Vegan-Gluten-Free Mushroom Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 3 cups vegetable broth
• 1/4 cup dry white wine
• 1/4 cup vegan cream cheese
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the carrots and celery and cook, stirring often, until softened, about 5 minutes.
4. Add the mushrooms and cook, stirring often, until softened, about 5 minutes.
5. Add the oregano, thyme, and rosemary and cook, stirring often, until fragrant, about 1 minute.
6. Add the vegetable broth and white wine and bring to a boil.
7. Reduce the heat to low and simmer for 10 minutes.
8. Add the cream cheese and stir until melted.
9. Season with salt and pepper, to taste.
10. Serve hot.

Interesting Facts

• Mushrooms are a great source of vitamin D and antioxidants.
• This soup is vegan and gluten-free, making it a great option for those with dietary restrictions.
• The combination of herbs makes this soup incredibly flavorful and aromatic.