Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 1/2 pounds fresh mushrooms sliced (such as cremini or button)
- 1/2 teaspoon onion powder
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 4 cups vegetable broth
- 1 can 14 ounces full-fat coconut milk
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cook until onions are translucent.
- Add sliced mushrooms, onion powder, dried basil, and oregano to the pot. Sauté until the mushrooms start to soften and release their juices, about 5 minutes.
- Pour in vegetable broth and coconut milk. Bring to a boil, then lower the heat and simmer for 20 minutes.
- Season the soup with salt and pepper according to taste. Serve hot, garnished with fresh parsley, if desired.
