Vegan Gluten Free Mushroom Soup

The mighty mushroom. Mushrooms are low in calories and high in antioxidants and fiber. They are also a great little inflammation fighters.*

I am always a sucker for a good creamy soup. With this recipe you can skip the dairy and lots of the excess calories in traditional cream soups without giving up the umami packed flavor and comfort.

TIP: When removing the thyme leaves from the stalks, don’t wash the thyme first! Removing the leaves dry is so much easier. When they are dry, you can pinch the bottom of the stalk and run your fingers up the stock to get the leaves off. Wash them afterwards. Also, I used to take tons of time to make sure I didn’t get any of the stalks into the thyme I was going to use for my recipe. As you can see from the photo below, I’ve relaxed that policy – with no noticeable impact on flavor!

When you are slicing the mushrooms remember that they will shrink substantially! Think half their size.

Before:

After (dang!):

*https://www.medicalnewstoday.com/articles/278858.php

This is a review of a Bites of Wellness recipe.

Print Recipe

Vegan Gluten Free Mushroom Soup

Review of recipe Bites of Wellness recipe. ------------------------------------------------------------------------------------- Hearty mushroom soup with subtle enough supporting flavors to let the mushroom flavor shine. Yummy all-year round.

Course

Appetizer, Main Dish, Side Dish

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 large white onion, diced
• 8 ounces white button mushrooms, diced
• 8 ounces portobello mushrooms, diced
• 10 stalks fresh thyme, leaves only
• 1 cup vegetable broth low sodium or regular
• 1 tablespoon olive oil
• 1 tablespoon tapioca flour
• 1 cup hemp or cashew milk, homemade or store bought
• 1 dried bay leaf
• 1/2 tablespoon liquid amino acids (gluten free) or soy sauce
• freshly ground pepper, to taste

Course Appetizer, Main Dish, Side Dish Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 1 large white onion, diced 8 ounces white button mushrooms, diced 8 ounces portobello mushrooms, diced 10 stalks fresh thyme, leaves only 1 cup vegetable broth low sodium or regular 1 tablespoon olive oil 1 tablespoon tapioca flour 1 cup hemp or cashew milk, homemade or store bought 1 dried bay leaf 1/2 tablespoon liquid amino acids (gluten free) or soy sauce freshly ground pepper, to taste

Instructions

1. Pour the tablespoon of olive oil into a large sauce pan and heat on medium for about 30 seconds. Add the diced onion and cook, uncovered, until translucent, about 5-7 minutes.
2. Move onions to the outside of the pan and put both kinds of mushrooms into the middle of the pan. Cook, uncovered, for about 5 minutes.

   
3. Stir mushroom and onions together and add thyme. Cook, covered, for another 10 minutes. Notice that substantial amounts of moisture will come out of the mushrooms and they will lose about half of their size.