Vegan Mushroom Soup

• Produce

  • 1 stalk Celery
  • 1/2 tbsp Chives, Fresh
  • 2 cloves Garlic
  • 1/2 tbsp Thyme, fresh
  • 1/2 White or yellow onion

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1/2 tbsp Lemon juice, fresh
  • 1 tbsp Olive/canola oil or vegan butter

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tbsp Flour
  • 1 pinch Paprika
  • 1 Salt

• Nuts & Seeds

  • 2 tbsp Coconut

• Other

  • 2 cups Of halved and sliced (1/4" thick mushrooms (white button and cremini - approx. 14 medium
  • 1 cup Silk original unsweetened almondmilk

Found on ilovevegan.com

Description

Ingredients

• 1 tbsp olive/canola oil or vegan butter
• 2 cups of halved and sliced (1/4 thick) mushrooms (white button and cremini - approx. 14 medium)
• ½ white or yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1½ tbsp flour
• 1 cup vegetable broth
• 1 cup Silk Original Unsweetened Almondmilk
• ½ tbsp fresh lemon juice
• ½ tbsp fresh thyme
• ½ tbsp fresh chives
• 2-4 tbsp coconut canned full fat coconut milk (optional)
• pinch paprika
• black pepper, to taste
• salt, to taste
• 1¾ cups unbleached all purpose flour
• 1½ tbsp granulated sugar
• ½ tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup coconut oil (chilled)
• ¾ cup + 1 tbsp Silk Organic Unsweetened Soymilk
• Toppings: 1 tbsp melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt.

Directions

• In a medium sauce pan heat 1 tbsp oil over medium-high heat. Add vegetables and sauté until mushrooms have released their moisture.
• Whisk in flour and cook for 1 minute. Slowly whisk in the vegetable broth. Bring soup back to a simmer and add almond milk before turning the heat down to medium and simmering for 10 minutes.
• Use a large slotted spoon to remove most of the mushrooms and vegetables. Remove and set aside fewer mushrooms for a less chunky soup and more mushrooms for a chunkier soup. Purée the remaining soup until creamy and smooth (a high speed blender works best) before adding the reserved mushrooms. Bring the soup back to a simmer before adding lemon juice, thyme, chives, coconut milk, and paprika. Taste and season with black pepper and salt. If needed, adjust consistency of soup with vegetable broth or unsweetened almondmilk. Also adjust seasoning (lemon juice, thyme, chives, paprika, black pepper, and salt) to suit your preference.
• Preheat oven to 400F.
• Combine all dry ingredients.
• Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
• Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling into an 8 circle on a well-floured counter. The dough should be about 1 thick. Cut into 8 pieces (like a pie!)
• Transfer to a parchment paper lined baking sheet (leaving at least ½ between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.) Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.