Monday, September 08, 2014

Vegan Cream of Mushroom Soup

and seriously the best soup I've ever made. Being that I made it when this end of summer, awful chest cold was descending upon me, I'd say it's pretty simple to throw together. I use a Vitamix for mine, but any blender or food processor or immersion blender will do. The first batch all I had was white mushrooms. Was divine. The second time I used half white and half baby 'bellas. Even more amazing. I plan to try with some shiitakes in the mix next. I don't think you can go wrong, really.
Served some up to the resident omni yesterday and he agrees, this stuff you just wanna eat until you can eat no more. How many soups can ya say that about? ;)

What this soup lacks in difficulty to throw together, it has tenfold in rich, deep mushroom flavor. It's hearty and rich and warming and absolutely delicious and creamy without dairy or soy or wheat. It's our new favorite soup. Hope you love it, too!

Cream and delicious Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup
(serves 4)

1 T unrefined coconut oil (or oil of your choice)
1 sweet onion, diced
16 oz. mushrooms, stems and caps wiped clean and chopped
1 T vegan Smart or Earth Balance buttery spread (optional)
1 can lite coconut milk
3 cloves garlic, minced
1 c. hot water mixed with 1 T white/mellow miso paste
thyme (just shy of one tsp)
sea salt
black pepper
fresh green onions, chopped, white and some green parts

Heat oil in nonstick pan or pot (I've been using a largish dutch oven style pot, but any will do, really). Add onion and a few grinds of sea salt, saute for about five minutes until onions start to become translucent. Add mushrooms and garlic, thyme, (you can add the buttery spread here if you're using, but I've made it with and without and, in the interest of less calories it really doesn't need the decadent add in my opinion, but some people may want that extra flavor boost. try it both ways!) a few more grinds of salt and a pinch of nutmeg (I have started using fresh nutmeg on a microplane grater. lasts forever, only use a tiny bit at a time, great flavor!). Saute, stirring often, for about ten minutes or until almost all moisture has been released and cooked out of mushrooms. Add a few splashes of your miso to the pan to deglaze and stir for a few minutes to allow the miso to cook into the 'shrooms. Remove from heat.

Add to blender/processor* remaining miso broth, can of coconut milk, and half to 2/3 mushroom mixture. Blend to smoothe. Add remaining mushroom mixture and pulse to combine. Taste for salt and add to taste. 

Serve and top with hopped cfresh green onion and fresh black pepper.

*If you're using an immersion blender, remove 1/2 - 1/3 mushroom mix from pot, add coconut milk and miso broth to pot and blend pot contents to smoothe. Add remaining 'shroom mix back in and pulse or stir to combine.