This hearty recipe is a flavor bomb that goes great on a cold winter night. Serving over egg noodles is traditional, but I eat it over brown rice or roasted potato’s.
- 2 Lbs Assorted Mushrooms
- 4 Cups Vegetable Stock
- 1⁄3 Can Coconut Milk
- 1 Tbsp Lemon Juice
- 1 Red Onion
- 2 Garlic Cloves
- 1 Cup Red Wine
- 2 Tsp Thyme
- 4 Tbsp Flour
- 1 Tbsp Dijon Mustard
- 2 Tbsp Soy Sauce
First, chop the mushrooms into thick slices. You can include most of the stems as well. Also, dice the onion and mince the garlic.
Once your prep is done, saute the mushrooms and onion in oil in a large pot on medium-high heat. Continue sauteing until the mushrooms are well caramelized.
Then, add the garlic, flour, thyme, salt, and pepper to the oil. Allow this to cook for about a minute as the garlic wakes up and the flour taste cooks out.
Next, deglaze the pot with the red wine and cook for 1 minute. Then, add the soy sauce, Dijon mustard and cook another minute.
Now, add the vegetable stock and simmer for about 10 minutes for the soup to reduce.
Finally, add the coconut milk and lemon. This simulates sour cream. Cook for a couple minutes and then adjust the seasoning if necessary.
Serve over rice, mashed potato’s, egg noodles, or roasted potato’s.
If anyone is gluten free, this recipe works great with cornstarch instead of flour!