I love mushrooms. Honestly, I can’t get enough of them. I know they can be a very polarising food for people, but if you like mushrooms, you’ll be into this soup. It’s filled with big flavour and partly blended, so it’s both creamy and chunky.
100% Plant-Based & Gluten-Free.
Ingredients
- 850g fresh mushrooms (you can use different varieties)
- 50g dried porcini mushrooms
- 5 shallots – finely chopped
- 5 cloves of garlic – finely chopped
- 1 litre of vegetable stock
- A handful of finely chopped fresh parsley & basil (you can use a few tsp of dried if you don’t have fresh)
- Salt & pepper to season
- 20g vegan butter
- 100ml vegan cream (if you’re going fully unprocessed, you can leave these two out – but they add richness & flavour)
Method
Chop your mushrooms – you can cut them to different thicknesses and sizes to give the soup extra texture.
In a large pan, melt your butter over a medium heat and sauté the shallots and garlic until they’re soft and translucent. (If you’re not using butter or oil, you can sauté them in water)
Next, add the fresh mushrooms, dried porcini mushrooms, stock, fresh herbs & salt and pepper.
Bring the pot to a boil and then reduce to a simmer.
Leave to simmer for 45 minutes – 1 hour.
Turn off the heat and add the vegan cream (if you’re using it). Use a ladle to spoon half of the soup into a blender and blitz until smooth.
If you prefer your soup fully blended, go for it! I just enjoy the textures of the mushrooms in this soup.
Return the blended soup to the pot & stir well. Have a taste, and if your soup needs a little more seasoning, add it.
Enjoy it with some thick slices of toasted bread & a good crack of pepper.
This will keep for up to 3 days in the fridge, or you can freeze it straight away & defrost it for an easy lunch.
The plant girl. 