Vegan Country Mushroom Soup

I just sent this recipe to Britt because she wants to make it this evening – it’s a classic that I use pretty often. It’s one of my favourite comfort foods. Because I couldn’t get Kaylie’s chilled tomato, garlic, and basil soup recipe yesterday for Meike, I thought I’d put this one up. No photo, sorry!

1 onion, diced
2 stalks celery, diced
1 – 2 carrots, diced

saute these items in vegetable oil until soft. add spices:

2 bay leaves
1 tsp marjoram
1 tsp sage
2 tsp rosemary
salt and pepper
(add more spices if you want, or use different spices.)

add 1/4 cup nutritional yeast if you have it. toss this around with the hot onions etc. for a minute. add:

as many mushrooms as you have, chopped – at least 2 cups! for best results, use a few different types of mushrooms. white, brown, oyster, shiitake… go crazy. you could probably use rehydrated dried mushrooms too, though i’ve never tried that.

add some margarine here for extra flavour if you want (you do – it’ll melt into the mushrooms and OMG). toss and saute the mushrooms until soft. add:

2 cups vegetable broth
1 cup unsweetened, unflavoured milk – almond, coconut – not rice, it’s too watery!

bring to a boil and then down to a simmer. put a lid on and let this simmer for some time until it has reduced. to speed up this process you can thicken it with flour.
taste your soup and see if it’s flavourful enough. if not, add more flavour! miso might work too!

at the end, i recommend using a hand blender to get rid of some of the chunks. the longer it simmers the better it tastes. serve with thick grainy bread.

5 thoughts on “Vegan Country Mushroom Soup

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  4. Meike

    Thank you! That does sound really good. And it’s the solution to today’s “what will I make for dinner” problem . :)

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