- 3 cups veggie broth
- 2 cups mushrooms *i used half button and half baby bella
- 2 tablespoons vegan margarine
- 2 cloves garlic, minced
- 1½ teaspoons onion powder
- 1 teaspoon soy sauce
- 1/2 cup coconut milk
- 1/2 tablespoon of corn starch (optional)
add the mushroom broth into a large sauce pan, and place on burner set to medium-high. when the broth starts to simmer, add in onion powder and soy sauce and reduce heat to medium. let simmer lightly, stirring occasionally.
meanwhile, in a small non-stick skillet, sauté 1/2 cup of the mushrooms with butter and garlic on medium-high heat. after approximately 4-5 minutes, or when the mushrooms are tender, remove from heat and add to the mushroom broth. continue simmering on medium for approximately 5-7 minutes. add the coconut milk, and allow soup to return to a simmer for 5 more minutes. at this point, you can add in the corn starch as a thickener if needed. if adding the corn starch, keep saucepan on burner for a few additional minutes. otherwise, remove from heat and let cool at least 3-5 minutes before serving.