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Mushroom Soup


  • 350 g fresh mushrooms, sliced
  • ½ a small onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth/water
  • 1 cup soy milk/coconut milk
  • 2 tbsp whole wheat flour
  • Unrefined salt and pepper to taste


In a large soup pot or stockpot, sauté the mushrooms, onion and garlic for 3 – 5 minutes, until the onions become soft. Reduce heat to medium-low and add the vegetable broth. Cover and allow to simmer for at least 4 – 5 minutes. Add the flour and soy milk or coconut milk, stirring well to combine. Allow to simmer for another 20 – 30 minutes, or until the soup has thickened. Season generously with salt and pepper before serving.

Serves 4


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