We’re moving on into summer, but there are still a few chilly days ahead to enjoy a nice, warming soup – and this vegan mushroom soup’s got a bit of a kick!
In this recipe half the mushrooms are cooked and pureéd and half are slivered and boiled. Along with the thick and creamy broth and the warming effect of the sherry, this is a side that’ll give you all those good, fuzzy feelings.
It’s ideal as a side, or served with bread (to soak up some of that liquor, ya know?) but if it floats your boat as a whole meal, by all means go ahead.
What you’ll need
- 40ml olive oil
- 1 onion, chopped
- 2 leeks, sliced
- 1 sprig of fresh rosemary
- 300g brown mushrooms, thinly sliced (feel free to try with different mushrooms if you cant get your hands on these)
- 50ml flour
- 750ml vegan-friendly vegetable stock
- salt and black pepper
- a pinch of nutmeg
- 250ml non-dairy milk
- 15ml soy sauce
- a pinch of sugar
- 25ml sherry
- optional: non-dairy cream
- optional: fried onion rings
Heat the oil in a large saucepan, and add the onion and leeks. Allow them to soften without becoming too brown. Add the rosemary and half the mushrooms.
Fry that gently until everything’s soft and you can smell the rosemary. Remove the rosemary and stir in the flour. After the flour has been mixed in well, slowly add the stock, stirring continuously.
Season with salt, pepper, and a pinch of nutmeg (but just a little! That stuff is intese!).
Cover and allow to simmer for 15 minutes. check from time to time to make sure nothing’s burning or sticking to your pot.
Pureé until smooth. You may want to let it cool slightly before doing this to protect the tools you’re using to puree it. If you’re transferring it to a food processor or blender to do this, transfer it back into the saucepan after.
Add the remaining mushrooms, non-dairy milk, soy sauce and sugar. Cover and simmer for another 10 minutes. Stir in the sherry and serve immediately.
Serving the soup
This soup is great just like that, but of you want to take it to the next level, swirl in some non-dairy cream after the sherry, just before serving. Topping the soup with some fried, thinly-sliced onion just adds that extra boost, turning your home-made, vegan mushroom soup into a gourmet masterpiece.
Grab some fresh bread and dig in!
For more plant-based recipes you can easily make at home, check out our Essential Kitchen Page.