VEGETARIAN CREAM OF MUSHROOM SOUP
This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!
Provided by Kiwiwife
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
- Add 1/4 cup of water cover and stew 4-5 minutes.
- Add mushrooms and cook 4-5 minutes more.
- Add flour cook 2 minutes stirring frequently.
- Add bouillon and water; bring to a boil an simmer 20 minutes.
- Puree with immersion blender till smooth.
- Add milk and stir. Season to taste.
- Garnish with parsley and fried mushrooms if desired.
Nutrition Facts : Calories 60.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 37.4, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 2.9
VEGETARIAN MUSHROOM SOUP
Make and share this Vegetarian Mushroom Soup recipe from Food.com.
Provided by Katzen
Categories Clear Soup
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
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.
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
VEGETARIAN MUSHROOM-LENTIL SOUP
This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
- Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Divide soup between 4 bowls and garnish with sliced green onions.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.7 g, Fat 7.3 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 731.8 mg, Sugar 3.1 g
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
VEGAN MUSHROOM SOUP
Ultra creamy and flavourful vegan mushroom soup made with coconut milk.
Provided by Jasmine Middleton
Time 45m
Yield Serves 4
Number Of Ingredients 0
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.
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VEGETARIAN MUSHROOM SOUP - HURRY THE FOOD UP
From hurrythefoodup.com
4.6/5 (15)Total Time 20 minsCategory Appetizers, Lunch, Sides, SoupsPublished 2017-04-04
- Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.
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From shortgirltallorder.com
- While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and finely dice the onions.
- Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.
VEGAN CREAM OF MUSHROOM SOUP - DISHING OUT HEALTH
From dishingouthealth.com
- Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring often, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes. Add shallots, garlic, salt, and pepper; cook 4 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme and miso.
- Add broth, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.
- Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.
VEGAN MUSHROOM BARLEY SOUP - THEVEGLIFE
EASY VEGAN MUSHROOM SOUP - ONE POT AND SIMPLE - BITES OF …
From bitesofwellness.com
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
POTATO MUSHROOM SOUP RECIPE (VEGAN) - VEGGIE SOCIETY
From veggiesociety.com
- Preheat a large soup pot over medium flame. Add the onion (or leeks) together with a splash of water and saute until translucent, about 5 minutes.
- Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened.
- Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
VEGAN MUSHROOM SOUP - VEGAN RECIPES
From recipeforvegans.com
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the veggie broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
VEGETARIAN CREAMY WILD RICE AND MUSHROOM SOUP - OH MY VEGGIES
From ohmyveggies.com
- Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5–7 minutes).
VEGAN MUSHROOM LEEK SOUP (HEALTHY & LOW CAL) - VEGAN FAMILY …
From veganfamilyrecipes.com
- Heat the olive oil in a large stock over medium-high heat. Add the salt and mushrooms and cook for 10 minutes, stirring occasionally. The mushrooms will release their water during this time and the pot should slowly start drying out again after the 10 minutes. Add the leeks, garlic and thyme and cook for 3 minutes (adding the white wine is completely optional but if you ARE using it, add it now as well!). If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time.
- Add the cauliflower and vegetable stock to the pot and bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes until cauliflower is cooked.
VEGAN MUSHROOM SOUP - LOVING IT VEGAN
From lovingitvegan.com
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
KETO CREAM OF MUSHROOM SOUP - KETO & LOW CARB VEGETARIAN …
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- In a medium saucepan heat the butter and olive oil. Cook the onion until soft for about 5 minutes.
VEGETARIAN MUSHROOM BARLEY SOUP - AHEAD OF THYME
From aheadofthyme.com
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
- Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
- Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
VEGAN MUSHROOM SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
- Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
- Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley.
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- Begin by cutting up the veggies--onion, garlic, and mushrooms. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.
- Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.
- Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.
CREAMY VEGAN MUSHROOM SOUP | DAIRY FREE, GLUTEN FREE - COTTER …
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- Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
ONE-POT CREAMY MUSHROOM SOUP (VEGAN) - YAY! FOR FOOD
From yayforfood.com
- In a large saucepan at medium-high heat, add olive oil and onions. Sauté until onions soften and take on a golden colour, about 3-4 minutes.
- Add in the mushrooms, garlic, rosemary, thyme, salt and pepper. Occasionally stir to allow the mushroom juices to release and evaporate, about 5-7 minutes.
- Pour in the coconut milk, vegetable broth, and soy sauce. In a small bowl, mix together cornstarch with 2 tablespoons of water until it dissolves and then add it to the soup. Stir well to incorporate all the ingredients together.
VEGAN MUSHROOM SOUP WITH TARRAGON - THE PESKY VEGAN
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- Heat the oil and butter in a large saucepan before adding the chopped onions and leeks. Cook for 8-10 minutes.
- Once the onions and leeks have started to soften, add the chopped garlic and cook for another 2-3 minutes.
VEGAN CREAM OF MUSHROOM SOUP - HOT FOR FOOD BY LAUREN TOYOTA
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- In a large pot heat coconut oil over medium heat and add onion. Sauté for 2 minutes until soft and fragrant. Then add in mushrooms and stir occasionally for 5 to 6 minutes.
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ONE-POT VEGAN MUSHROOM SOUP | 30-MINUTE MEAL | DELICIOUS …
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- Add onions and cook for 5 minutes, until onions are softened. Add garlic and cook for one more minute.
- Add mushrooms and salt. Cook for 5 minutes, stirring occasionally, until mushrooms are softened.
VEGAN CREAM OF MUSHROOM SOUP - CONNOISSEURUS VEG
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- Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.
- Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.
VEGAN MUSHROOM SOUP (CREAMY & DELICIOUS) - THE …
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- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
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