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    Creamy Mushroom Soup

    17 February, 2010 by Kip 4 Comments

    Vegan Cream of Mushroom Soup

    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

    Serves two or three, as a main
    • Ingredients
      • 2 tablespoon vegan butter
      • 1 small onion, diced
      • 1 stick of celery, diced
      • 1 clove garlic, minced
      • 250g button mushrooms, diced, plus a couple spare
      • 20g dried mushrooms (I used a mixture of shiitake plus a field mushroom mix)
      • 600ml vegetable stock
      • 100ml white wine
      • 1 teaspoon salt (maybe less if you use a very salty stock)
      • ½ cup single cream (120ml)
    • Directions/Method
      1. 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.
      2. 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.
      3. 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.
      4. 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).
      5. Serve hot with a chunk of crusty bread.
    « Oven Baked Sesame Wonton Crackers
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    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. sal

      February 17, 2010 at 8:37 pm

      sounds awesome, i have lots of love for mushrooms!

      Reply
    2. Jessicanthurber

      October 15, 2011 at 9:07 pm

      How is this vegan if it has cream in it?

      Reply
      • Kip

        October 15, 2011 at 10:40 pm

        because I use vegan cream?

        Reply
      • Kip

        October 15, 2011 at 10:40 pm

        because I use vegan cream?

        Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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