Effortless Vegan Cream Mushroom (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3-4 tablespoons fresh parsley, chopped
02 - 1/4 teaspoon smoked paprika
03 - 6 tablespoons all-purpose or gluten-free flour
04 - 4 cups vegan chicken or vegetable broth
05 - Sea salt and black pepper, to taste
06 - 4 teaspoons fresh thyme leaves, divided; or 1 3/4 teaspoons dried thyme, divided
07 - 1 teaspoon dried oregano
08 - 5-6 garlic cloves, minced
09 - 1/2 cup canned coconut cream, coconut milk, or cashew cream
10 - 1/2 cup vegan marsala, white wine, sherry, or broth
11 - 30-32 ounces mushrooms, sliced
12 - 4 tablespoons vegan butter or 2 tablespoons water or broth
13 - 2 medium yellow or sweet onions, diced finely

# Instructions:

01 - Warm a big pot on medium heat. Melt the vegan butter first if using; otherwise, add onions along with a tablespoon of liquid if sticking starts. Cook for 3-4 minutes until the onions soften and look clear.
02 - Toss in the garlic and stir it around for one more minute.
03 - Stir in the mushrooms and half the thyme. Cook them for about 5 minutes, giving them an occasional stir.
04 - Pour in your choice of wine or broth. Stir and let the mixture cook for 2-3 minutes more.
05 - Sprinkle flour across the pot, mixing it in completely until thickened and no dry flour is visible. Keep stirring for another minute.
06 - While stirring non-stop, slowly add the broth. Once combined, raise the heat to bring it to a boil.
07 - As it starts boiling, add the remaining thyme, oregano, smoked paprika, salt, and pepper. Lower the heat to medium-low and let it simmer for 10-12 minutes.
08 - Mix in the coconut cream until it fully blends in. Let it warm for an extra minute.
09 - Finish with parsley, stir one last time, and take it off the heat. Enjoy right away with crusty bread, or let it chill in the fridge if using as a casserole base.

# Notes:

01 - Store leftovers in a sealed container in the fridge for up to 4 days. If the soup becomes too thick, add broth or water when reheating.
02 - Freeze leftovers in an airtight container for up to 3 months.
03 - Crimini or Baby Bella mushrooms work great here, but portobello or white button mushrooms are also fine.

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