Creamy Mushroom Vegan Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 tbsp plant-based butter or 2 tbsp veggie broth or water
02 - 2 mid-sized sweet or yellow onions, chopped small
03 - 5-6 garlic cloves, finely chopped
04 - 30-32 oz sliced mushrooms
05 - 4 tsp fresh thyme leaves, split in half; or 1 3/4 tsp dried thyme, split in half
06 - 1/2 cup plant-based marsala, white wine, cooking sherry, or veggie broth
07 - 6 tbsp regular or gluten-free flour
08 - 4 cups plant-based chicken substitute or veggie stock
09 - Sea salt and freshly ground black pepper, as needed
10 - 1 tsp dried oregano leaves
11 - 1/4 tsp smoky paprika
12 - 1/2 cup thick coconut cream, full-fat coconut milk, or homemade cashew cream
13 - 3-4 tbsp chopped fresh parsley

# Instructions:

01 - Warm a big pot over medium-high heat. Add plant butter if using and let it melt. If going with broth or water, toss in onions and add 1 tbsp liquid if they stick. Cook for 3-4 minutes until they turn soft and see-through.
02 - Toss in your garlic and keep cooking for another minute.
03 - Put in mushrooms with half your thyme. Mix everything well and let it cook about 5 minutes, giving it a stir now and then.
04 - Pour in your wine or broth choice, give it a good stir, and let it bubble away for 2-3 more minutes.
05 - Dust the flour all over and keep stirring until everything gets thick and the flour disappears. Keep stirring and cook one more minute.
06 - While you're mixing, slowly pour in all your stock. Once it's all mixed up, let it come to a bubbling boil.
07 - When it's boiling, add the rest of your thyme, oregano, smoky paprika, salt and pepper. Turn down the heat to medium-low and let it gently bubble for 10-12 minutes.
08 - Stir in your coconut cream until it's totally mixed in. Let everything warm up for another minute.
09 - Mix in parsley, stir well, and take off the heat. Enjoy with some crusty bread, or chill it for a few hours if you're using it as a base for another dish.

# Notes:

01 - Keep any extra soup in a sealed container in your fridge for up to 4 days. Add a splash of water or broth when reheating if it's gotten too thick.
02 - You can freeze leftovers in a freezer container for up to 3 months.
03 - Brown mushrooms like crimini or Baby Bella work best here, but regular white mushrooms or portobellos will do the trick too.

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