Vegan Mushroom Soup

Ingredients:

1 -2 tbsp Olive oil

1 onion chopped

1 tsp or 3 cloves crushed garlic

1 tsp dried oregano

1 tsp dried basil or thyme

2 packs (18oz/500g) white button mushrooms (sliced)

1 pack (9oz/250g) brown button mushrooms (Portobellini) sliced

2 large Portobello mushrooms (sliced)

2 tbsp soy sauce (or Tamari if gluten-free)

1 - 14oz (400ml) can full fat coconut milk

4 cups vegetable broth

½ tsp Sea salt (to taste)

½ tsp black pepper (to taste)

¼ tsp nutmeg

Saute onion, garlic, oregano, thyme in olive oil. Add mushrooms and soy sauce, cook covered about 10 minutes until they release their water. Add vegetable broth, coconut milk, salt, pepper, and nutmeg.  Simmer 10 - 20 minutes.