Not one. Once ready to make your soup, drain and rinse them and add them to a high speed blender. Last updated Nov 17, 2022. Place the quinoa in a fine-mesh strainer. Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant. The garlic mushrooms add a divine texture to the soup that makes it filling, cozy, and definitely a full meal. Continue adding it until the soup is as thick as you'd like it. Roasted tomato soup. Place butter in a pot and melt, coating the pan. I love creating vegan recipes with bold flavors! Add mushrooms. Preheat a large soup pot over medium heat. 14 ounce Can Coconut Milk (400ml) Unsweetened, Full Fat Sea Salt To taste Black Pepper To taste Fresh Basil Optional, for serving Instructions Add the olive oil to a pot with the onion and garlic, dried oregano and basil and saut until softened. Add in the mushrooms, garlic, rosemary, thyme, salt and pepper. Your email address will not be published. When the mushrooms and onions are well-browned, add ginger and garlic. Sprinkle with salt and pepper to taste and garnish with fresh thyme. Heat 2 tbsp olive oil in a soup pot over medium high heat. The Vegan Cream of Mushroom Soup Recipe: Heat the canola oil in a large saucepan set over medium heat. Quinoa is super simple to make and is a powerhouse of nutrition! The ingredients to make this mushroom coconut quinoa soup are quite simple, basic pantry staples really. curry powder, carrots, parsley, pepper, salt, onion, tomatoes and 2 more. Stir occasionally to allow the spices to infuse into the mushrooms. The great thing about this soup is that its very versatile to any kind of mushroom. Please use full fat. Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total. Learn more here. I agree 100% with you and coconut milk is easiest dairy milk substitute! Meanwhile, heat a tablespoon of olive oil in a saucepan. Reply. Season with salt and pepper. Your email address will not be published. When all of the broth has been added you can add your coconut milk, thyme, and mushrooms. How to make vegan mushroom soup. I haven't tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. I am a sucker for a creamy soup that provides comfort on cold damp days. Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms. Strain and set aside until ready to use. I used shiitake and mini bella mushrooms! Required fields are marked *. Enjoy friends! When it comes to sauting mushrooms, there are a few things to keep in mind. In a saucepan over low/medium heat, saut the diced onions and carrots with a Tablespoon or two of olive oil, until the onions become soft and translucent. Hi, I'm Alissa! In a large stock pot sweat off the onion in olive oil. In the same pot, heat the the remaining 1 tablespoon of oil and add onion and celery. Advertisement. I am not vegan or even a vegetarian, but I was looking for a mushroom soup that has coconut milk, as I am not found of heavy cream & love the flavour of coconut milk. Thanks for another amazing recipe!! Glad you're enjoying the recipes! Thanks wendy! Reduce heat. 300 g crimini mushrooms, onion, tsp ginger, fresh, 2 cloves garlic. I find cooking quinoa in water to be plain boring. Creamy Coconut & Mushroom Quinoa Soup Total Time: 45 Diet: Vegan Print Recipe Pin Recipe Ingredients Scale 2 tablespoons Olive oil 8 oz. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes. It's my favorite dairy substitute for making creamy vegan soups these days. I totally get not wanting to do extra dishes! Stir together and saut until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. 2. To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. Or place in a microwavable dish cover and microwave on . Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. Do you mean to say it was too thick for you? I think it would still be good with light coconut milk. Glad to have you here! Elizabeth. Cook for 10-15 minutes on medium flame. Pour back into soup pot and blend one more time. Ingredients Scale 2 tablespoons avocado oil or olive oil 1 large shallot, diced 1 medium yellow onion, diced Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes. Making sure that you do it for the full amount of time ensures that you get the maximum caramelisation and flavour from the mushrooms, which will add more body, flavour and richness to your soup. Sprinkle in the flour and toss to coat then add the veggie stock. Add coconut cream, and stir well to mix. Add the onion and cup broth. While the soup simmers, whisk the milk and arrowroot flour together in a small bowl. Add an onion and cook it for about 5 minutes, just until it softens up a bit. I used oat milk, because its what I had on hand. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner. Please do not use my images without prior permission. Thai Food Made Easy | HOT AND SOUR MUSHROOM AND COCONUT SOUP (VEGAN), page-template-default,page,page-id-1499,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403, HOT AND SOUR MUSHROOM AND COCONUT SOUP (VEGAN). Add soaked peanut, pumpkin, sweet potato, taro, and bean curd to stockpot and bring the mixture to boil. Store in an airtight container in the fridge for 3-4 days. Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in. It worked perfectly. Add the seasoning: salt, black pepper, and dried thyme (photo #3). Soyfree: use coconut aminos instead of Worcestershire sauce ; To make this glutenfree: use 2 teaspoons cornstarch instead of flour.Use tamari instead of worchestershire sauce Nutfree: use blended firm or silken tofu.Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews l, or use 1/3 cup vegan cream cheese and add a bit more broth as needed. Comment * document.getElementById("comment").setAttribute( "id", "a717540406a46ec9a45338b8c8ba0692" );document.getElementById("f61bbd583f").setAttribute( "id", "comment" ); This recipe is great! How do you make vegan mushroom soup? Until today! You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. Stir, then add the milk, water or stock and the agave or honey. Instructions. Sometimes I just don't want to have to do the extra dishes! Texture. Using vegetable broth gives the quinoa much more flavor. First, let's talk cleaning. Boil for 5 minutes. Vegan Wild Rice Mushroom Soup The Glowing Fridge. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit. Cover and cook for 15 minutes. Add the mushrooms and cook until their liquid is cooked out of them. Rub the quinoa with your hand while rinsing. Add garlic and tarragon, cook 1 more minute, stirring. Delicious! Vegan Mushroom Soup Coconut Milk Recipes 4,393 Recipes. Do not boil. ;). Stir in ginger, garlic, and miso and cook . If you dont have either, any neutral oil works too. Raise the heat and bring the liquid to a boil. This means when you cook them they'll get soggy instead of tender and browned, which is what we want. Add the mushrooms and wine, cook for 5 minutes. All images & content are copyright protected. Add just a bit at a time and stir it in to coat the onions. Cook for about four minutes, stirring often, and then add the garlic for another minute. This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base. Simmer for about 25 minutes. This Vegan Mushroom Wild Rice Soup is cozy, comforting, and so simple to make in under an hour using just one pot! But none of those ingredients are vegan. Substitute the butter with olive oil or coconut oil, and swap out the milk/cream and replace with coconut milk. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to our 10th year of providing you with delicious, healthy meals. Thank you! Cook until mushrooms have given off their moisture and cooked down. Thanks so much! Remove the mushrooms from the skillet and transfer them to a plate. That's it, simple and delicious! Slice the mushrooms, dice the onions, and mince the garlic. Add all the spices and flour. Made this tonight and it was delicious! This makes such a big difference! Continue to heat over medium until mushrooms are softened (approx 7-10min). Add the broth and bring to a boil. Return it to the pot. Went ahead and made it with a very mundane package of cremini mushrooms from Costco and some dried shiitakes from our local Asian market (and dried rosemary and thyme Im sorry!) My soup looked grainy from the coconut. Serve the soup and top with your favourite toppings and enjoy! Press the saute button on the instant pot and heat the oil. While coconut milk is high in fat, its high in GOOD fats and is extremely versatile in your cooking. Vegan Cream Of Mushroom Soup Thyme and Joy. Mushroom Bolognese. I LOVED this soup. Stif fry for 2 more minutes. In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat. Soak at least 1 hour, up to 8 hours. 3. Tip: Not all wine is vegan. Share a photo and tag us we can't wait to see what you've made! As soon as you smell them you can add the broth. If you have a glass blender, ensure it cools down a bit first! When they are ready, add sliced mushrooms ( photo #2 ). Some of my favourites are button, baby bella, or cremini. Subscribe for email updates and receive a free copy of my veggie burger e-book! Then fry the tofu cubes with 1 tablespoon of coconut oil in the non-stick pan, until its turns golden brown in colour. The ingredients for this recipe are onion, fresh basil, garlic, olive oil, vegetable stock, tomatoes, your choice of non-dairy milk such as coconut or almond, pepper, and salt. Add red thai chilli peppers. The recipe is also vegan, dairy, and gluten free, making it the perfect dinner party starter to please even the trickiest of tummies. Place the dried mushrooms in a bowl and pour over room-temperature water. Saute for 30 seconds. Be sure to leave a star rating and comment below! I love creating vegan recipes with bold flavors! Add finely chopped portabello mushroom (make sure to scrape out the black underside of the mushroom). Sign up for updates and my FREE Vegan Dinner Solutions email series! -Use the same pan to fry the chilli flakes with the rest of the coconut oil for approx. If you wanted to you could probably remove some of the soup from the pot before blending and still achieve that result. Steps to Make It. Now add in the smashed chilies, sliced tofu, sliced mushrooms, soy sauce, sugar, and salt to the pan. Image: Courtesy Dassana's Veg Recipes. 5 minutes and set a side. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. My mission is to provide simple and delicious meals from my kitchen to yours. It has a subtle flavor but adds a richness to this soup that milk or daily just couldnt provide. December 26, 2018 at 5:11 pm Hi Janet, Thank you for giving me another soup I can add to my kitchen. Quinoa, thankfully, is still holding strong. Will definitely be making it again. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread. Start by sauting the mushrooms, along with the shallot and olive oil, over medium heat in a large skillet, large pot dutch oven until the mushrooms are soft, about 8-10 minutes. Cook everything for about a minute, stirring constantly. But does it make our vegan cream of mushroom soup taste like coconut? Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 424kcal Print Pin 4.02 from 92 votes Ingredients 2 tablespoons olive oil To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through. It's mushroom gravy. Saute for a few seconds and then add vegetable stock. Cook, mixing often, for about 6-8 minutes, until the mushrooms and onions have reduced, are . I didn't have coconut milk on hand so I made a quick cashew cream in the Vitamix. Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl. So so delicious. Can't wait to try! Heat olive oil in a large pot over medium-high heat. Then saut the mushrooms down until all the liquid is gone and they too are soft. Sweat everything together for a few minutes until the mushrooms start to wilt. Enjoy! Course Soup Cuisine American Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Servings 4 Calories 428 kcal Author Alissa Ingredients Wed also love it if you would leave a comment below, and give the recipe a rating! Not to me, and not to my husband. Five ingredients, five minutes of prep and ready in 30 minutes, this is a great twist to the classic tomato soup. Mix it in well and cook on low for 2-3 minutes. Mushroom soup is a healthy and delicious option for a light starter or a winter meal. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. If you need to follow a specific caloric regimen, please consult your doctor first. Copyright 2013-2022 Tofu Press LLC & Alissa Saenz. Mushrooms are super porous, so they'll suck up water like crazy. Next, add some white wine. Do you think it would significantly change the flavor is you used lower fat coconut milk? Remove the pot from heat and let stand for 5 more minutes, covered. Add sliced mushrooms, and saut for an additional 3 minutes. Cook 3 minutes until the raw taste of the flour is gone. Be sure to add just a bit at a time as the thickening effect can take a minute. Add soy sauce and lime juice. Drizzle 1/2 teaspoon of chilli oil and garnish with coriander and serve immediately. Heat the olive oil in a pot over medium-low heat and add the onion to gently fry. Your email address will not be published. Let cook for 10-15 minutes, then add tofu cube, carrot, green bean and all mushroom to stock. Stir in wine and cook for 1 minute more. Enjoy! This search takes into account your taste preferences. Add mushrooms to a large pot with balsamic, soy sauce and a splash of oil. In a large saucepan or pot, pour the oil and then saute the mushrooms over medium-high heat, stirring as they simmer. I skipped the cooking wine (didn't have any around), and used gluten-free flour. Step 2. * Percent Daily Values are based on a 2000 calorie diet. Check with Barnivore to ensure the brand you buy is. Step 1. First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes. Finally, add the coconut milk and cooked quinoa and heat through until all the coconut milk is incorporated and hot. Mine never comes out terribly thick, so I'm not sure, but if that's the case you could easily just thin it with some extra broth or non-dairy milk. raw cashews, coconut aminos, sea salt, mushrooms, medium white onion and 7 more. Came out delicious and a perfect consistency. Ladle your vegan cream of mushroom soup into bowls and grab a spoon! Stir the flour in between each addition to form a paste that coats the onions and garlic. Its also so simple! Simply THE BEST Red Enchilada Sauce EVER! I'm sorry but this is not mushroom soup. Adjust the seasoning with salt and pepper. Hot And Sour Mushroom And Coconut Soup (Vegan), 200 ml Thai coconut milk, 100 gram Tofu (optional) cut in cubed, 70 gram Shitake mushroom trimmed, Small red onion, 2tbs Coconut oil, 1tbs Chilli flake, 1tbs Lime juice, 1tbs Lemon grass puree, 1tsp Light soya sauce, 2/3tsp Chopped red chilli, 1/2tsp Ginger puree/paste, 1 Vegetable stock cube, 3 Kaffir lime leaf, 2 Cherry tomato, 2-3 Coriander leaf (optional), 1 pinch Salt and pepper. Add the sliced mushrooms, and saut for an additional 5 minutes until mushrooms are browned and coated in butter. 22. Add in your chickpea flour to thicken the sauce and whisk continuously. Add enough of the vegetable broth from the slow cooker (about 2 cups) to the blender cup to help the mixture blend until it's smooth and creamy. In a large pot (5 quart) heat oil over medium low heat. Blended to bring everything together to perfection. 3. Cook for about 8 minutes until softened. Additional oil (or broth) may be added if needed. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Remove the mixture from the heat and allow the soup to cool before blending. Any fixes for that? Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 to 20 minutes. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so dont be afraid of using this much! Mix in coconut milk and simmer until soup is hot. Step 3: If you prefer a thicker soup, combine 2 tablespoon of corn starch with 2 tablespoon of water, whisk together to create . Then, add the garlic and cook for 1 more minute. Steep for 20 minutes. Leftover vegan cream of mushroom soup will keep in a sealed container in the fridge for 3 to 4 days. Bring the broth, ginger, green onion, lime leaves & juice and lemongrass to a boil in a large pot. Cook onion and garlic in olive oil or vegan butter and cook them until soft and glassy (photo #1). Cook until they have shrunk some and are a deep brown color. Instructions. 4,393 suggested recipes. Simply whisk a few tablespoons into a small cup of ice-cold water. Any reason I couldn't use an emersion blender for this? ** I like using some shiitake for that meaty depth of flavor. This was exactly what the title says . Chop and saut the onion and garlic: While the mushrooms rehydrate, chop the onion and garlic. Mince a clove of garlic and dice 1/2 a small onion as finely as possible. Instructions. Add them to the pot and cover it. Stir, cover and cook for 1-2 minutes. -Add the coconut milk, chilli, stock cube, sugar, soya sauce and Shitake mushroom into the same pan. Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk Preparation: 20 minutes Cooking time: 25 minutes Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 1 1/2 cups hot water 2 tablespoons olive oil 2 shallots, sliced into small rounds 1-inch piece fresh ginger or galangal, minced or grated Remove mushrooms from pot and set aside. Add the coconut milk. Duh! Raise the heat and bring the liquid to a boil. Garnish with extra chopped parsley and cracked pepper. LAST UPDATED: February 16, 2022 FIRST PUBLISHED: February 16, 2022. Directions. Shake the cans of coconut milk vigorously then add them to the mushroom mix. Step 4 - Add the soy sauce, coconut milk, water and stock powder, and give it a good stir. Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. Heat up some avocado oil in a large sauce pot over medium high heat. Bring the mixture to a boil and let it simmer for about 15 minutes. Wonderful!! I'm a former attorney turned professional food blogger. You could probably get away with any unsweetened and unflavored variety of non-dairy milk, although the soup won't be quite as rich and creamy as with coconut milk. Great flavor pallet I loved the thyme! We also need the flavor to be super savory. The solution is dead simple! Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in the wine, dill, paprika, tamari sauce, and broth. Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Bring it to boil. Add in the kaffir lime, coconut cream and stock, bring up to a boil then reduce to a simmer and cook . -Add the tofu, lime juice and a pinch of salt. Like this recipe? They shouldn't be grainy when heated, but I know different brands use different fillers and additives that can sometimes cause weird things like that to happen. Stir in the coconut milk, thyme, and mushrooms. If you dont want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk. Ladle the soup into 4 bowls and top with ramen, cilantro, crushed red pepper or chili oil and serve with lime wedges. Place butter in a pot and melt, coating the pan. I literally began working on this blog in October of 2013 and when I was making the Green Bean and Pearl Onion Casserole (which, as you know typically calls for cream of mushroom soup), I couldn't find one commercially available vegan brand. For a thicker soup, I would recommend adding cup less broth, then creaming everything in the blender. Add all the remaining ingredients and stir. Remove the solids. Then bring to a boil, lower heat to medium, and simmer uncovered for 10-15 minutes. Add the garlic and cook 1 minute more. Method. Creamy Chicken Gnocchi Soup ~ Olive Garden copycat. While this isnt a super thick soup, its not a thin broth, either. Vegan Cream of Mushroom Soup The Hidden Veggies. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood). It freezes very well. You can add back a little broth at a time if its too thick. Instead, wipe your mushrooms down with a damp cloth. Add mushrooms, teaspoon of salt and saut stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Saut the mushrooms for 10-12 minutes while stirring occasionally until the mushrooms have released all of their moisture. We're using cremini mushrooms, as they're flavor is a bit more complex than traditional white button mushrooms. Add the spices. It will last at least 2 months in the freezer. says: Blondelish. Looks like I have found my new cream of shroom soup recipe! Yumm! Add the sliced mushrooms, and saut for an additional 5 minutes until mushrooms are browned and coated in butter. You'll need a large nonstick cooking surface. Step 1: Cook the mushrooms. Continue adding it until the soup is as thick as you'd like it. I love a creamy soup made without dairy. Slowly add in the unsweetened almond milk and whisk until thickened. I haven't tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. Add the mushrooms and continue cooking until their liquid has been reabsorbed. Heat the oil over medium-high heat in a heavy bottomed pot, then add the garlic and onion, and cook until soft, stirring occasionally. Give the oil a minute to heat up, then add the onion. Transfer this to a blender and add the cashews, miso and soy sauce. Reduce the heat to medium-low and add the vegetable broth. In a separate small bowl, whisk the non-dairy milk and arrowroot flour. I havent had the opportunity to use coconut milk a lot in my cooking, but every time I do I tell myself to use it more often. If you arent a fan, you can also use almond or cashew milk. Saut for about 3 minutes, stirring frequently. Cover, reduce the heat, and simmer for 15 minutes. Step 2 - Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink. Cook the mixture for about 15 minutes on low heat. This mushroom soup is gluten free, dairy free and vegan. Stir in the tarragon (or rosemary), thyme, salt, and black pepper. water, wild rice, minced garlic, sea salt, bay leaves, cashews and 10 more. What gives this soup that delicious, deep, rich flavor is all in the coconut milk. Its healthy, vegan,gluten-free, and loaded with divine mushroom flavour. Serving Suggestions Pair this mushroom soup with a side for an even heartier and filling meal. Reheat the soup if needed, then season it with salt and pepper to taste. It's loaded with flavor, packed with healthy ingredients and makes for a perfect weeknight meal. I wanted to get a nice mix of perfectly smooth soup and unblended mushroom slices, which is why I went with a food processor instead of immersion blender. It's loaded with mushrooms, wild rice, and vegetables. Your email address will not be published. Cover the contents in the pot and allow to simmer for 8-10 minutes. Reduce heat to a simmer, add coconut milk. Cook for about 10 minutes. Flavor. My only suggestion would be to try a different brand of coconut milk. If you thought tomato soup was the tastiest of all, try making roasted tomato soup at home. -You really need, good quality, Thai coconut milk please, click this link and see why. This Creamy Mushroom Soup is made from scratch and uses very little ingredients to make an amazing soup! Add the optional cornstarch, remove from heat and stir in the parsley. Cook for 8 minutes, stirring frequently. Turn the heat down to the lowest setting. In a medium-large saucepan, heat the olive oil over medium heat. Gently boil and stir occasionally until the mushroom is cooked. Coconut milk Coconut milk helps make this mushroom soup extra creamy. The first step to making amazing vegan cream of mushroom soup is properly prepping and cooking your mushrooms. Add onions, celery, carrots and garlic to the pot with oil and a pinch of salt and pepper. Oh, that's odd. Ingredients 2 leeks (medium sized) As a kid who hated meat from an early age, cream of mushroom soup was always my jam. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. 2 teaspoon olive oil Add onions and garlic cloves and saute until translucent. Then add the garlic and mushrooms and cook for a couple of more minutes until the mushrooms are browned. Saute your mushrooms, onions, and garlic and seasonings until browned and cooked through. I made it twice following the directions exactly and the second time ended up serving it over mashed potatoes. Add mushrooms and simmer for 15-20 minutes until they are soft. Add the chopped mushrooms, salt, and pepper to the pot. Slowly whisk in the cornstarch mixture. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid coconut cream. Make this vegan rice mushroom soup recipe in an Instant Pot or on the stovetop. Remove the lemongrass, galangal, and kaffir lime leaves from the stock and discard. Crush the lemongrass stalk, galangal, and kaffir lime leaves. I'm still looking for a nice recipe for SOUP. Step 5 - Bring up to a simmer and cook for 3 minutes. Add garlic and saut for 30 seconds. Then add in the garlic and ginger, fry until they become aromatic then add in the mushrooms with an extra drizzle of olive oil and the chilli flakes, cook until the mushrooms soften. This soup lasts about 4 to 5 days in the fridge. 3. Thank you! As an adult, I'm still a big fan of creamy mushroom soups. Creamy Mushroom Soup (Vegan & 8 Ingredients), sliced (including mushroom stems) (454g) or 5 cups, sea salt & 1/2 teaspoon ground black pepper. It's the perfect healthy vegan dinner for chilly nights. No soaking or blending required! Reduce heat and simmer for 10 minutes, stirring occasionally. Cream of mushroom soup needs to be super creamy. Let sit for 6 hours or overnight in fridge. Cook for about 4 minutes, stirring occasionally. Stir thoroughly to coat all the onions and mushrooms, and then slowly pour in the water (or vegetable broth). I'm using a cast iron skillet because it's got a bit more cooking surface than my Dutch oven. Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy. Stir to mix well and use a whisk to combine well. 2022 Jessica in the Kitchen. Simmer for 10 minutes to infuse the flavours. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Melt the coconut oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent. Add all remaining ingredients except for the mushrooms and kale to the pot. BREAKFAST; LUNCH; DINNER; . Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. The longer the vegan soup cooks the more it will thicken. Creamy Mushroom Soup with Coconut & Love (vegan, gluten-free) Yield: 4 bowls Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes A delicious creamy mushroom soup recipe with coconut, leeks and a simple twist of salt and pepper. Design by Purr. Onions will brown as well. I'd love to connect with you on Facebook, Instagram, or Pinterest. I'm a former attorney turned professional food blogger. Copyright 2021 Happily Unprocessed. This creamy mushroom soupis loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients. Thank you Alissa. Some common ingredients in the mushroom soup are; for example fresh mushrooms, vegetable broth or vegetable stock, cream (for the vegan recipe coconut cream or coconut milk), and onions. Cook the Vegetables. Heat a large pot over medium heat. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick) Bring to a boil. Its healthy, vegan,glutenfree, absolutely delicious and loaded with divine creamy flavour! Once you've got the onions evenly coated with flour, start whisking in broth, a bit at a time. Ive been searching for a vegan recipe that fills that void look no further! This creamy mushroom soup lasts about 4 to 5 days in the fridge and also freezes very well. Immediately reduce the heat to low, cover and simmer until all vegetables are soft (approx 10-15 min). As an Amazon Associate I earn from qualifying purchases. Stir to combine. This Cream of Mushroom Soup has been an entire year in the making. And please stop back and leave me a review and rating below if you make it! I will definitely have to try it more often. Creamy Vegan Broccoli Soup. Add sprinkling of salt and pepper. What an honor it has been. Then add mushrooms, sage, thyme, garlic powder, sliced garlic, and a large pinch of salt and pepper. To freezer allow to cool completely. Add the broth, cover, and simmer for 15 minutes, adding plant milk in the last 5 minutes. Stirring occasionally, cook 3 to 5 minutes or until translucent. Your email address will not be published. Be sure to really sweat those mushrooms on low heatit takes a little longer but so worth it. Now throw in the sliced mushrooms and thyme, cooking 3-4 more minutes until mushrooms have softened a bit. You can also find the recipe to make some yummy star-shaped croutons here. Stir in the coconut milk, thyme, and mushrooms. Either way, this rice and mushroom soup recipe is super easy and delicious. Add the mushrooms, garlic, onion and salt and pepper. Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. You can simply leave it out and skip step 10 of the recipe if you'd prefer. Leave them to rehydrate for about 20 minutes. You can add the quinoa now or if you plan on saving most of this soup, you can refrigerate the two separately and adding it as you reheat the soup. Transfer mushrooms to a plate. Stir together and bring to a boil, then a simmer for 15 minutes. Transfer about half of the soup to a food processor or blender and blend it until smooth. But I've yet to a dairy-free version of that classic cream of mushroom soup I loved so much growing up. Thai Kitchen Staple. Required fields are marked *. Stir to coat until the flour is incorporated. Stir in the water or broth and the salt. Coconut milk, thickened with a bit of flour is what we're using in this recipe. Absolutely incredible. Step 3 - Add the garlic and herbs and fry for another minute. 1 onion, 2 garlic cloves Add the mushrooms and all the dry spices. You can use just one type or a combination of mushrooms like button, baby bella, or cremini. Olive oil or vegan butter You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. Bring to medium high - stirring once in a while to a mild boil. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Add the king oyster and shiitake mushrooms and cook for 7-8 minutes until the mushrooms have reduced in size and released their liquids. If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. You will not miss the dairy in this luscious vegan cream of mushroom soup! Simmer for further 5 minutes. Mushrooms There are a wide variety of mushrooms that are especially delicious in this creamy mushroom soup. Simply whisk a few tablespoons into a small cup of ice-cold water. Add the mushrooms and the soy sauce, stir and cook for 10 minutes, stirring regularly. Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute. Slice the galangal thinly, tear the kaffir lime leaves, lightly mash the lemongrass stalk and chop it into big pieces. It adds a ton of creaminess without all the work. Add the bouquet garni and bring to a boil. Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides. I make a lot of your recipes and have never commented on yours or any others. We love this recipe, and were happy that you love it too Eric. Saute 3 cups of mushrooms and 2.5 tablespoons of chopped green onions. Add only as many as you can fit without crowding, arranging them in an even layer. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit. Place the onions in the pot, and saut for 5 minutes. This was wonderfully delicious! Now add some garlic and let it cook for a minute or so. Sweat the onion for about 5 minutes, until it becomes soft and translucent. The next step is to soften the hard, crunchy vegetables in a little oil. Add all these to the pan. Add thyme, and salt and pepper to taste. White wine adds a touch of zip, while thyme adds savory notes. Remove the pot from the heat. Begin adding the flour, a bit at a time. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Privacy Policy. 400 ml (13.5 fl oz) coconut milk Freshly ground black pepper Instructions Melt the butter in a large pot or Dutch oven and fry the shallots for 2-3 minutes over medium heat until they soften a bit. But, this is certainly not soup. 12. Stir in fresh parsley and season to taste with salt and pepper. Creamy Vegan Mushroom Barley Soup A mix of savory mushrooms is simmered up with veggies and hearty barley in a silky cashew base to make this rich and indulgent creamy vegan mushroom soup. Slowly whisk this into the soup and stir well to blend. Add 1/2 of mushrooms and shallots to pan. Creamy Mushroom Soup 2 tbsp olive oil or vegan butter or coconut or canola oil 4 cloves garlic minced (or less to taste) 1 large onion chopped 26,5 oz cremini mushrooms 750g, sliced (*see recipe notes) 1 carrot finely chopped, optional 2 tsp fresh thyme or to taste 2 tbsp soy sauce or tamari sauce (if gluten-free) 2 cups vegetable broth 480ml Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. Continue to simmer until almost all the liquid has evaporated. Place the white mushrooms in a colander and rinse with cold water. Place cashews in a bowl and cover with water. Sea salt and ground black pepper Finely ground sea salt and fresh black pepper top off the flavours for this soup. Traditional cream of mushroom soup is made with beef or chicken stock. Transfer about half of the soup to a food processor or blender and blend it until smooth. (picture 1) Incorporate the mushrooms with the garlic and onions, stir gently . Vegetable broth Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade. Scoop out to of the soup (about 2 cups or 550 to 600g), including some mushrooms but not the bouquet garni. Saut for 5-7 minutes or until the vegetables have softened. Thyme Use fresh sprigs to give your soup an earthy, peppery flavour. Slowly whisk in the cornstarch mixture. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat. Pour in vegetable broth or water and bring to a boil. Instructions. Then add the sliced mushrooms and the soy sauce, and cover the pot. Try it! Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions. Now start sprinkling in some flour. In a traditional mushroom soup, the vegetables are sauted in butter, and milk and/or heavy cream make up the creamy liquid. Curried Tomato-Carrot Soup with Coconut Milk Lolibox. Sign up now to receive your FREE 5 day cooking guide, Roasted Butternut Squash, Sweet Potato and Carrot Soup, Chicken Pot Pie Soup An Easy and Simple Recipe. Lower the heat to a simmer and add coconut milk. Heat the oil over medium heat in a pot and add the diced onion. A delicious creamy soup that is filled with sauted mushrooms, onions and spices, thickened with coconut milk and made even healthier with cooked quinoa. This soup is perfectly warming, yet its quick and easy to whip up! Source: yupitsvegan.com. 4. 1/2 cup full-fat coconut milk, canned and chilled (See notes) Instructions Heat a large pot over medium heat. Put the water, onion, kaffir lime leaf, lemongrass puree, cherry tomato and ginger puree into the saucepan. Do not let burn. If the pot you're planning on cooking your soup in has this, feel free to use it for the mushrooms. Turn down the heat to medium and add the coconut milk. Garlic I use eight cloves of minced garlic. Heat the olive oil in a small saucepan over medium-high heat until shimmering. Pour in the vegetable broth and the coconut milk. Whenever you have the opportunity to impart flavor in your dish, do so. This vegan soup recipe will change the way you look at tomato soup. Place the onions in the pot, and saut for 5 minutes. Cook for 8 minutes. In a large soup or stockpot, saut the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft. Add the onion and saut, stirring occasionally, until onion begins turning brown, about 8 minutes. Nope! Making the Mushroom Soup Base To start making this tasty vegetarian mushroom soup, place a large pan over medium heat and add the butter and onion. Add in the thyme. Transfer the tofu cubes on to a piece of kitchen paper and set a side. This recipe looks amazing, but the fat numbers seem a bit high for our family. Then, use a slotted spoon to transfer the mushroom mixture to a large blender cup. Heat the avocado oil in a Dutch oven or large stock pot over medium-high. 4.Lower the heat to medium-low, add the coconut or cashew cream. Set aside to drain. -I used Shitake mushroom but Chestnut mushroom is just as good to make this lovely Hot and sour mushroom and coconut soup (Vegan). Step 2: Add 2 cups of vegetable stock. Continue cooking until liquid evaporates and mushrooms start to brown. Reduce heat and simmer. Cover pot, and simmer for 15 more minutes, stirring occasionally. In a small bowl, mix together cornstarch with 2 tablespoons of water until it dissolves and then add it to the soup. The savory seasonings disguise the coconut flavor pretty well, so all you're left with is silky smooth soup that you'd never know was dairy-free. My meat loving husband, and three year old also devoured it! It is low in calories and fat and is a good source of protein and fiber. Serve immediately. Dont under saute the mushrooms! Sorry you didn't enjoy it! Add onion, celery, and carrots, along with a couple pinches of salt and pepper. Stir together and saut until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. Don't immerse your mushrooms in water, and if you can help it, skip rinsing them. You could also just blend all of the soup until it's completely smooth. While the rice is soaking, chop & prep the vegetables. Next, add the vegan butter to a large soup pot and turn on the heat. We use cookies to give you the best experience, if you continue to use this site you are accepting the use of cookies. I'm so glad you enjoyed it! Button mushrooms, chopped and diced 1 cup diced carrot 1 onion chopped 4 Cloves Garlic, minced 2 Tablespoons Flour 1 cup Full fat Coconut milk 2 - 3 Cups Vegetable broth Cup cooked Quinoa* 1 tsp Lemon Juice Cover the pot and allow it to simmer for at least 45 minutes. To really cut down on the fat and keep it creamy, you might even want to try replacing the broth and coconut milk with a neutral-flavored non-dairy milk like soy or cashew, and then using bullion or paste (Better Than Bullion brand is my favorite) for flavor. You want to precook the quinoa and set it aside to cool. Slice mushrooms, onion, ginger and garlic. RECIPES. Add curry powder and dry vegan soup mix. You can read more about me here. This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes. Combine oil, onion and garlic in a large saucepan and heat over medium until onions are translucent. Garnishing with parsley, as in the picture, just adds another flavor to balance out the richness. Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. How to Make Creamy Mushroom Soup In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat. It adds the most luxurious texture and is a great dairy free, vegan option. Press the soup setting or blend until fully blended out. Return it to the pot. Add the vegetable oil, then half the mushrooms. You might be able to detect some coconut if you're very sensitive to the taste. Pour in the coconut milk, vegetable broth, and soy sauce. Drain. Start by cooking up those mushrooms. Cover and simmer everything for 15 more minutes, stirring occasionally. Very good and exactly what I was looking for! Adding the spices to the oil and NOT after the broth allows them to really open up and flavor the veggies. While this mushroom-packed vegan bolognese is a deviation from the classic Italian recipe, it is nonetheless delicious and comforting. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. I love your recipes and the helpful tips! You'll probably need to cook the mushrooms in batches in order to avoid crowding the pan. At least not as far as I can tell. Pour in the vegetable broth and the coconut milk. Seasoning with salt and mushroom powder (optional). Hot And Sour Mushroom And Coconut Soup (Vegan) Serve: 1-2 Ingredients: 200 ml Thai coconut milk 200 ml Water 100 gram Tofu (optional) cut in cubed 70 gram Shitake mushroom trimmed Small red onion 2tbs Coconut oil 1tbs Chilli flake 1tbs Lime juice 1tbs Lemon grass puree 1-2tsp Sugar 1tsp Light soya sauce 2/3tsp Chopped red chilli The addition of thyme was different for me, as I have never tried it in a soup other than chicken or turkey. Saut until mushrooms release their liquid. Add mushrooms, soy sauce, and sugar. On chilly days, when Im sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. Sit back and take a look around. Add the sliced mushrooms, onion and a big pinch of salt. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up. Plus receive a FREE Weeknight Vegan Dinners Cookbook! 1 tablespoon vegan butter or olive oil 1/2 yellow onion, (chopped) 2 cloves garlic, (minced) 450 g button mushrooms, (sliced (about 6 cups sliced)) 1 tablespoon vegan butter or olive oil 1 tablespoon all-purpose flour ((or gluten-free all purpose blend if preferred)) 1 1/2 cups full-fat coconut milk ((the kind in a can)) 1 teaspoon fresh thyme, (chopped) 1 teaspoon lemon zest Ingredients 1 tablespoon olive oil 1/2 red onion, sliced 3 cloves garlic, minced 1 carrot, sliced thin 1 cup shiitake mushrooms, sliced 1 1/2 cups vegetable broth 1 (12-ounce) can coconut milk 2 small red chile peppers, or 1 jalapeo pepper, minced 5 to 6 slices galangal 5 to 6 (1-inch) slices lemongrass Occasionally stir to allow the mushroom juices to release and evaporate, about 5-7 minutes. Your email address will not be published. Bring to a rolling boil. Any substitute for coconut milk? To help the sauce develop a rich, complex flavor, the mushrooms are paired with aromatic vegetables, canned tomatoes, red wine, and soy sauce. So listen up! Add the corn starch slurry to the pot and bring to a simmer. This soup will keep about 2 months in the freezer. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. Add the mushrooms, garlic, onion and salt and pepper. The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. Add the broth. Next, add the vegetable broth to the pot and cook the mushroom mixture until it boils. Vegan Broccoli Cheese Soup (Instant Pot & Stovetop), Instant Pot Butternut Squash Soup with Apple (Vegan), Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}, Cinnamon Vanilla Protein Breakfast Bites + Video, Curried Cauliflower Rice Kale Soup {Vegan, Whole30}, How to Make Gluten Free Roux for Keto Sauces + Soups, Made with simple, wholesome ingredients, this. Scoop out two cups of soup (with some mushrooms) and pour into your blender. Let this simmer for about 6-8 mins. Welcome to my website! Once the mushrooms are done cooking, heat up a bit more oil in a large pot. Set chillis aside. Rinse thoroughly under cool, running water. If you make this recipe, please snap a photo and tag #jessicainthekitchen on Instagram! I love that it only has a few ingredients, & that you can switch the types of mushrooms or the vegan milks, if you wanted. Subscribe and I'll send you my free VEGAN DINNER SOLUTIONS email series. I feel the same way about rice. Anyone else love soup? Then add veggie broth and coconut milk. Bring to a boil. Stir in the wine, raise the heat, and bring it to a boil. Once all the veggies are completely soft and have simmered you can add the coconut milk to incorporate it. 1 cup (420 ml) coconut milk , about 1 can, shaken 7 ounces (200 g) mushrooms, cleaned 1 Tablespoon bouillon cube 2 Tablespoon black garlic cup (130 g) butter beans, drained, rinsed teaspoon tamari 1 teaspoon Tahini, or sesame seeds Directions Place all ingredients into the Vitamix container in the order listed and secure the lid. -Use the kitchen towel to absorb the excess water from the tofu. Blessed with our very own creamy Organic Coconut Milk, Charley's creation is rich in flavour and smooth in texture - in other words, exactly as a mushroom soup should be! Add in the tamari and crushed red pepper flakes. I love the versatility of it with its range of flavours and how satisfied I feel after drinking a mug or bowl. Pour the mushroom puree back into the slow cooker and stir in the can of coconut milk. Stir and let it simmer for 5 minutes. Other than this recipe I find all the others are great. Reduce heat to low, cover, and simmer for 15 minutes. We need to replicate that flavor! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Alissa! Filed Under: BY DIET, GLUTEN FREE, SEASONAL - FALL & WINTER RECIPES, SOUPS, VEGETARIAN, Your email address will not be published. The mushrooms should be very tender and the broth should have thickened up a bit during this time. Refined Oils and Why You Should Avoid Them. Its so easy to customize by using different mushrooms for different flavours and textures. Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil. Used it for some broccoli soup I made yesterday, and it worked just fine. Thats it! Step 2: Add the broth. Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender. I know people starting getting sick of hearing about it, but theres a reason it is still so popular. 2. Add 1 Tablespoon and the flour. Required fields are marked *. 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