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Do you want to devour a veggie gourmet delight? If you’re craving something creamier, we may have the perfect option for you. The mouthwatering vegetarian mushroom soup recipe. One really good thing about the veggie recipes is that they are delicious and healthy in ways you wouldn’t have imagined. Whether you are creating vegetarian meals with black beans or other vegetables, they are always good for the taste buds and your body’s nutrition. Now you must be wondering how you can make the very famous cream of mushroom soup. Well, don’t worry; we have got you just in time! Let us explore step-by-step ways to perfect the consistency of our soup. Moreover, we will also learn what to serve alongside this yummy vegan soup and serve it hot before licking our bowls!
Vegetarian Mushroom Soup Recipe
Vegetarian soup is always a delight to have. Whether you are craving that flavorful French onion soup of your simplistic vegetarian mushroom soup recipe, it is always a wholesome experience. This recipe for veg mushroom soup is a tasty and wholesome choice for any meal. It has a bisque-like creamy, velvety texture and bursts with the complex, savory flavors of fresh herbs, garlic, and mushrooms. It is dairy-free and plant-based because cashews provide a creamy base without the need for dairy products.
This soup is excellent for meal prep and entertaining because it’s simple to make and reheat nicely. Add some depth and flavor by enhancing it with soy sauce, white wine, and vegetable broth while keeping it gluten-free. This recipe is adaptable and filling, perfect for a solid mushroom barley soup or a vegetarian cream of mushroom soup. Savor the creamy vegan mushroom richness with the bonus of being vegan-friendly and high in nutrients. Let us learn how we can make this recipe within a few minutes! Let’s jump to the recipe.
Creamy Vegetarian Mushroom Soup Recipe
Ingredients for Vegetarian Mushroom Soup Recipe
- One ounce (28 grams) of dried porcini mushrooms or any other type of dried mushroom (optional).
- Sixteen ounces of fresh mushrooms, preferably maitake, shiitake, oyster, or cremini.
- One tablespoon of extra virgin olive oil
- One large sweet onion cut finely
- Eight finely chopped garlic cloves
- Two tsp vegan butter (or additional olive oil)
- Freshly cracked black pepper and kosher salt
- 120 mL, or ½ cup, of dry white wine
- Arrangement garni: One large rosemary sprig, two thyme sprigs, and two bay leaves
- Three cups, or 720 milliliters of high-quality vegetable stock (four cups, if not making your own)
- 70g or ½ cup of raw cashews
- One tablespoon of paste made from white miso (or red miso for a more robust flavor)
- One tablespoon tamari or soy sauce (use tamari for gluten-free cooking)
- A tsp of Dijon mustard (if preferred)
- One tiny handful of freshly chopped parsley or chives
Method for Vegetarian Mushroom Soup Recipe
Preparing Mushroom Stock is optional. Put the dried mushrooms in a basin and add a cup and a half (360 mL) of room-temperature water. Put something heavy or a smaller bowl on top to make sure they stay submerged. Soak until softened, about half an hour. After removing the mushrooms, save the stock and filter the liquid through a fine-mesh strainer.
Prepare the Fresh Mushrooms
Slice mushrooms stems off of the shiitake and cremini mushrooms. Pull the tough ends off the oyster or maitake mushrooms using your hands.
Sauté Onions and Garlic
Pour olive oil into a soup pot or Dutch oven and heat it to a medium-high temperature. After adding a pinch of salt, saute onions for 4 to 5 minutes or until they soften. Simmer the garlic for a further one to two minutes.
Cook the Mushrooms
Add the vegan butter to the pan, followed by the fresh and, if using, rehydrated dried mushrooms. Cook until tender, about 5 minutes. Add pepper and salt for seasoning.
Use white wine to deglaze the saucepan by adding it and using it to scrape off any browned bits that may have accumulated there. Simmer for 3–4 minutes, or until some of the liquid evaporates and the alcohol odor goes away.
Pour in the mushroom stock, save the last tablespoon since it is typically high in sediment if using, and simmer. Add bouquet garni and 4 cups of vegetable broth (if not using mushroom stock). After bringing it to a boil, simmer for 15 minutes with a lid on and lower the heat.
Blend Cashew Cream
Remove roughly 2 ½ cups (550–600g) or ⅓ to ½ of the soup, leaving some mushrooms in but excluding the bouquet garni. Place the miso, soy sauce, and cashews in a blender. Process until smooth.
Re-stir the blended soup into the pot to combine and thicken the soup. After bringing it to a simmer, cook for five to ten minutes until the soup has slightly thickened and the flavors have formed. Add pepper and salt for seasoning. Add a dash of Dijon mustard for a little acidic kick. Take out the bouquet garni.
Pour soup into serving bowls using a spoon. If preferred, sprinkle olive oil over each and top with chopped chives or parsley.
What’s Delicious About the Mushroom Soup Recipe?
1. Velvety Bisque Texture
Three methods give the soup a velvety texture. Together, they produce an opulent mouthfeel that rivals that of classic full-fat cream-based soups.
2. Creamification Technique
Thanks to the partial mixing, the soup maintains its textural diversity while achieving a creamy consistency. This technique guarantees that each spoonful is a beautiful blend of crunchy mushroom bits and silky smoothness.
3. Cashew Creaminess
When raw cashews are added to the blended portion, the soup’s richness and creaminess are enhanced to new levels. Blended cashews add a silky smoothness that tastes just like dessert cream without the dairy.
4. Umami Powerhouse
The soup has a strong flavor profile and texture. Fresh mushrooms, soy sauce, miso paste, and mushroom stock combine to create a symphony of umami tastes that entice the palate.
5. Savory Depth of Vegetarian Mushroom Soup Recipe
Although mushrooms naturally have a meaty depth, the savory elements in this soup elevate it even further. With every spoonful, layers of flavor cover the palate, leaving an umami-defining richness that lingers.
6. Crowd-Pleasing Appeal
The richness and diversity of flavors in this soup will surprise people who don’t usually like mushrooms. This recipe is sure to please even the pickiest eaters, as it surpasses dietary restrictions.
7. Versatile and Easy
This soup is surprisingly simple, even with its gourmet appeal. Its adaptability is boundless, whether savored on a cozy weekday at home or as a sophisticated beginning for a dinner party. It also reheats well, which makes it a great alternative to prepare ahead of time for hectic days.
8. Suitable for Any Occasion
This soup is an excellent option for Thanksgiving, Christmas, or any other festive get-together, but it shines on these occasions. It is a distinctive complement to any holiday meal thanks to its nuanced flavors and exquisite presentation.
Storage, Freezing, and Reheating: Your Vegan Cream of Mushroom Soup
· Storage
To extend the shelf life of your vegan cream of mushroom soup, refrigerate any leftovers in an airtight container. Using this technique, you can enjoy your soup as a quick weeknight supper for up to a week.
· Freezing
If you freeze your soup in an airtight container will last longer. With this preservation technique, the delectable taste of your vegan cream of mushroom soup can be kept for up to three months. To reheat, just let the soup defrost overnight in the fridge.
· Reheating
You can reheat your soup in a saucepan over medium heat on the stove when the time comes to enjoy it again. You are often stirring, which guarantees uniform heating all the way through. Once heated through, taste and add salt and pepper to your Vegan Cream of Mushroom Soup to make for a delicious meal.
Vegetarian Mushroom Soup Recipe: Final Thoughts
Coming to an end, we’d say that try this recipe for vegetarian mushroom soup to sink your teeth into the utmost comfort! This rich, savory recipe uses a combination of plant-based ingredients to highlight the texture of silky cashew cream and mushrooms. Every step improves its rich flavor, from sautéing onion garlic in vegan butter and olive oil to deepening the flavor with soy sauce and white wine. The soup has a luscious texture and is dairy-free and gluten-free. It is thickened with coconut milk. Do you need to keep leftovers somewhere? This plant-based cream of mushroom soup reheats well and stores well. This book includes recipes for both mushroom barley soup and vegetarian cream of mushroom soup.
In conclusion, this mushroom soup recipe will become a favorite because it’s ideal for a quick weeknight supper or a warm evening. Savor the creamy, plant-based deliciousness of this vegan mushroom soup!
