Vegan Mushroom Soup

I love Chinese food and tangy fruity tastes. My husband eats German style meat pork bread potatoes not too open to being adventurous. My son has multiple allergies so can’t do dairy fish eggs most nuts kiwi or melon. So I find finding compatible foods hard. Hoping this app will help. I like the idea of vegan because it simplifies what we can all eat. But adding chicken or beef for us all or fish shellfish for me.

Creamy & Delicious

2 tablespoons olive oil, vegan butter (I love Miyoko’s), or ¼ cup water

1 large onion, diced

4 cloves garlic, minced

2 lbs. mushrooms (cremini or white), sliced

½ cup vegan dry white wine (red ok too), optional

1 tablespoon fresh thyme or 1 ½ teaspoons dried

4 cups vegetable broth

3 tablespoons organic cornstarch or arrowroot ( ¼ cup water), optional

1 can (14oz.) coconut milk (light or full-fat) or 1 ½ cups vegan cream or unsweetened cashew milk,*see notes

mineral salt & pepper, to taste

¼ cup chopped parsley

Directions at simple-veganista.com

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