Epic Vegan Cream of Mushroom Soup

Get ready to indulge in a rich and flavorful soup that’s both healthier and more delicious than the store-bought variety. This comforting soup is packed with umami flavor and creamy goodness, all without any dairy or animal products.

You shall require the following:

4 regular Garlic Cloves (roasted)
1/2 Cup Yellow Onion
1/2 Leek (Washed thoroughly between each leaf)
1 Celery Rib
2 TBSP Earth Balance (or other vegan butter)
1 1/2 Cups Mushroom Stems (or Mushrooms)
1 1/2 Cups Cremini Mushrooms (Keep slices intact)
2 TBSP Flour
3 Oz Dry White Wine
1 Litre Veggie Stock (I blended Mushroom and Veg stock)
1 Can Coconut Milk/Cream (400ml)
2 TBSP Nutritional Yeast
2 TSP White Miso Paste
Onion & Garlic Powder for intact sautéed mushrooms
Parsley
Freshly Ground Black Pepper

Bouquet Garni:
Leek leaf (cut a smaller portion)
1 Large Bay leaf
Sprig Rosemary
Sprig Thyme
Sprig Oregano
Celery (2 small pieces)
Kitchen Twine

Taste first before adding salt. You may find that the miso provides enough saltiness.

Feel free to add chillies for spice lovers like me.

If you don’t have a hand blender, feel free to process this. Do so carefully though so that you do not get burned.

This is:
Fast & Easy: 20 minutes once it’s all in the pot!
Creamy & Gourmet: Skeptics won’t believe it’s vegan!
Stomach-Friendly: Say goodbye to discomfort.
Satisfying & Delicious: The perfect winter warmer.

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Thoughts/Notes:

Once everything is in the pot cover it partially. You don’t want it to foam over so watch out.

Start things off at medium heat, and then turn the heat down. Especially if you are using a dutch oven as it conducts a lot of heat.

If your soup stock bag has been in the freezer for a bit and is overdue to be used, this is a great opportunity to use it!

If you are making the stuffed mushrooms, and want to use the stems from that, I recommend you do so within three days. Otherwise, if you just want to dive straight into this recipe, divide half of the mushrooms for blending and the other half for sautéing. I am particular about cleaning the mushrooms and I dry them well.

Although coconut cream is fattier, it is not as if you are going to have coconut cream everyday. Some plant-based fat is good. Just don’t overdo it. This will definately keep you satiated though, and as a result you’ll be less likely to overeat.

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Music:
Dance Number 24449 – Alex Hamlin
Gypsy Stroll – Aaron Lieberman
Friday Fugue – Trevor Garrod

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#creamofmushroom #vegan #soup