Rich & Cheezy Vegan Mushroom Soup

• Quick and Easy Nutritional Yeast Broth
• 5 cups water (I sometimes sub some of the water for canned olive brine if I have it)
• 1/2-3/4 cups soya sauce
• 1/4 cup nutritional yeast
• 1 pinch dried herbs (optional, I like marjoram, thyme, bay leaf, etc.)
• Rich Cheezy Mushroom Soup
• 1/4 cup coconut oil (butter or other high-heat oil would also work)
• 2 pounds white button mushrooms, sliced and halved
• 1 large sweet onion, well chopped
• 4-6 cloves of garlic, finely minced
• 1 cup full-fat Coconut Milk (Whole Milk also works if you don't mind non-vegan)
• 2 tablespoons lemon Juice
• 1 pinch lemon zest, optional
• black Pepper, to taste
• fresh chives, for serving (optional)

1. Mix water, soya sauce, and nutritional yeast together in a bowl.
2. Still until the yeast is dissolved.
3. Taste and add more soya sauce, yeast, or herbs until the desired strength and flavour is reached.
4. Melt coconut oil over medium-high heat in a medium pot or dutch oven. Add chopped onion, and cook, stirring frequently, until softened. Add mushrooms and garlic and continue to cook and stir until well caramelized.
5. Add the pre-prepared nooch broth, milk, and lemon zest to the mushroom-onion mixture and bring to a simmer. Allow to simmer for 20 minutes.
6. Blend the soup with an immersion blending until the desired consistency is reached. Alternately, you can transfer batches of soup to a food processor to blend the mushrooms and onions. (A little bit messy and terrible, but I did it many times when I didn't have an immersion blender)
7. Season with lemon juice, black pepper, fresh chives, and more nutritional yeast, if desired. Serve and enjoy with crusty bread or crackers.

yeast, water, soya sauce, nutritional yeast, herbs, cheezy mushroom soup, coconut oil, white button mushrooms, sweet onion, garlic, fullfat coconut milk, lemon juice, lemon zest, black pepper, fresh chives

Taken from food52.com/recipes/70616-rich-cheezy-vegan-mushroom-soup (may not work)