Vegan Mushroom Soup Recipes

Steps:

• Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
• 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.

Steps:

• In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
• Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
• Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
• Top each serving with dollop of sour cream and sprinkle of green onion.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
• Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

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.

Steps:

• Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
• Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
• Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.