Rich, delicious, vegan mushroom soup is the perfect way to warm up on a cool evening. This soup is perfect with fresh bread or crisp crackers.
In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat. Cook until the onion is soft and translucent, about 7 minutes.
Add the mushrooms and cook until the mushrooms are soft and browned.
Stir in the spices and white wine. Add the non-dairy milk and bring to a simmer. Cook for about 15 minutes.
Stir in the full fat coconut cream.
Remove the pan from the heat, and partially puree the soup with an immersion blender. I like to leave some larger pieces of mushrooms for texture. You can completely puree it if you prefer a totally smooth soup.
Place the pan back on the burner over low heat. In a small cup, whisk together the corn starch and 2 tablespoons non-dairy milk. Drizzle this mixture into the soup, and stir while the soup simmers for another 5 minutes. It will start to thicken up.
Remove from heat, add more salt and pepper if desired. Top with fresh chives or other herbs.
Store leftover soup in the refrigerator. It should stay fresh for about 3 days.
If you can't have coconut, you can leave out the coconut cream. The soup will be slightly less rich without it.
You can make this with whatever non-dairy milk suits your dietary needs. Oat milk, soy milk, coconut milk, rice milk - all of those should work just fine.