Vegan Cream of Mushroom Soup
Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 4 servings
Ingredients
- 1 tblsp olive oil (or vegetable oil of choice)
- 7 oz (200g) button mushrooms – halved
- 16 oz (500g) chestnut mushrooms
- 1 red onion – peeled and finely chopped
- 4 cloves garlic – peeled and crushed
- 4-5 sprigs fresh thyme – leaves only (or sub with 1 tsp dried thyme)
- 1/4 cup (60ml) brandy (or sub for sherry or white wine)
- 2 tblsp liquid aminos (or sub for light soy sauce)
- 3 cups (800ml) vegetable stock
- 1 tsp miso paste
- 1 can butter beans – drained weight 1 cup (230g)
- salt and pepper
- Optional – chopped fresh parsley or chives to serve
Instructions
- Heat the oil in a large saucepan over a medium/high heat then add the mushrooms. Cook for a couple of minutes without stirring until the mushrooms start so sear and brown. Cook for 5 minutes, stirring as little as possible
- Add the chopped onion, crushed garlic and thyme and saute for 2-3 minutes until the onion is starting to turn translucent
- Stir in the brandy to de-glaze the pan then add the stock, aminos and miso paste
- Bubble everything for 5 minutes, stirring ocassionally
- Drain the butter beans and tip into a blender along with a couple of ladles of the mushroom soup
- Blend until smooth then pour into the saucepan and heat through
- Taste and add salt and pepper as needed
- Serve immediately with a sprinkle of chopped fresh herbs or cool, chill and store in the fridge or freezer
Notes
- Feel free to add a sprinkle of dried chili flakes to the finished soup if you like your soup spicy hot as well!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-cream-of-mushroom-soup/