Name: Creamy Mushroom Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil (plus more for serving); 2 tbsp plant based butter; 1 null yellow onions (chopped); 0.5 tsp sea salt; 1 pinch black pepper ground (freshly ground); 1 lb white button mushrooms (stemmed and sliced); 8 oz cremini mushrooms (stemmed and sliced); 2 clove garlic cloves (grated); 0.25 cup white cooking wine (dry); 3 cup vegetable broth; 1 tbsp tamari; 1 tbsp fresh thyme (leaves); 0.5 cup vegan heavy cream (optional richness); 1 sprinkle fresh parsley (chopped for garnish)

Instructions

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1

Heat extra-virgin olive oil (2 tbsp) and plant based butter (2 tbsp) in a large pot over medium heat.
2

Add the yellow onions (1), sea salt (0.5 tsp), and black pepper ground (1 pinch), cooking for 2 minutes until slightly softened.
3

Add half of the white button mushrooms (0.5 lb) and cremini mushrooms (4 oz), stirring occasionally for 5 minutes until browned.
4

Incorporate the remaining white button mushrooms (0.5 lb) and cremini mushrooms (4 oz) and cook for another 5 minutes.
5

Stir in the grated garlic cloves (2 clove), white cooking wine (0.25 cup), vegetable broth (3 cup), tamari (1 tbsp), and fresh thyme (1 tbsp).
6

Cover the pot and simmer the mixture for 15 minutes to allow flavors to meld.
7

Allow to cool slightly, then transfer two-thirds to a blender and process until smooth.
8

Return the puree to the pot and stir. If using, add vegan heavy cream (0.5 cup) and cook for 2 minutes to warm through.
9

Ladle into bowls and serve topped with a garnish of fresh parsley (1 sprinkle).