Vegan Creamy Mushroom Soup
Since we're so close here, let's be honest now: I've already cooked with packet and canned soups. And you've probably done so too, right? And to be even more honest: I didn't feel super bad when I did so and probably have a good excuse for that. Ha! But from today on, the reason “I just don't know how to cook this soup from scratch“ doesn't count anymore. So next time, before you buy a canned noodle soup, click on the noodle soup recipe here and if you're holding a packet mushroom soup in your hand, here's the recipe for it.
When I went grocery shopping for this recipe, I couldn't decide between the large selection of mushrooms, so I took all of them with me and threw three types of mushrooms in this soup: button mushrooms, king oyster mushrooms, and porcini. Depending on what you like (or what you don't like), you can switch out those mushrooms, use some others and leave some out completely as long as you stick to the approx. total amount. That's one of the best things about homemade soups: They forgive a lot and still turn out tasty. Just follow the often similar steps, and the result will be delicious.
Vegan Creamy Mushroom Soup
Ingredients
For the Soup
- 20 g (0.75 oz) dried porcini mushrooms
- 500 ml (2 cups) hot water
- 400 g (14 oz) potatoes
- 2 onions
- 1 clove of garlic
- 400 g (14 oz) button mushrooms
- 200 g (7 oz) king oyster mushrooms
- 1 tsp dried thyme
- 1 tsp dried oregano
- 100 ml (0.5 cup) vegan white wine
- 100 ml (0.5 cup) plant-based cooking cream
- 500 ml (2 cups) vegetable broth
- lemon juice
- neutral vegetable oil for frying
For Serving
- cress
- plant-based cooking cream
Instructions
Pour approx. 500 milliliters / 2 cups hot water over dried porcini mushrooms in a bowl and let steep for at least 30 minutes. Then drain through a strainer, but definitely catch the broth.
While the mushrooms soak, peel potatoes, onions, and garlic, and cut into small pieces. Slice four fresh button mushrooms and set aside for the topping. Chop the rest of the mushrooms into small pieces.
Heat vegetable oil in a large pot and first sauté onions and garlic for approx. 2–3 minutes until the onions turn translucent. Then add potatoes, button mushrooms, king oyster mushrooms, soaked porcini mushrooms, thyme, and oregano, season with salt and pepper, and fry for approx. 15 minutes until everything is roasted and brown.
Add vegan white wine, the reserved porcini broth, and vegetable broth, and let simmer for approx. 15 minutes until the potatoes are soft.
During this time, fry the sliced mushrooms in a pan with some vegetable oil until nicely browned. Then season with salt and pepper.
Blend the mushroom soup until smooth, stir in plant-based cream, and season with lemon juice, salt, and pepper to taste. Add more water or broth as needed until the desired consistency is reached.
Top the soup with some plant-based cream, fried mushrooms, and fresh cress for serving.
