Vegan Mushroom Soup with Rosemary
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INGREDIENTS
INSTRUCTIONS
Directions:
1. Heat some oil in a frying pan and cook the onions until they start to brown.
2. Add the rosemary, salt, black pepper, and chopped mushrooms. Cook until the mushrooms are browned as well. Try not to crowd the mushrooms for maximum browning.
3. Transfer the mushroom/onion mixture into a pot. Add coconut milk and enough water to cover.
4. Add the chopped potato, cook for 5 minutes.
5. Bring the soup to a boil and simmer on very low heat for 10-15 minutes, or until thickened. The potato will release some starch and help thicken the soup a little bit.
6. Add the nutmeg, turn off the heat, and cover. Let the soup sit and develop flavors for 30 minutes or longer.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (223g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 329 | ||
| Calories from Fat: 250 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.8g | 37 % | |
| Saturated Fat 24.5g | 123 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 61.3mg | 2 % | |
| Potassium 677.5mg | 18 % | |
| Total Carbohydrate 20.3g | 6 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 18.1g | ||
| Protein 4.5g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 329
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