Vegan Creamy Oyster Mushroom Soup

By Heartwood Mushrooms

Ingredients

• 1 lb oyster mushrooms
• 3 medium red or white onions
• 2 cans full-fat coconut milk
• 1 tbsp high-heat cooking oil
• 4 garlic cloves
• 3 tbsp stock powder
• 2 bay leaves
• 1 tbsp thyme
• 1/2 tsp coriander
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• About 1 cup water, as needed for consistency
• Salt and pepper, to taste

Method

1. Heat the oil in a large soup pot and sauté the shredded mushrooms until reduced and beginning to colour.
2. Add the diced onions and cook until translucent, then add garlic and bay leaves.
3. Stir in the thyme, coriander and stock powder for about 30 seconds.
4. Add coconut milk, soy sauce and water. Bring to a gentle simmer for about 10 minutes.
5. Remove the bay leaves and blend all or part of the soup, depending on whether you prefer it smooth or chunky.
6. Finish with balsamic vinegar and season to taste.