Creamy Vegan Chantarelle Mushroom Soup

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mushrooms

  White, raw

  3 ¼ cup, pieces or slices or 228g

• Navy beans

  Mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Raw

  ¼ cup or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes.
2. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick). Bring to a boil. Reduce heat and simmer. Add in the soy sauce and crushed red pepper flakes. Simmer for about 25 minutes.
3. Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
4. Stir in the coconut milk, salt, and pepper. Let the soup simmer for about 10 more minutes.
5. Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper, if necessary
6. Recipe inspired by: http://dishingupthedirt.com/recipes/soup/creamy-chanterelle-mushroom-soup-vegan/