Vegan, vegetarian, gluten-free, nut-free and dairy-free
What better way to fight off the autumnal or winter chills than with a lovely bowl of delicious hot homemade soup, preferably accompanied with a chunk of buttered bread.
This soup celebrates the earthy flavours of the mushrooms. These beauties are not only a great source of selenium but also contain
- Vitamin D
- Vitamin B2, B3 and B5
This soup is so quick and easy to make from pot to bowl in 40 minutes, filling your kitchen with delicious aromas.
This soup is creamy and packed with mushrooms, ready-made soups cannot hold a candle to a homemade soup.
It is easy to convert this soup to not only vegan but also gluten-free by just swapping a few ingredients and reading labels. My partner who is not gluten-free or a vegan ate a huge bowlful for lunch.
- Never wash your mushrooms, just wipe any loose dirt off with some paper towel or use a soft brush.
- This soup can be stored in an airtight container for 3 days or frozen for up to 3 months in a freezer bag or an airtight container.
Garlic & Onions White onions are the best for this recipe and fresh garlic. If you do not have fresh garlic to hand then already minced will do. I sometimes use 200 g of frozen white onions.
Mushrooms Here you can use your favourite variety of mushrooms. Using more than one type of mushroom does provide you with different layers of flavour but not necessary. This time I used Chestnut, Portabella and Oyster mushrooms. I also used Dry Porcini mushrooms.
Wine For this you can use a vegan marsala or a dry vermouth. I used Pellegrino marsala. you do not need to use wine and could use extra stock which still makes a lovely soup
Stock I used 2 vegetable stock pots for this but you could use ready-made, homemade or stock cubes. You could also use vegan chicken stock, I know that sounds contradictory but they do exist. Just made sure it is a good quality one.
Dried Mushrooms You can get dried shitake, porcini or lion mane mushrooms. They are so easy to buy nowadays and most larger supermarkets will sell or you can buy them online. Shitake or porcini can be used for this recipe.
Dried mushrooms have to be soaked, but they are more concentrated than the fresh version. They add a depth of flavour to soups, stocks and stews.
Double cream There are so many good dairy-free double creams around now. Single cream will not give you the right texture and coconut cream would not be the right flavour. For this recipe, I used Elmlea plant-based double cream.
Flour I have used gluten-free plain flour for this recipe but you could use regular flour if you are not coeliac or wheat intolerant. You could also use a cornflour. To do this mix 3 tbsp of cornflour mixed with 50ml of water and stir to make a slurry and then add to the pan the same time as you would add the flour.
- Heat a large heavy pot over medium heat, once hot and the butter has melted add the chopped onions. Cook for 5 minutes until the onions have softened and then add the onions and cook for a further couple of minutes.
- In a jug add the dried mushrooms and pour over the 150 ml of boiling water and leave to steep. If you are using stock cubes or stock pots get them ready.
- Next, add the sliced mushrooms, seasoning and chopped thyme and cook for approximately 5 minutes and then add the plain flour and mustard. You need to cook the flour out for a few minutes while stirring. If you are using wine add this to the pan.
- Strain the soaked mushroom stock through a fine sieve and into the pan. Chop up the reconstituted mushrooms and add them too. Next, add the rest of the stock, bring it to a boil and then reduce the heat to a low simmer. Cover with a lid and cook for 20 minutes, stirring occasionally.
- Once you have done this reduce to a low heat and add the double cream, stirring it through the soup. Do not boil or turn the heat up high or the cream will split.
- If you are serving the soup straight away the stir through the remaining herbs.