Creamy Mushroom Soup
This luxurious vegan mushroom soup offers a velvety bisque-like texture and a complex, savory flavor profile. Made with a variety of fresh mushrooms, an umami-rich mushroom stock, and creamy blended cashews, it’s a gourmet starter or main dish perfect for holiday dinners and special occasions.
Instructions
- 1
If making mushroom stock, cover dried porcini mushrooms (1 oz) with 1.5 cups room temperature water and weight them to submerge. Soak for 30 minutes until softened.
- 2
Strain the soaking liquid through a fine mesh sieve to reserve the stock. Rinse rehydrated mushrooms thoroughly to remove grit, then slice them. Slice or tear mushrooms (16 oz) into strips.
- 3
Heat extra virgin olive oil (1 tbsp) in a Dutch oven over medium-high heat. Sauté onion (1 sweet) with a pinch of salt for 4 minutes, then add garlic cloves (8 clove) and cook for 2 minutes more.
- 4
Melt plant based butter (2 tbsp) in the pot, then add all fresh and rehydrated mushrooms. Cook for 5 minutes until softened, seasoning with salt pepper (1 pinch).
- 5
Deglaze the pot with white wine (0.5 cup), scraping up browned bits. Simmer for 4 minutes until the alcohol smell dissipates.
- 6
Add vegetable broth (3 cup), reserved mushroom stock (discarding the last sediment-heavy tablespoon), rosemary (1 sprig), thyme (2 sprig), and bay leaves (2). Simmer covered for 15 minutes.
- 7
Transfer approximately 2.5 cups of the soup (including some mushrooms but excluding the herb sprigs) to a blender. Add cashews (0.5 cup), white miso paste (1 tbsp), and soy sauce (1 tbsp), blending until completely smooth.
- 8
Stir the blended mixture back into the Dutch oven. Simmer for 5 to 10 minutes to thicken. Stir in dijon mustard (0.25 tsp) and adjust salt pepper (1 pinch) to taste. Remove the bouquet garni.
- 9
Ladle into bowls and garnish with fresh chives (1 handful).
Nutrition Facts
Per portion