Mushrooms are a vegetable I never enjoyed until I was an adult. In fact it wasn’t until a few years of my partner obsessing over them that I decided they may be worth trying. Now I’m truly converted and, while they aren’t in my top ten, I won’t ever turn my nose up at the thought of a mushroom centric meal.
A few weeks ago we had a meal out and he had the vegan mushroom soup, a deliciously creamy blend of rich mushrooms with a genuinely creamy texture. This is my take on the concept, and I’m pretty sure I can promise it’ll win the heart of any mushroom lover.
Vegan Cream of Mushroom Soup
- In a large saucepan fry the diced onion and celery over medium heat for 5 minutes, until soft. Dice the mushrooms, leaving the spares aside, and add them to the pan. Cook another few minutes before adding the minced garlic.
- After a minute, turn the heat down to medium low and add the stock, wine, and dried mushrooms. Cover with a fitted lid and leave to simmer for 20-25 minutes.
- Allow the soup to cool before liquidising it in a blender or food processor. Add the vegan cream and blend until smooth and mixed. If you want a slightly more runny soup, add some more stock or water at this point.
- Slice the spare mushrooms thinly and add them them to the pan along with the blended soup. Reheat for 15-20 minutes (enough time for the newly added mushrooms to cook).
- Serve hot with a chunk of crusty bread.