As the cooler winds weave through the air, there’s nothing quite as comforting as a steaming bowl of Creamy Vegan Mushroom Soup to warm both body and soul. This velvety concoction brings together a medley of earthy mushrooms—cremini, shiitake, and oyster—sauteed to golden perfection with aromatic onions and garlic. As the kitchen fills with the rich, savory scent, it signals the promise of a heartwarming dish perfect for cooler weather.
Whether enjoyed as a soul-soothing starter or paired with crusty bread for a more substantial meal, this Creamy Vegan Mushroom Soup is a testament to the simple joys of cooler weather. It’s more than a dish; it’s a comforting embrace, a sip-by-sip journey that warms you from the inside out. So, as the temperatures drop and the world outside takes on a frosty hue, let this soup be your delicious remedy—a bowlful of warmth and nourishment that turns cooler days into moments of pure, culinary bliss.
Creamy Vegan Mushroom Soup
Ingredients:
- 1 lb (450g) mushrooms, cleaned and sliced (a mix of different mushrooms like cremini, shiitake, and oyster works well)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or any other plant-based milk
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme, dried or fresh
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Sauté Mushrooms:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and become golden brown.
- Add Potatoes:
- Stir in the diced potatoes and cook for an additional 2-3 minutes.
- Add Thyme and Flour:
- Sprinkle the thyme and flour over the mushroom mixture. Stir well to coat the mushrooms and potatoes in the flour.
- Pour in Broth:
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blending until smooth. Be cautious when blending hot liquids.
- Add Plant-Based Milk:
- Stir in the plant-based milk to achieve the desired creaminess. Adjust the consistency by adding more milk if needed.
- Season and Garnish:
- Season the soup with salt and pepper to taste. Garnish with fresh parsley.
- Serve:
- Ladle the creamy vegan mushroom soup into bowls. Serve hot, optionally with a sprinkle of fresh parsley on top.
This soup is not only rich and comforting but also entirely plant-based. Enjoy it as a starter or pair it with crusty bread for a satisfying meal.
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