How to Make Vegan Cream of Mushroom Soup

⁣Did anyone else grow up eating and LOVING Campbell's cream of mushroom soup? I sure did. Unfortunately not only does Campbell's cream of mushroom soup contain dairy but their ingredient list also includes MSG also known as Monosodium Glutamate! MSG is used as a flavour enhancer but is known to overstimulate the nervous system and potentially cause brain damage amongst other health issues. It is especially dangerous for mothers to be as studies have shown MSG intake during pregnancy can significantly alter how the baby's brain forms and functions. While MSG may make your food taste good, its just really not worth the negative affects it
will have on your health. Today on Hella Well we share with you a delicious
dairy free, gluten free, MSG FREE mushroom soup recipe, that while healthy
doesn't lack flavour! On top of that we've incorperated some cancer fighting
shiitake mushrooms which are also said to be amazing for reducing inflammation
in the body, boosting your immune system and even aiding in weight loss. This
recipe has become one of my favourites! I often enjoy a bowl with a piece of
gluten free bread and vegan butter. The ultimate comfort meal on a rainy day. I
hope you guys enjoy it as much as I do! Please let me know in the comments
below if you try it out. Ingredients: - 1 Tbsp coconut oil. The brand i like is
Maison Orphee, its raw virgin and organic. As always the less processed the
better! - 1 diced white onion - 6 cups whole cremini mushrooms - 6 cups whole
shiitake mushrooms - 6 cloves minced garlic - 4 Tsp fresh thyme (or more to
taste) - 1 cup dry white wine. I used Sauvignon Blanc. If vegan ensure its a
vegan wine - 1 cup full fat coconut milk - 1 cup light coconut milk - 3 cups
mushroom broth - 1 1/2 Tsp sea salt - 1 Tsp black pepper Method: 1. Heat your
coconut oil in a large pot. Once the oil is melted add your chopped onion and
sauté over medium heat until soft. Approximately 2 minutes. 2. Add mushrooms
and cook for 5 minutes. Stir occasionally. 3. The mushrooms will have shrunk
down and started to release some of their moisture. Stir in minced garlic and
thyme. Stir and cook for an additional 3 minutes. 4. Add the wine and, bring
the soup to a low simmer. You may need to periodically increase the heat to do
so. Once the soup is simmering reduce back down to a medium heat and let simmer
for 5 minutes. 5. Once the soup has simmered for 5 minutes add coconut milk,
mushroom broth, sea salt and pepper. Stir to combine and then bring to a
simmer. 6. Cook for 20 minutes uncovered at a low simmer. I had my stove on
medium heat. 7. After 20 minutes, if desired, add approximately half of the
soup mix to your blender and blend on high until the mushrooms are fully
blended. This will not only give your soup broth an incredible mushroom flavour
but it also thickens it nicely. 8. Pour the blended mixture back into your put.
Stir to combine. Heat. 9. Eat. Enjoy. Thank you guys so much for watching!







How To Make Vegan Cream of Mushroom Soup
Copyright ⓒDenai Johnson
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