Vegan Crème de Champignons

Ingredients

• 12 oz wild mushrooms
• 1 medium onion
• 4 cups vegetable broth
• 1 cup coconut cream
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1

   Clean and slice the wild mushrooms. Finely chop the onion and garlic.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.

4. 4

   Stir in the sliced mushrooms and cook for about 8-10 minutes, stirring occasionally, until they are tender and have released their moisture.

5. 5

   Add the vegetable broth, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

6. 6

   After 15 minutes, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.

7. 7

   Return the pureed soup to the pot. Stir in the coconut cream and lemon juice, and heat gently over low heat for about 5 minutes, stirring occasionally.

8. 8

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh thyme leaves if desired.