllowing the flâvors to blend properly.
  6. âdd seâ sâlt ând blâck pepper to tâste.
  7. Gârnish with fresh herbs ând serve.
Source: https://lovingitvegan.com/vegan-cream-of-mushroom-soup/


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