- 1/4 cup coconut oil
- 6 cups (about 1 pound) chopped portabella mushrooms
- 1 cup chopped green onion
- 1 teaspoon chopped garlic
- 1 1/2 cups coconut milk
- 1 teaspoon salt
- black pepper, to taste
- cayenne pepper, to taste
- Top with "Parmesan" or cheese sauce powder if desired
What time is it? It’s time for lunch. Those of you without toddlers might not get that…the girls are big “Bubble Guppies” fans. Today I’m sharing Creamy Portabella Soup, adapted from Hungry Girl. I love mushroom soup in other recipes, but it’s not something I usually eat on its own. So, I’m trying this out with portabellas to see if that makes it super tasty!
I veganized it by swapping out creamer and chicken broth for coconut milk. I recently bought a HUGE can of it from Amazon, so I have a lot to use. I also left out the Swiss cheese and added an optional “Parmesan” topping.
It smelled absolutely fantastic while I was cooking it. It was hard to blend it up since it looked so pretty with the whole mushrooms, but the blended mushrooms are part of the mock “creaminess,” so I made myself do it. It turned out super rich and tasty.
Ingredients
Instructions
Place coconut oil in a large pot and bring to medium-high heat. Once it has melted and coated the bottom of the pan, add mushrooms and green onion. Stir thoroughly.
Sauté for 10 minutes, stirring occasionally. Add garlic and cook for 5 additional minutes.
Remove from heat and stir in coconut milk. Allow to cool for several minutes and then transfer to a blender (or blend with a stick blender).
Add salt. Season to taste with pepper and cayenne. Top with cheese sauce or “Parmesan” if desired.
http://veggieconverter.com/2012/10/creamy-portabella-soup-recipe-vegan-glutenfree.html
The Results
I actually LOVE the flavor. It’s delicious and creamy and surprisingly hearty. But I think that it’s a little strong as a full-meal soup. It’d be great as a side or as a pasta sauce. I think it’d be absolutely divine as a mushroom “gravy” over mashed potatoes. Yum. If you love rich mushroom soup, I bet you’ll love this on its own, too. I think I just needed a smaller serving size. 
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Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
