vegan cream of mushroom soup

 

Family, close friends, and Plant & Vine readers are cognizant that i'm a lover of mushrooms. sort of a “make the family dog smell the mushrooms within the fridge so he are often my official mushroom sniffer and improve my meager chances of finding delicious, edible wild species on a mushroom hunt within the urban woods” sort of fan. With cool fall evenings and winter quickly approaching, I’m all about the soups. So putting one and one together, here may be a delicious vegan cream of mushroom soup rockin’ two differing types of mushrooms.

the recipe title contains the word “cream.” is there a vegan cream of mushroom soup?

Yes, yes, friends, there is. This vegan cream of mushroom soup achieves creaminess without the dairy by using rich, creamy coconut milk. It’s an exquisite , earthy, savory substitution.

how do i make homemade mushroom soup?

Part of the sweetness of this recipe is its ease. Simply slice the vegetables and herbs, add the chopped mushrooms, contribute some soy until the mushrooms release their water, add coconut milk, and lett the soup simmer and settle.

When I started making this recipe, I felt like there wasn’t enough liquid within the pot with the mushrooms. But! Add it to the list of mushroom magic! Mushrooms contain and release an ever-surprising amount of water when heated. After 10 minutes of simmering, I had a dutch oven filled with miraculous mushroom water. Add the coconut milk and voila! Delicious soup base.

If you’re into soup-making fall vibes, try my mushroom soup with kale, moroccan chickpea stew, or vegan asparagus soup. Or, if you’re feeling more of the mushroom feels, inspect these stuffed mushrooms. If you create this delicious vegan cream of mushroom soup,

vegan cream of mushroom soup and wine pairings

Don’t let the simplicity of mushroom soup fool you–this isn’t a bland cream of mushroom from-the-can kind of situation. this is often the important mushroom deal. and since it’s packing serious flavor, you'll pair this soup with tons of various wines. You’re getting to need a solid wine decanter for these bottles, so inspect the simplest wine decanters. Here are my favorite wine suggestions:

• iPnot Noir: queen of the red wines with earthy, mushroom undertones. Pinot Noir is light, approachable, and won’t knock out the soup with crazy tannins. However, it’s also a finicky, delicate grape which will be difficult to grow, so be prepared to distribute some cash for an honest bottle.
• Suggested Regions: Burgundy, France or Willamette Valley, Oregon
• Nebbiolo: another delightful red with earthy, leathery, and mushroomy flavors to play into the soup’s savoriness.
• Suggested Regions: Barbaresco or Barolo, Piemonte, Italy
• Chardonnay: if wine is your speed, a full-bodied, lightly oaked or unoaked chardonnay will complement the creaminess of the coconut milk and supply refreshing acidity to the density of the soup.
• Suggested Regions: Napa or Paso Robles, California

If you’re curious about learning more about the way to pair wine with vegan recipes, inspect my wine pairing and vegan wine guides. Or, if you’ve already got a bottle of wine and wish the inside track on the way to decant wine, inspect the simplest wine decanters.

vegan cream of mushroom soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Category: Vegan, Vegetarian, Soup, Main, Appetizer

Method: Stove

Cuisine: American, Vegan, Healthy

ingredients

• 1 tablespoon vegetable oil
• 1 white or yellow onion, chopped
• 1 teaspoon sea salt
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 3 packs (8 oz each) cremini mushrooms, sliced
• 2 portobello mushrooms, sliced
• 3 tablespoons soy
• 1 can full-fat coconut milk
• salt and freshly ground black pepper, to taste
• fresh thyme or basil, for garnishing (optional)

instructions

1. Add the vegetable oil to a tall soup pot or dutch oven over medium heat. you would like an outsized pot for this recipe because the mushrooms will initially take up significant space. When oil is warm, add the onion, salt, garlic, dried oregano, basil. Cook for 3-5 minutes, stirring frequently.
2. Add the sliced mushrooms and soy and canopy the pot. Cook on medium high, covered, for around 10 minutes. I stirred 2-3 times during this part. The mushrooms will release their water which can form the bottom of the soup.
3. Remove the lid, and cook uncovered for a further 10 minutes.
4. Add the coconut milk and cook for a final 10 minutes, stirring occasionally. In total, you'll cook the soup for half-hour , in three 10 minute sections.
5. Add sea salt and black pepper to taste. I added another teaspoon of salt to bring out the flavors.
6. Garnish with fresh herbs and serve. Pairs well with wine and a bit of bread.
7. Store in covered container in refrigerator for up to three days.