Easy Vegan Coconut Mushroom Soup in Slow Cooker


3 cups dried mixed mushrooms

4 cups water

1 can organic coconut milk (light will work, but regular makes it richer – I use Thai Kitchen)

1 cup of plain, unsweetened organic soy milk (I use West Soy)

1 1/2 Tbsp of organic veggie stock mix (I use Better Than Boullion)

1/2 a diced organic white or yellow onion

1 Tbsp of Braggs Aminos or to taste


Rinse dried mushrooms & soak covered in very hot water (I boil in tea kettle) for at least 20 minutes.  Rinse & drain. Chop mushrooms in food processor.

Add all ingredients into crock pot except for Braggs.

Cook on LOW for at least 2.5 hours and stir occasionally (mushrooms should be tender, not rubbery).

Add Braggs to taste.  Add Sriracha if you dare.

This soup is delicious with edamame, potstickers, spring rolls, or rice.

Serves 4.