VEGAN CREAM OF MUSHROOM SOUP
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
VEGAN MUSHROOM SOUP
From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!
Provided by Julie | The Simple Veganista
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- and stir in the parsley. Season with salt and pepper.
- Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- Serves 4 - 6
- Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.
Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg
VEGAN MUSHROOM SOUP
Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.
Provided by Alison Andrews
Categories Appetizer Gluten-Free Savory
Time 45m
Number Of Ingredients 13
Steps:
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste.
- Garnish with fresh herbs and serve.
Nutrition Facts : ServingSize 1 Serve, Calories 271 kcal, Sugar 7.5 g, Sodium 623 mg, Fat 21.5 g, SaturatedFat 14.7 g, Carbohydrate 14.1 g, Fiber 2.8 g, Protein 8.6 g
CREAM OF MUSHROOM SOUP (VEGAN)
This Cream of Mushroom Soup contains no dairy, but it is thick, creamy and absolutely delicious! Despite being low calorie, it is nutrient-dense and very filling. It makes a lovely lunch or light dinner. We love to serve it with a couple of slices of toasted whole grain bread.
Provided by Sharon
Categories Light Dinner Lunch
Time 30m
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
- Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
- Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
- Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).
- Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
- Divide the soup between four warm bowls. Add a sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.
VEGAN CREAM OF MUSHROOM SOUP
Steps:
- Slice the mushrooms, dice the onions, and mince the garlic.
- In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
- Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
- Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
- Allow to simmer another 20 to 30 minutes or until soup has thickened.
- Season generously with salt and pepper before serving.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g
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- Heat 1 Tbs extra virgin olive oil (or your favorite neutral flavored oil) in a dutch oven or other large pot that can hold at least 3 quarts, over medium-high heat.
- Add the 1 small chopped onion, 2 cloves chopped garlic, 2 large chopped portobello mushrooms and the 8 oz of chopped baby bella mushrooms to the heated oil and saute, stirring occasionally for approximately 15 minutes until all of the vegetables and very soft and fragrant.
- Next, add all of sautéed mushroom mixture , 1/2 tsp salt and the macadamia nuts that were soaked and drained to a blender and pulse several times to begin the blending process. Then, pour in a cup of the non-dairy milk and start to blend the mixture. Keep the blender on, adding another cup of the non-dairy milk and blend for at least sixty seconds to get a very smooth, velvety mushroom soup base. There should be no chunks of nuts or mushrooms left. Once blended, leave the mixture in the blender while you complete the next step.
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- Preheat a heavy bottom soup pot over medium flame. Add a splash of water (or a drizzle of olive oil or vegan butter), the onions, red pepper flakes and a pinch of sea salt. Toss to coat and sweat until translucent adding more water as needed taking care not to burn the onion.
- Stir in the minced garlic and toss to coat. Add the sliced mushrooms, stir to combine then cover with a lid. Sweat everything together for a few minutes until the mushrooms start to wilt.
- Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. Continue to simmer until almost all the liquid has evaporated.
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- Heat the vegan butter or the oil in a pot and then add the onion and garlic. Stir and cook over medium-high heat for 1 or 2 minutes, stirring occasionally.
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- In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle over the flour, stir in, and cook 1 minute more.
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- In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
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