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!
The Aromatic Mushroom Soup
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.
Let us look at the ingredients and the method to cook up a warm tantalizing soup.
Ingredients
- 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
Preparing the 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.
1. 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.
2. 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.
3. 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.
4. 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.
Let’s see what’s so amazing about a classy mushroom veggie soup.
- Velvety Texture: Three methods create a luxurious, creamy mouthfeel without full-fat cream.
- Creamification Technique: Partial blending achieves smoothness while preserving bits of crunchy mushrooms.
- Cashew Creaminess: Blended raw cashews add richness and silky texture, mimicking dairy cream.
- Umami Explosion: Fresh mushrooms, soy sauce, miso paste, and mushroom stock deliver bold umami flavors.
- Savory Layers: Meaty mushrooms and savory ingredients create deep, lingering richness.
- Crowd-Pleaser: Perfect for mushroom skeptics and dietary restrictions, it delights all palates.
- Versatile and Simple: Easy to make, reheats well, and suits everyday meals or dinner parties.
- Festive Appeal: Ideal for holidays like Thanksgiving or Christmas with its complex, elegant flavors.
Storage, Freezing, and Reheating
Here is how you can easily store your mushroom soup, reheat is and drink up!
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.
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.
In conclusion, this mushroom soup recipe will become a favorite because it’s ideal for a quick weeknight supper or a warm evening.
SAVOR IT HOT AND CREAMY!