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Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in dairy-free Vegan Creamy Mushroom Soup this soup season!
Ingredients:
  • For the croutons
  • 2 slices sourdough bread, crusts removed, cut into 1/4-inch cubs
  • For the soup
  • 1 ounce dried porcini mushrooms
  • 2 pounds sliced cremini mushrooms
  • 2 cloves garlic, chopped
  • 1/2 yellow onion, chopped
  • 1 handful fresh thyme, tied together with kitchen twine
  • 1 tablespoon low-sodium soy sauce
  • 1 quart (4 cups) vegetable stock
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon black pepper, plus more to taste
  • 1 tablespoon uncooked white rice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped chives, for garnish
Instructions:
  • To make the croutons, heat oil in a medium skillet over medium heat. Add bread cubes and cook, stirring often, until golden brown, about 5 minutes. Set aside on a plate to garnish the soup later.
  • To rehydrate the dried mushrooms, pour boiling water over the porcini mushrooms in a bowl and let them soak for 20 minutes. Strain the liquid through a fine mesh sieve into a measuring cup, adding water if necessary to reach 4 cups. Save the soaking liquid for later use.
  • Prepare the soup by heating oil in a large pot over medium-high heat until warm and shimmering. Stir in sliced cremini mushrooms and cook for 3 minutes to let some liquid evaporate. Add garlic, onion, thyme, soy sauce, and strained porcini mushrooms. Cook for 20 minutes until mushrooms are deep golden in color. Pour in stock, mushroom soaking liquid, salt, pepper, and rice. Reduce heat to medium-low and simmer uncovered for 20 minutes. Remove thyme sprigs before serving.
  • Blend the soup until smooth: Use an immersion blender or countertop blender to purée the soup until creamy. For a countertop blender, blend 1/3 of the soup at a time with a towel over the lid to prevent steam build-up. Reheat blended soup in the pot. Stir in lemon juice, then adjust seasoning with salt, pepper, or more lemon juice to taste.
  • To serve the soup, ladle it into bowls and top with croutons and chives for a delightful finish.

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