Guest Post: Vegan Mushroom Soup
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Guest Post: Vegan Mushroom Soup
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Coconut milk lends a creamy and luxurious feel to this humble soup, staring rich shiitake mushrooms and a hint of fresh sage.
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Ingredients
- 2 cups water very hot
- 8 oz. dried shiitake mushrooms or ½ lb. fresh, reconstituted and sliced
- 1 Tbsp. vegan butter
- brown onion diced, half medium
- 1 lb. brown mushrooms sliced, or white mushrooms
- 1 Tbsp. sage chopped, fresh
- 3 Tbsp. all-purpose flour
- 6 cups vegetable broth
- 1 Tbsp. soy sauce
- vegan Worcestershire sauce half tablespoon
- ½ can about 1 cup full-fat coconut milk
- apple cider vinegar half tablespoon
- agave nectar half tablespoon
- 1 Tbsp. nutritional yeast
- water quarter cup, cold
- 1 Tbsp. cornstarch
- parsley chopped, quarter cup, fresh
Instructions
- In a small bowl, combine the very hot water and dried shiitake mushrooms. Allow to soak for about 20-30 minutes and retain the soaking liquid. If you have fresh shiitake mushrooms, slice and combine with the brown/white mushrooms. Omit water and add 2 additional cups of broth in place of soaking liquid.
- In a large soup pot, melt the butter over medium-low heat. Add the onion and sauté about 3-5 minutes, until browned. Now, add the brown/white mushrooms and sauté for about 10 minutes until all their water has evaporated and they are shrunken and fragrant.
- Add the sage and the flour to the mushrooms. Stir to coat and cook for a minute or two.
- Now, add the broth, soy sauce, Worcestershire sauce, and the reconstituted dried shiitakes as well as the soaking liquid. Bring to a boil then cover. Turn down to low and simmer for about 15 minutes.
- Add the coconut milk, vinegar, agave nectar, and nutritional yeast. Stir to combine over low heat.
- In a small bowl, whisk the cornstarch into the cold water. Then, pour slowly into the soup while whisking. Continue to whisk for a few minutes, until the soup thickens slightly. Remove from heat and stir in parsley.
- Serve hot.
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