Print
Vegan Gluten Free Mushroom Soup
My Vegan Gluten Free Mushroom Soup is so hearty. Soups can take on a lot of flavor from the herbs and spices, in addition to, the mushrooms.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
- 8 Ounces Oyster Mushrooms
- 12 Small Carrots chopped
- 1/4 Bunch Parsley rough chopped
- 1 Whole Small red onion diced
- 1 Can Creamed corn
- 1 Can Cannellini beans
- 4 - 6 Cups Vegetable stock
- 1 Tbsp Mushroom base
- 3 Tbsp GF Flour
- 1 Tbsp Lemon juice
- 6 Sprigs Fresh thyme
- 1 Tsp Himilayan salt
- 2 Tsp Ground black pepper
- 2 Tsp Spanish paprika
- 1 Tbsp Olive oil
- 3 Cloves Garlic minced
Instructions
-
Begin by heating the oil in a big pot. Once hot, add the red onion and cook until softened - 4 - 5 minutes. Add the carrots and cook for 2 minutes. Follow with the garlic and cook for a minute. Add in all the mushrooms and cook for 3 - 4 minutes. Now, add in the gf flour and mix well.
Add in the stock and the thyme and simmer for 10 minutes followed by the cannellini beans and the creamed corn. In lieu of sour cream, add a cup of coconut milk if you want the soup creamy.
Serve and enjoy!