Jessica in the Kitchen · by Jessica Hylton★ 4.9 (49)
Creamy Mushroom Soup
NUTRITION · PER SERVING42M COOK
CAL 14%·PRO 14%
CARBS 14G20% OF CAL
4G FIBER7G SUGAR3G OTHER
FAT 25G79% OF CAL
21G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mushroom soup made with vegan butter and coconut milk, naturally dairy-free and vegan. Earthy and rich with savory thyme notes.
mainamericansoup🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms (sliced (including mushroom stems) (454g) or 5½ cups)
- 8 cloves garlic (minced)
- ½ large onion (about ¾ cup, finely diced)
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk (13.5 ounces, about 1 ½ cups (383g))
- 4 sprigs thyme (stems removed)
At a glance
PER SERVING · TIME 42M
CAL 14%·PRO 14%
CARBS 14G20% OF CAL
4G FIBER7G SUGAR3G OTHER
FAT 25G79% OF CAL
21G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 27m
- Sodium
- 513mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.