Creamy Chantarelle Mushroom Soup (vegan)
Soups
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 45 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.2g
Sucrose: 0.7g
Glucose: 1.4g
Fructose: 0.5g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 16.4g

Fats

Saturated: 8.4g
Monounsaturated:0.6g
Polyunsaturated: 0.8g
Trans: 0g

Fatty Acids

Total Omega 3: 0.2g
Total Omega 6: 0g
ALA: 0.2g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 12.5g 50%
Net Carbs: 22
Sodium: 566.7mg 24%
Potassium: 749.8
Cholesterol: 0

Nutritional Values (g)


Calories: 269 Fat: 10g
Protein: 13g Carbs: 35g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Coconut oil (NAN)
1 tbsp / 13.6 grams
Onions (Raw)
1 medium (2-1/2″ dia) / 110 grams
Garlic (Raw)
4 cloves, minced / 12 grams
Mushrooms (White, raw)
3 1/4 cup, pieces or slices / 228 grams
Navy beans (Mature seeds, cooked, boiled, without salt)
15 oz / 425 grams
Vegetable Broth (From bouillons. Low sodium)
1 tbsp / 15 grams
Soy sauce (Made from soy (tamari))
2 tbsp / 36 grams
Crushed red pepper flakes (NAN)
1/2 tsp / 0.16 grams
Parsley (Raw)
1/4 cup / 15 grams
Coconut milk (Nuts, canned (liquid expressed from grated meat and water))
1/2 cup / 113 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams

Instructions

Step 1
Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes.
Step 2
Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick). Bring to a boil. Reduce heat and simmer. Add in the soy sauce and crushed red pepper flakes. Simmer for about 25 minutes.
Step 3
Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
Step 4
Stir in the coconut milk, salt, and pepper. Let the soup simmer for about 10 more minutes.
Step 5
Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper, if necessary
Step 6
Recipe inspired by: http://dishingupthedirt.com/recipes/soup/creamy-chanterelle-mushroom-soup-vegan/