Recipe: Vegan Mushroom Soup - Marla Meridith

Ingredients

• 4 tbsp olive oil
• 1 (1 1/2 cups) yellow onion, chopped
• 3 cloves garlic, chopped
• ¾ cup celery, chopped
• ¾ cup carrots, chopped
• 1 tbsp freshly squeezed lemon juice
• 6 cups vegetable broth
• ½ cup dry white wine
• 2 tbsp soy sauce or gluten free tamari
• 1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
• ½ lb Shitake mushrooms, sliced
• 1 (13.5 ounce can) full fat coconut milk
• ¼ cup chopped fresh parsley
• 1 tbsp sweet paprika
• ground black pepper to taste