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Vegan Recipes Cacao-Shamaness Vegan Mushroom Velouté Soup

Vegan Mushroom Velouté Soup

Rich and Creamy Comforting Mushroom Soup
Prep Time 20 minutes
Cook Time 1 hour
Soaking porcini mushrooms overnight 12 hours
Total Time 13 hours 20 minutes
Course Soup
Cuisine French
Servings 3 Servings
Calories 463 kcal

Equipment

  • Strainer
  • Blender Stick
  • Pot

Ingredients
  

Porcini Stock

  • 25 Grams Dried Porcini
  • 500 ml Hot water

Vegetable Stock

  • 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

Instructions
 

  • 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.
Keyword Vegan Mushroom Velouté Soup