Soups & Stewsciaoflorentina5.0
Vegan Mushroom Soup - Zuppa di Funghi
Creamy vegan mushroom soup made with a medley of meaty wild mushrooms, leeks and homemade cashew cream. Easy to make from scratch and great with wild rice, barley, farro or dumplings.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- pot
- whisk
- bowl
- oven
📝 Preparation Steps
1
Make the Cashew Cream
2
make cream
3
Rinse the cashews well and steep them in hot water for ⏱️ 25 minutes. Drain and rinse again then add them to a powerful blender with one cup of water and the juice from half a lemon. Puree until smooth and creamy. Refrigerate until needed. (If using a powerful blender like a Vitamix you can skip the soaking step).
cups water or veggie stock2 1/4Water1 cup
4
Make the Soup
5
saute
6
Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil (or a splash of veggie stock) and saute the leeks with a pinch of salt until wilted and the leeks start to get a little color.
veggie stock (low sodium)8.5 cupscups water or veggie stock2 1/4leek (sliced and rinsed well)1
7
aromatics
8
Stir in the red pepper flakes, carrots and celery together with the bay leaves and thyme and continue cooking until the veggies start to soften. Sir in the garlic and cook just until fragrant taking care not to burn it.
red pepper flakes (to taste)1 pinchcarrots (sliced)2bay leaves2garlic (minced)4 cloves
9
mushrooms
10
Depending on their size make sure to tear the mushrooms into smaller pieces if needed and separated the hen of the woods and enoki varieties from the cluster. (If using shiitakes make sure to discard the stem as it is tough and woodsy then tear the caps into smaller pieces).
11
stir
12
Add the mushrooms to the pot and give everything a good stir. Allow to sweat until they release their moisture and it evaporates almost completely. Stir the onion powder and the white wine. Bring to a simmer and bubble away until all the liquid has been absorbed.
onion powder1 tbsp
13
veggie stock
veggie stock (low sodium)8.5 cupscups water or veggie stock2 1/4
14
Meanwhile warm up the veggie stock and whisk in the chickpea miso if using.
veggie stock (low sodium)8.5 cupscups water or veggie stock2 1/4
15
boil
16
Sprinkle the flour over the mushrooms then pour in the veggie stock. Bring to a gentle boil and cook for a good ⏱️ 10 minutes until the soup has thickened.
veggie stock (low sodium)8.5 cupscups water or veggie stock2 1/4
17
add cream
18
Add the cashew cream, taste and adjust seasonings with the sea salt and black pepper. Remove from heat. Sprinkle with fresh herbs and serve with wild rice mixed in. Alternatively you can ladle the mushroom soup into oven proof bowls and top with a sheet of puff pastry (vegan) to make pot pies. Bake @375" for ⏱️ 15 minutes or so until golden.
wild rice (farro or barley)1 cup
19
Prep the Wild Rice
wild rice (farro or barley)1 cup
20
wild rice
wild rice (farro or barley)1 cup
21
While the soup is cooking work on the grains. Rinse and drain the wild rice in a couple of changes of water. Bring 2 1/4 cups of water to a boil, add a pinch of sea salt and the rinsed rice. Bring back to a boil, turn the flame down to low and cover with a lid. Simmer for ⏱️ 45 minutes until all the water is absorbed. Remove from heat and allow to sit covered for 10 more minutes before fluffing with a fork. Set aside until needed.
wild rice (farro or barley)1 cupcups water or veggie stock2 1/4Water1 cup
Nutrition Facts
calories
235 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
123 mg
protein Content
9 g
carbohydrate Content
34 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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