Vegan Mushroom Soup

Ingredients

• 1 Tbsp Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 5 cups White Button Mushrooms ((480g) Sliced)
• 2 1/2 cups Cremini Mushrooms ((240g) Sliced)
• 2 Large Portobello Mushrooms (Sliced)
• 2 Tbsp Soy Sauce (or Tamari if gluten-free)
• 14 ounce Can Coconut Milk ((400ml) Unsweetened, Full Fat)
• Sea Salt (To taste)
• Black Pepper (To taste)
• Fresh Basil (Optional, for serving)

Instructions

1. 1

   Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.

2. 2

   Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.

3. 3

   This will allow the mushrooms to release their water.

4. 4

   After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.

5. 5

   Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.

6. 6

   Add sea salt and black pepper to taste.

7. 7

   Garnish with fresh herbs and serve.