Magic Mushrooms Soup
This Magic Mushrooms Soup is packed with nutrients that takes this soup to a different magical level. Rich in minerals like zinc, potassium, magnesium and a good source of B vitamins that will strengthen our immune system. Not only that, this soup is so tasty, creamy and simple to make with few ingredients.
Did I say, it is vegan and gluten-free?… YES, please give me more! ✋ You will love its flavor and wont believe it’s gluten-free, much less vegan!! When I gave my husband this soup, I let him to try it out first and then I told him how it was made. He was surprised!
This Magic Mushrooms Soup is a must in your soup recipe menu. Soups are easy sides to make and always go well with many other dishes. They are perfect to eat during a cold weather day! My humble opinion. ☺️ You also can try to make my Cozy Homemade Vegan Tomato Soup.
INGREDIENTS FOR THE MAGIC MUSHROOMS SOUP
This is the list of the ingredients you need to prepare the Magic Mushrooms Soup:
- Olive oil: You can also use avocado oil or a vegan butter. (or regular if you do not want it vegan)
- Green onions: I used both the white part as well as the green. It gives good flavor to our soup.
- Garlic: I love cooking with fresh garlic cloves but you can also use garlic powder.
- Salt: If you cook it with sea salt it will be better. But still you could use any regular salt you have in the kitchen.
- Vegetable broth: I am using an organic brand.
- Pepper: This will give us a light spice taste that goes perfect with the Magic Mushrooms Soup.
- Thyme: I put in some springs of fresh thyme.
- Italian seasoning: I used a pre-mixed seasoning blend.
- Mushrooms: For this recipe I am using organic portabella mushrooms.
- flour: I use gluten-free all purpose flour but you also can use regular flour.
- Coconut milk: Use the unsweetened coconut milk or almond. If you do not have any issues with dairy products, you can use the regular milk.
- Butter: I used vegan butter. It doesn’t need to be to room temperature. You can also use regular butter.
Storage recommendations:
- Store the leftovers in a glass container with a lid. You can leave it in the fridge for about 3 days.
- For freezer storage, pour your leftovers in a plastic container with a lid. You can keep it in the freezer for about three months. When you want to use it leave it on your counter for a couple hours and then heat the soup on the stove.
Magic Mushrooms Soup
Ingredients
- 1 tbsp olive oil
- 3 green onion three sticks
- 2 cloves of garlic
- ¾ tbs salt
- black pepper to taste
- 1 tsp Italian seasoning
- ½ tsp fresh thyme
- ⅓ cup gluten-free flour
- 1 lb fresh baby portobella Sliced
- 3 cups vegetable stock
- 4 cups unsweeted coconut milk
- ⅓ cup butter
Instructions
- In a saucepan, heat the olive oil. Saute the green onions, garlic and mushrooms. Cover the pot and cook for about 3 minutes on low/medium heat.
- In the same saucepan, add the butter and let it melt a bit. Then, add the flour with black pepper, a pinch of salt and whisk. The mixture will clump at the beginning but it will get a paired consistency while you are whisking.
- Add the vegetable stock and paddle until you have broken any lumps.
- Once the stock and other ingredients have combined well, add the milk and stir well. Do your adjustments to salt and black pepper. Cook for 1 minute.
- Add the mushrooms and bring the mixture to a simmer. Cover the pot with the lid and stir occasionally. Continue to cook until getting a thick consistency. For about 10-15 minutes
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 373 |
| % Daily Value* | |
| Total Fat 24.7g | 32% |
| Saturated Fat 11.3g | 57% |
| Cholesterol 42mg | 14% |
| Sodium 1710mg | 74% |
| Total Carbohydrate 30.7g | 11% |
| Dietary Fiber 3.5g | 13% |
| Total Sugars 3.7g | |
| Protein 8.1g | |
| Vitamin D 12mcg | 59% |
| Calcium 485mg | 37% |
| Iron 2mg | 11% |
| Potassium 742mg | 16% |