We are a few months into the winter and I finally found the time to make a soup. And what a soup! Rich and creamy Vegan mushroom soup with a stunning secret ingredient.
Porcini mushroom stock
That simply upgrades this mushroom soup and makes it insanely aromatic. You can order dried porcini mushrooms online and in specialty stores. In general, these dried mushrooms have a lot of wonderful uses and are a must in your pantry. I use them a lot mainly in noodle dishes and sauces. And they found their way into this soup! you can also do amazing sauces using porcini mushroom stock. Note that before you go ahead and start making the soup, make sure you have a prepared porcini mushroom stock ready to use.
Soak the mushrooms in a container with boiling water. Let them cool and then cover and keep in the fridge overnight. The rest of the ingredients can be found without any problem anywhere. If you can’t get dried Porcini mushrooms, make a stock from any dried mushrooms or simply add the mushroom powder to your vegetable stock, about 1-2 tablespoons depending on the brand.
This stunning soup of ours has 2 simple steps.
First, we will make a vegetable stock so that we have a base with a strong flavor and aroma of vegetables, porcini mushrooms, and thyme. It takes exactly 30 minutes to boil all the ingredients together.
The second stage will be the body of the soup in which we are going to sweat our finely chopped leeks. Then we add Portobello mushroom cubes and sauté. Cover and let cook for 10 minutes. We’ll deglaze mushroom and leeks in the pan with white wine. If you do not want to add wine, you can add a little vinegar. About half the amount of wine in the recipe. In addition, the coconut cream in the recipe can be replaced with any vegetable milk that you choose, almond soy or vegan heavy cream. We will add the vegetable stock and the porcini we prepared and continue to cook for about half an hour.
After we have finished cooking the soup all that is left is to thicken it to make it creamy and delicious. We will do this by blending most of the soup to a smooth texture and then add it to the remaining soup to get some of the cubed mushrooms in.
In addition, we can add over a really delicious garnish. It doesn’t necessarily have to be exactly the same ingredients. Of course, this is just a recommendation but you can use what you have in the fridge. For garnish, I used finely chopped shallots and fresh shimeji mushrooms, and shiitake mushrooms, I sautéed them with a little olive oil and vegan butter over relatively high heat. I added panko crumbs, lemon zest, and finely chopped parsley. A little salt and pepper to finish and you got yourself a fancy restaurant-style soup! Enjoy !!
Vegan Mushroom Velouté Soup
- Blender Stick
- 25 Grams Dried Porcini
- 500 ml Hot water
- 500 ml Water
- 1 Leek Just the trimmings
- 1 Carrot Chopped
- 1 Onion Chopped
- 30 Grams Parsley stems
- 4 Branches Fresh thyme
- 2 Tsp Peppercorns
- 1 Tsp Salt
For the Soup
- ¼ Cup Olive oil
- 1 Tbsp. Vegan Butter
- 1 Leek The white part, Finely chopped
- 1 Onion Finely chopped
- 500 Grams Portobello Mushrooms Cleaned of stems and diced
- ½ Cup White wine
- 400 Grams Coconut cream or any other plant milk of choice
- 1 Tsp Salt
- ½ Tsp Black pepper
- Soak the dried porcini a day before with boiling water and place in a container . Let cool to cover and leave in the fridge overnight.
- The next day, strain the stock from the mushrooms, we will use the mushroom stock for the vegetable stock. The hydrated Porcini are set aside and we will use later with the rest of the mushrooms.
- For the vegetable stock, put the carrots, leek leaves, onion, mushroom legs we cleaned from the mushrooms, parsley stalks, thyme, allspice, porcini mushroom stock and water in a pot and bring to a boil for 30 minutes.
- Strain the stock and set aside, discard the vegetables.
- In a Sautee pan, heat olive oil and vegan butter. Sauté the leeks and onions until translucent over low heat.
- Add the mushrooms, salt and pepper and continue sweat for about 10 minutes covered with a lid.
- Add the white wine and let cook until the liquids are reduced.
- Add the stock, coconut cream or milk and continue to cook for another 30 minutes. Degrease with a spoon the fat that floats on the surface.
- After 30 minutes, remove half of the soup and carefully blend with a blender stick until a smooth and thick texture is obtained. Then combine with the rest of the soup.
- Garnish option: Sautee mushroom mixture in a hot pan. Drizzle a little olive oil, vegan butter add chopped shallots, Chopped parsley, bread crumbs, and lemon zest. Add Salt and pepper and sauté for a few seconds until all flavors are all absorbed.