We love this soup for the hearty flavour and nutrition…a versatile recipe that can be used as a soup, pasta sauce, pasta bake, or with chunkiness on polenta or rice for wintery mushroom ‘straganoff’.
Once you have the base of many vegan recipes, you’ll discover creative ways of interpreting the dish in multiple ways. That is definitely a BIG plus for vegan cooking, is just how versatile each recipe can be!
Basic Creamy Mushroom Soup
Lightly fry the onion until translucent, in heavy-based saucepan so will not burn. Meanwhile, soak the dried mushrooms (such as Shitake) in boiling water at least 10 minutes.
Add the sliced fresh mushrooms to fry off in the saucepan for around 10 minutes. A lot of moisture or water is often released from fresh mushrooms, as they are spongy and pourous, so allow those juices to remain in the pan.
Stir the flour (or thickener of any suitable kind) into the cold/cooled stock then slowly pour and continue stirring into the mushrooms/onions/garlic.
Add herbs and salt/pepper. Stir and allow to return to simmering for 10 minutes, so all the goodness of the mushrooms can merge into the soup.
Blitz briefly, if you prefer a smoother soup. Or remove half the soup, bend then return to the main soup for a creamy, yet chunky mushroom soup.
I know how delicious this is, because my toddler daughter will eat two bowls and ask for more!!!
Namaste and bon appetite!