Creamy Wild Mushroom Soup: A Slow-Cooker Recipe
Tasty vegan take on a creamy wild mushroom soup.
Servings 4 people
Ingredients
- 3 TBSP olive oil divided
- 1 onion diced
- sprinkling spices coriander, garlic salt, italian herbs, nutmeg, allspice
- 1 tsp garlic crushed
- 2 punnets wild mushrooms
- ½ punnet white mushrooms sliced
- 1 yellow squash sliced into thin pieces
- 1 zucchini sliced into thin pieces
- 2 leaves kale destemmed and chopped
- 1 can coconut cream
- 1 tsp dijon mustard
- ½ cup vegetable broth more or less as desired
Instructions
- Add 1 TBS of the olive oil to a pan and add the onions and spices. Sauté for about 5 minutes.
- To the pan of onions, add the garlic, another TBSP of olive oil and the mushrooms. You may do it in batches if your pan isn't big enough. Sauté for about 5 minutes and then set aside.
- Sauté the yellow squash and zucchini in the remaining olive oil and add more if necessary. About 5 minutes, turning occasionally.
- Add the kale until wilted.
- Add all ingredients into the slow cooker or crockpot and cook for 2-4 hours. Add more or less of the coconut cream and vegetable broth for your preferred consistency.
- Photograph while fresh and hot (not like me the day later in poor light) and serve with vegan garlic bread. Enjoy!