VEGAN “CREAM" OF MUSHROOM SOUP

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VEGAN “CREAM" OF MUSHROOM SOUP

My Vegan Cream of Mushroom Soup is silky smooth, full of umami, and “creamy” without any cream. The porcini mushrooms take center stage, giving this soup that deep, restaurant-level flavor you’ll crave all winter long.

Servings: people

Ingredients

1½ ounces dried porcini mushrooms
¼ cup extra virgin olive oil
1 onion peeled and sliced
3 small leeks sliced (approximately 2 cups)
1 tsp kosher salt
pepper to taste
3 medium-sized Yukon Gold potatoes- peeled and cut into cubes
2 cans cannellini beans drained
3 cups low-sodium vegetable broth
3 fresh thyme sprigs
2 fresh oregano sprigs
parsley chopped

Porcini Mushroom Salt

2 tsp kosher salt
2 tsp porcini mushroom dust
1 tsp crushed Aleppo or crushed red pepper

Instructions

Prep the mushrooms and leeks. Add 1 ounce of dried porcini mushrooms to a bowl and cover with 2 cups of boiling water. Let it sit for 30 minutes, then strain through a cheesecloth. Reserve the liquid and the mushrooms; throw away the cheesecloth.
Add the remaining dried porcini mushrooms (1/2 ounce) to a blender and blend until they turn into a dust-like consistency. Set aside.
Soak sliced leeks in water and then strain and pat dry.
Make the soup. To a large pot, add olive oil, onions, leeks, salt and pepper. Saute over medium heat until veggies are tender, about 5 minutes.
Add potatoes, cannellini beans (with liquid), porcini mushroom “juice”, rehydrated porcini mushrooms, 2 tbsp of the “porcini dust”, veggie broth, thyme, and oregano.
Bring to a boil, then reduce to a simmer and let simmer until the potatoes are VERY tender.
Remove the oregano stalks and blend. I love my immersion blender, BUT you will get the best results if you blend this soup in a blender.
Make the porcini salt. Add all of the porcini salt ingredients to a small bowl and mix well.
Serve. Pour into a giant soup bowl and top with parsley and porcini salt!!

Nutrition