Mushroom Soup and Truffle Garlic Bread

Vegan

Yield: 4-6 servings
Prep Time: 15 min
Cook Time: 30 min

Total Time: 45 min

Ingredients

2 medium yellow onions (chopped)

3 medium portobello mushrooms (chopped)

2 packs cremini mushrooms (about 22-24 mushrooms, chopped)

6-7 cloves garlic (minced)

2 tsp dried thyme 

1 tsp oregano 

1 1/2 tsp garlic salt 

1 tsp rubbed sage 

1 tsp dried parsley 

1 tsp salt

1 tsp pepper 

1 1/2 tbs vegan butter of your choice

1 vegetable bullion cube

4 cups water 

1 can (400 ml/14 oz) coconut milk

Chopped parsley and green onion for garnish 

Directions 

1. Mix the spices (thyme, oregano, garlic salt, rubbed sage, dried parsley, salt and pepper) together in a small bowl.

2. Heat up the butter in a large pot over medium heat until melted

3. Add the onion, garlic, and about half the spice mix. Sauté for a few minutes until soft and fragrant

4. Add the chopped mushrooms and the other half of the spice mix. Stir everything together, cover and cook for 5-6 minutes 

5. Add the bullion cube and water to the pot and bring it to a low boil

6. Stir in the coconut milk and simmer for 7-8 mins 

7. Use your immersion/hand blender in the soup for a few seconds to make it less chunky (optional)

8. Garnish with chopped parsley and green onion (optional)

Truffle Garlic Bread

1 Baguette 

4-5 garlic cloves (minced)

3 tablespoons truffle oil 

1/2 teaspoon truffle salt

Directions 

1. Preheat oven to 350 degrees F

2. Cut baguette into even slices 

3. Mix together truffle oil, minced garlic and truffle salt

4. Brush/spread mixture evenly on the baguette slices 

5. Bake for 10-12 minutes 

6. Serve warm