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This vegan, gluten-free soup can be used in recipes that call for cream of mushroom soup or enjoyed on its own! Any fresh mushrooms can be used but I made this with portobello, shiitake, oyster, and lions mane. Since most versions of this recipe call for flour and cream, I wanted to make a version suitable for plant based and gluten free diets using coconut instead. I added curry paste too because it goes well with coconut and gives heat to this earthy soup. Check the label if you're using store bought curry paste, some brands are not vegan.

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Coconut Cream of Mushroom Soup

Ingredients: 

• 10 cups (roughly 20 oz) chopped mushrooms
• 4 cups mushroom broth
• 1 cup chopped green onion
• 4 cloves chopped garlic
• 6 tbsp coconut oil
• 6 tbsp coconut flour
• 2 cups (1 can) coconut milk
• 1/2 tsp salt*
• 1/2 tsp pepper*
• 1/2 tsp turmeric*
• 4 tsp red curry paste*

*adjust to taste

Directions:

1. Simmer mushrooms, onions & garlic with broth in a large pot for 15-20 mins or until mushrooms are tender.
2. Transfer mixture into a food processor (or use an immersion blender) & blend until creamy.
3. In a separate bowl, mix the coconut oil with flour & milk.
4. Combine salt, pepper, turmeric, red curry paste, coconut mixture & mushroom mixture.
5. Bring soup to a boil, stirring consistently, until thickened.