Creamy Mushroom Soup
This comforting vegan mushroom soup is packed with rich, earthy flavor from a blend of button and cremini mushrooms. Infused with fresh thyme, white wine, and garlic, it is partially blended to create a luxurious texture that can be enjoyed with or without a swirl of dairy-free cream. A simple yet gourmet winter warmer.
Instructions
- 1
Heat extra-virgin olive oil (2 tbsp) and plant based butter (2 tbsp) in a large pot over medium heat.
- 2
Add the yellow onions (1), sea salt (0.5 tsp), and black pepper ground (1 pinch), cooking for 2 minutes until slightly softened.
- 3
Add half of the white button mushrooms (0.5 lb) and cremini mushrooms (4 oz), stirring occasionally for 5 minutes until browned.
- 4
Incorporate the remaining white button mushrooms (0.5 lb) and cremini mushrooms (4 oz) and cook for another 5 minutes.
- 5
Stir in the grated garlic cloves (2 clove), white cooking wine (0.25 cup), vegetable broth (3 cup), tamari (1 tbsp), and fresh thyme (1 tbsp).
- 6
Cover the pot and simmer the mixture for 15 minutes to allow flavors to meld.
- 7
Allow to cool slightly, then transfer two-thirds to a blender and process until smooth.
- 8
Return the puree to the pot and stir. If using, add vegan heavy cream (0.5 cup) and cook for 2 minutes to warm through.
- 9
Ladle into bowls and serve topped with a garnish of fresh parsley (1 sprinkle).
Nutrition Facts
Per portion