Vegan Cream of Mushroom Soup 🍲🌿

Introduction

On chilly evenings, nothing beats a warm bowl of soup, and this Vegan Cream of Mushroom Soup is a family favorite in our household. The creamy texture combined with the earthy flavors of Portobello and Shiitake mushrooms creates a comforting dish that everyone enjoys, whether they follow a vegan diet or not. My kids especially love it; they often ask for seconds! This soup is not only delicious but also quick and easy to prepare, making it perfect for busy weeknights. Plus, it’s a fantastic way to incorporate more vegetables into our meals. Let me walk you through how to make this delightful soup!

Ingredients

• 1 large onion, chopped into small pieces
• ½ pound baby Portobello mushrooms, sliced
• ½ pound Shiitake mushrooms, stems removed, sliced
• 2 tablespoons canola oil
• 4 cups water
• 1 can coconut milk, light, unsweetened
• ¼ cup short-grain white rice
• 1 bay leaf
• ¼ teaspoon white pepper
• 2 tablespoons light miso paste
• 1 tablespoon soy sauce
• 1 tablespoon fresh dill, minced
• 1 small garlic clove, minced
• 2 tablespoons pine nuts
• 1 tablespoon nutritional yeast
• Salt to taste

Instructions

1. Sauté Mushrooms and Onion:

• In a medium pot, heat the canola oil over medium heat.
• Add the chopped onion, Portobello mushrooms, and Shiitake mushrooms.
• Cook for about 10 minutes, stirring occasionally, until the mushrooms and onions are softened and lightly browned.

2. Make Soup Base:

• Reserve ¼ cup of the mushroom mixture for topping the soup later and set aside in a small bowl.
• To the pot with the remaining mushroom mixture, add water, coconut milk, rice, bay leaf, white pepper, miso paste, and soy sauce.
• Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, covered.

3. Add Fresh Herbs and Spices:

• Uncover the pot and add fresh dill, minced garlic, pine nuts, and nutritional yeast.
• Simmer for an additional 2 minutes.

4. Puree:

• Remove the pot from heat.
• Using an immersion blender or food processor, puree the soup until smooth. (If using a food processor, you may need to do this in batches.)

5. Season:

• Taste the soup and adjust the seasoning with additional salt if needed.

6. Serve:

• Ladle the soup into bowls and top with the reserved mushroom mixture.

Nutrition Facts

• Servings: 4
• Calories: 270 kcal
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Sugar: 2g
• Sodium: 600mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

How to Serve

• Ladle the soup into bowls.
• Top with the reserved sautéed mushroom mixture.
• Add a sprinkle of fresh dill for garnish.
• Serve with crusty bread or a side salad for a complete meal.
• Pair with a glass of white wine or your favorite non-alcoholic beverage.

Additional Tips

1. Mushroom Selection: Feel free to mix and match your favorite mushrooms. Cremini and button mushrooms also work well in this recipe.
2. Creaminess Adjustment: If you prefer a creamier soup, add more coconut milk or blend for a longer time.
3. Rice Substitute: For a gluten-free option, use quinoa or omit the rice entirely.
4. Herb Variations: Experiment with other herbs such as thyme or parsley for different flavor profiles.
5. Leftover Storage: This soup keeps well in the refrigerator for up to 3 days, making it great for meal prep.

Recipe Variations

• Add Greens: Stir in some fresh spinach or kale at the end of cooking for an extra nutrient boost.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Different Milks: Substitute coconut milk with almond milk for a lighter option.
• Protein Boost: Incorporate tofu or chickpeas for additional protein.
• Creamy Version: Add a cashew cream swirl before serving for a richer flavor.

Serving Suggestions

• Serve alongside a fresh green salad for a light meal.
• Pair with garlic bread or breadsticks for dipping.
• Top with crispy croutons for added texture.
• Serve as an appetizer in small cups for parties.

Freezing and Storage

• Freezing: Allow the soup to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
• Thawing: To reheat, thaw overnight in the refrigerator and warm on the stove, adding a little extra water or coconut milk if it thickens too much.

FAQ Section

1. Can I use other types of mushrooms?

• Yes, you can use any combination of mushrooms you like!

1. Is this soup gluten-free?

• Yes, it is naturally gluten-free as long as you use gluten-free soy sauce.

1. Can I make this soup nut-free?

• Yes, simply omit the pine nuts or substitute with seeds like sunflower seeds.

1. How can I make this soup spicier?

• Add red pepper flakes or a splash of hot sauce when simmering.

1. What can I serve with this soup?

• Crusty bread, a fresh salad, or a grain-based side dish pairs well.

1. How long does the soup last in the fridge?

• It can be stored in the refrigerator for up to 3 days.

1. Can I use brown rice instead of white rice?

• Yes, but it will require a longer cooking time.

1. Is it necessary to use miso paste?

• Miso adds depth of flavor, but you can omit it if you don’t have any.

1. Can I make this soup in advance?

• Yes, it can be made ahead of time and reheated when needed.

1. What’s the best way to reheat leftovers?
   • Reheat gently on the stove, adding a bit of water or coconut milk if necessary.

Conclusion

This Vegan Cream of Mushroom Soup is a delightful dish that brings comfort and satisfaction to the table. With its creamy texture and rich flavors, it’s a perfect choice for a cozy meal any time of the year. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this soup is sure to please everyone in your family. Enjoy it with your favorite bread, and savor the warmth and deliciousness it brings. Happy cooking! 🌿🍲

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