Rich, grounding, and so savoury, no one will guess this is a completely plant-based recipe. If you’re a meat eater, add richness by replacing the vegetable stock with beef broth.
First, pour yourself a hot tea or a little glass of Pinot, get some music on, and light your kitchen nicely. Cooking time is a beautiful time!
- About 3 cups of shopped mushrooms. I used cremini, oyster, and white button. You can use what’s available and fresh.
- 1 clove garlic.
- 1 shallot.
- 1 green onion.
- Splash of dry red wine.
- 1 tbsp gluten-free flour.
- 2 cups of vegetable, mushroom, or beef stock.
- I can of coconut milk, be sure it’s unsweetened.
- a few sprigs of thyme, or 1/2 tsp dried.
- 1/2 tsp dried rosemary.
- Tablespoon of olive oil, more for a drizzle.
Make it happen:
- In a large pot over medium high heat, add your olive oil and sauté your mushrooms till slightly brown. About 4 minutes.
- Add your minced garlic, chopped shallot, and the bottom part (white) of your green onion (chopped) and sauté till tender, about a minute or so. Reserve the green tops of your onion for garnish.
- Add a splash of red wine (optional) and your herbs, and cook down for about 1 minute.
- Reduce to low heat. Add your gluten free flour (I use Namaste brand, if you don’t require gluten free, regular all purpose is fine). Stir the flour in and cook for another 2 minutes. If the mixture is dry here, add in a little of your stock.
- Slowly add about a cup of your stock, increasing the heat slightly, bringing to a low boil. Add your remaining stock, and simmer until it begins to thicken slightly, about 6-8 minutes. Stir occasionally.
- Slowly add your coconut milk, and bring back to a low simmer until the soup is the right consistency. Season to taste with salt and pepper.
- Serve topped with your chopped green onions, fresh thyme, and croutons or toasted almonds if desired!