Healthy Mushroom Soup Recipe
This Healthy Mushroom Soup Recipe is a creamy and hearty fall soup that can be meal prepped in advance or eaten as a side!
Equipment
- Stovetop Pot or Non-Stick Skillet
Ingredients
- 2 tbsp avocado oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 cups white button mushrooms sliced
- ⅛ tsp italian seasoning mix
- 1 tbsp white wine vinegar
- 1½ tbsp cornstarch
- ½ tsp pink salt
- ¼ tsp black pepper
- 2 cups vegetable broth use hot water for the broth
- ¼ bouillon veggie cube only the dry cube, not the water needed to make it into broth
- 1 cup cashew milk
Instructions
- In a saucepan over medium heat, add the oil. Once it's hot enough, add in the garlic and onion.
- Sautee these together until the onions are becoming tender - for about 2 minutes.
- Add in the rest of the ingredients, EXCEPT the cashew milk, veggie broth and cornstarch.
- Allow the mushrooms to sautee in the spices for a few minutes. I would give this maybe 4-5 minutes.
- In a separate small bowl, whisk the cornstarch into the veggie broth so it doesn't cause clumps in the soup.
- Whisk the cashew milk and the broth + cornstarch mixture into the soup.
- Whisk to incorporate all ingredients, and turn the heat to medium-high to allow it to come to a boil.
- Once it boils, keep stirring it and reduce the heat to low, to let it simmer for about 15-20 minutes. The soup will thicken a lot! Stir it every couple minutes (I would say every 2 minutes).
- Once the soup is thickened, flavor it with any other seasonings to taste, and turn off the heat. Enjoy hot! See storage details below.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.