Creamy Vegan Mushroom Soup
User Reviews
5
Creamy Vegan Mushroom Soup
Description
Creamy Vegan Mushroom Soup highlights several mushroom varieties, including cremini, shiitake, oyster, and maitake, complemented optionally by dried porcini mushrooms to intensify the flavor. The mushrooms are sautéed with onions and garlic in olive oil and vegan butter before simmering with vegetable broth infused with white wine and herbs. Cashews blended with miso and soy sauce enrich the soup, creating a velvety, umami-rich texture that balances earthiness with a subtle tang from the mustard and herbs.
The soup is well suited as a comforting starter or a light main, served hot to showcase its creamy and savory profile. Fresh herbs like chives and parsley finish the dish with a fresh note that contrasts nicely with the deep mushroom flavor.
For best results, if you do not use dried mushrooms and mushroom stock, increase vegetable broth quantity. Soaking cashews can soften blending or substitute lite coconut milk if cashews are not available. The mushroom soaking and rinsing process removes grit, ensuring a clean broth. A dry white wine or its vinegar equivalents bring acidity for balance, and the cooking process allows the flavors to develop gradually.
Ingredients
- 1 oz dried porcini mushrooms optional, 28g or other dried mushrooms
- 16 ounces mushroom ideally a variety, such as cremini, shiitake, oyster and/or maitake, fresh
- 1 tablespoon extra virgin olive oil
- 1 sweet onion finely chopped, large
- 8 garlic finely chopped, cloves
- 2 tablespoons vegan butter (or more olive oil)
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- ½ cup dry white wine 120 mL
- rosemary 2 sprigs of thyme, and 2 bay leaves, bouquet garni: 1 large sprig
- 3 cups vegetable broth 4 cups if not using homemade mushroom stock, 720 mL, good-quality
- ½ cup cashew raw, 70g
- 1 tablespoon White miso paste (or red miso for a more robust taste)
- 1 tablespoon soy sauce use tamari for GF, or tamari
- ¼ teaspoon Dijon mustard (optional)
- 1 chives chopped, small handful, fresh
- 1 parsley chopped, small handful, fresh
Instructions
- Optional - make mushroom stock: Place the dried mushrooms in a bowl and cover with 1 ½ cups (360 mL) room temperature water. Place a smaller bowl or something heavy on top to ensure they stay submerged. Soak for 30 minutes, or until softened.
- Scoop out the mushrooms. Strain the liquid through a fine mesh sieve to catch any sediment, reserving the stock.Add the rehydrated mushrooms to a bowl of water and agitate with your hands. Drain the water and repeat a few times until the sediment is gone. This ensures the grit won’t make it into the soup. Slice mushrooms and set aside.
- For fresh mushrooms like cremini and shiitake, slice them (remove shiitake stems). For oyster or maitake mushrooms, tear them into strips with your hands, discarding any tough ends.
- Heat a Dutch oven or soup pout with the olive oil over medium-high heat. Add the onions with a pinch of salt, and saute for 4 to 5 minutes, or until starting to soften. Add the garlic and cook for another 1 to 2 minutes. Add the butter to the pan, and once melted, add the fresh mushrooms and rehydrated dried mushrooms, if using. Cook for about 5 minutes, until softened. Season with salt and pepper at the end.
- Pour in the white wine and use it to scrape up any browned bits on the bottom of the pot. Simmer for 3 to 4 minutes, or until the smell of alcohol has dissipated and some of the liquid has bubbled off.
- If using, pour in the mushroom stock but reserve the last tablespoon or so, as it’s usually sediment-heavy. Add the vegetable broth too (use 4 cups if not using mushroom stock). Add the bouquet garni and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.
- Scoop out ⅓ to ½ of the soup (about 2 ½ cups or 550 to 600g), including some mushrooms but not the bouquet garni. Transfer this to a blender and add the cashews, miso and soy sauce. Start slowly then move to high speed and blend until smooth.
- Stir the blended soup back into the remaining soup in the pot. Bring to a simmer and simmer for 5 to 10 minutes, until the flavors have developed and the soup has thickened slightly. Season with salt and pepper. If you want a slight pop of acidity, add the Dijon mustard. Remove the bouquet garni.
- Ladle soup into serving bowls. Top each with a tiny drizzle of good-quality olive oil, if a little extra richness is desired, and garnish with a small handful of chopped parsley/chives.
Notes
- Dried mushrooms and mushroom stock are optional; if omitted, use 4 cups vegetable broth and consider adding porcini powder for depth.
- To remove grit from dried mushrooms, rinse them repeatedly before slicing.
- If no white wine is used, substitute with vegetable broth plus a tablespoon of vinegar, adding lemon juice or vinegar at the end can brighten the soup.
- Cashews soften the soup’s texture; soak them if no high-powered blender is available or substitute with lite coconut milk.
- Shiitake mushrooms add a meaty flavor and are recommended if available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1074mg | 45% |
| Potassium | 745mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
