Soup is the ultimate comfort food and I figure that under the current social distancing efforts to stave off the spread of the COVID-19 virus, we could all use a little extra comfort.

While the weather transitions from winter to spring I enjoy making this soup because it’s warm and comforting but it’s also light and doesn’t leave you feeling overly full. It’s the perfect starter course. This recipe for mushroom soup is smooth with some nice chunks of mushroom. The base is vegetable stock making this recipe vegan.

Vegan Mushroom Soup Ingredients

• 4 cups Mushrooms (you can use a variety such as crimini, white button, porcini)

• One Quarter Cup Diced Onion

• One Clove Garlic

• 2 Tablespoons Olive Oil

• 2 Tablespoons Sherry Vinegar

• 1 Tablespoon Tamari

• 5 Cups Vegetable Stock

• Salt to taste