Vegan Cream of Mushroom Soup

Finally. Threats of storms, rains, power outages, excuses to never leave your comfortable nook and always to be accompanied by your most snuggly sweater. They have come through, here in Central California, after a long lacking of rain and wintery chill. We finally have something that resembles a winter. (I realize all my friends reading this in the northeast are simultaneaously giving me the largest eye roll known to man) But to us, these winter storms are few and far between, and to me they are cherished. Storms yearn for you to counteract its harshness inside by lighting fires, snuggling in soft blankets, and of course making soup... ahhh, and everything seem ok.

There are so many aspects of making soup that I find rewarding. On a nutrition level, they can easily be nourishing and easily digested, on a time crunch level, they can be lickity split quick with minimal hands on time, on a bread lover's level, soup and bread are a comforting and delicious pairing. (I love making my gluten free nut and seed bread to go with this! Recipe coming soon.) I could go on, but I wont. I will simply leave you with an amazing mushroom soup recipe, filled with minerals, filled with nutrients....easily fulfilling the body and the soul.

One last note I must mention. If possible, use homemade bone or vegetable broth when making this soup. (Of course the bone broth will no longer make it vegan, but it make this soup healing as can be) I plan to write a recipe solely on bone and vegetable broth but for now, here is a link to a good one. I recommend making it in a crock-pot for ease. I hope you make and fall in love with this recipe cozied up in your home. It is wonderful the day of, and even better the next day for lunch. Slow down, create a delicious meal, nurture your body, and enjoy.

Vegan Cream of Mushroom Soup
by Stephanie Horning
An amazing dairy free, nutrient dense soup. 
Prep Time: 30 minutes   
Cook Time: 40 minutes
Total Time: 1hour 10 minutes
Serves: 6


3 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried thyme
3 cups mini portabella or cremini mushrooms, chopped
6 cups bone or vegetable broth
1/2 cup sherry
1 can (16oz) full fat coconut milk
sea salt & pepper to taste
1 tablespoon nutritional yeast, optional


In a stock pot, heat coconut oil over medium heat. Add the onions and saute until translucent, about 5-6 minutes. Add the minced garlic and continue to saute for 1 minute. Next goes in the dried thyme and the mushrooms and continue to saute, stirring frequently for about 2 minutes. The mushrooms should start to brown, but be careful not to burn them! If your mixture needs a bit more liquid add a splash of sherry to deglaze the pan.
Next, pour the broth into the stock pot and let the soup come to a light boil. Turn the heat down to low and allow the flavors to meld and develop for about 30 minutes. Add the coconut milk and the sherry and let simmer for 10 minutes more. Stir in nutritional yeast if using. Season with salt and pepper and serve warm.