Name: Mushroom Veggie Soup
Total time: 35 min
Yield: 2–3 servings
Cuisine: Dominican Republic
Ingredients: 1 Tbsp fresh thyme, chopped; 1 tsp GF soy sauce, tamari, or coconut aminos; Salt and black pepper to taste; 1 medium onion, diced; 2 Tbsp fresh tarragon or 1 Tbsp rosemary, chopped; 1 medium carrot; 1 large stalk leek; 450 g (15.9 oz) fresh mushrooms, sliced; 2 large garlic cloves, minced; 1 Tbsp nutritional yeast; ⅓ cup (80 ml/2.8 oz) white wine (or use more vegetable broth); 2½ cups (600 ml/21.2 oz) vegetable broth; 1½ Tbsp vegetable oil; ¾ cup (180 ml/6.3 oz) dairy-free cream; 3–4 Tbsp cornstarch or arrowroot flour; Fresh parsley, chopped for garnish; 6 Tbsp water

Preparation info

2–3
servings

Difficulty
Easy
Ready in
35 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

1½ Tbsp vegetable oil
1 medium onion, diced
2 large garlic cloves, minced

Method

Instructions

Heat the oil over medium heat in a large heavy-based pot and add the diced onion. Sauté for about 3 minutes, stirring frequently.
Add the garlic, mushrooms, leek, and carrot and cook for a few minutes until the mushrooms are browned.
Stir in the tarragon (or rosemary), thyme, salt, black pepper, and nutritional yeast. Also, pour in