Hello, darling Je suis alimentageuse readers! I bet you’re super bummed out that Lisa’s not around to visit with you. It’s okay, I’m sad too. You know what though? I’ll keep you company for today, if you like.
You’re probably like, Okay, that sounds good, I guess. Great! You also might be wondering who this strange person is. I’m Katie from the Alaskan vegan food/lifestyle Produce On Parade. My connection to Lisa is that we are neighbors (Canada and Alaska, heyyyyyy), also Lisa is my blogging BFF. We are like blogging, vegan-feminist, girly soul mates. Let’s just say in my blog will, I’m bequeathing Produce On Parade to Lisa (I really don’t know what that means and to be honest I don’t have a blog will, that’s crazy).
Okay, this is getting pretty weird. Seriously though, I love this little space and when Lisa asked me to do a guest post I was like, chyeaaah! Lisa buddy, you don’t even have to ask! Anyways, I’ve got a super delicious vegan mushroom soup for you today. Mushrooms are straight-up scrumptious. My husband, Todd, he doesn’t particularly like mushrooms but he really enjoyed this soup.
Guest Post: Vegan Mushroom Soup
Coconut milk lends a creamy and luxurious feel to this humble soup, staring rich shiitake mushrooms and a hint of fresh sage.
- 2 cups very hot water
- 8 oz. dried shiitake mushrooms (or Â½ lb. fresh), reconstituted and sliced
- 1 Tbsp. vegan butter
- Â½ medium brown onion, diced
- 1 lb. brown or white mushrooms, sliced
- 1 Tbsp. fresh sage, chopped
- 3 Tbsp. all-purpose flour
- 6 cups vegetable broth
- 1 Tbsp. soy sauce
- Â½ Tbsp. vegan Worcestershire sauce
- Â½ can (about 1 cup) full-fat coconut milk
- Â½ Tbsp. apple cider vinegar
- Â½ Tbsp. agave nectar
- 1 Tbsp. nutritional yeast
- Â¼ cup cold water
- 1 Tbsp. cornstarch
- Â¼ cup fresh parsley, chopped
- In a small bowl, combine the very hot water and dried shiitake mushrooms. Allow to soak for about 20-30 minutes and retain the soaking liquid. If you have fresh shiitake mushrooms, slice and combine with the brown/white mushrooms. Omit water and add 2 additional cups of broth in place of soaking liquid.
- In a large soup pot, melt the butter over medium-low heat. Add the onion and sautÃ© about 3-5 minutes, until browned. Now, add the brown/white mushrooms and sautÃ© for about 10 minutes until all their water has evaporated and they are shrunken and fragrant.
- Add the sage and the flour to the mushrooms. Stir to coat and cook for a minute or two.
- Now, add the broth, soy sauce, Worcestershire sauce, and the reconstituted dried shiitakes as well as the soaking liquid. Bring to a boil then cover. Turn down to low and simmer for about 15 minutes.
- Add the coconut milk, vinegar, agave nectar, and nutritional yeast. Stir to combine over low heat.
- In a small bowl, whisk the cornstarch into the cold water. Then, pour slowly into the soup while whisking. Continue to whisk for a few minutes, until the soup thickens slightly. Remove from heat and stir in parsley.
- Serve hot.
Thanks for hanging with me! Even if it was only one day. Should you find yourself lonely, head on over to Produce On Parade and visit with Todd, our crazy dog-human Bailey, and me!
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Holly @ The Very Hungry Blonde says
This looks absolutely amazing! I love mushrooms but my fiance unfortunately does not, but I bet he’d try this!
Christine at Cook the Story says
What a beautiful bowl of soup!!
Yum! That looks sooooo good! When it’s cooler here, I’ll have to give it a try!
If you have suggestions on brands for vegan Worcestershire sauce, let me know!
Love this recipe! Shiitake mushrooms make for the best-tasting mushroom soup. And the vegan butter addition is genius -buttery mushrooms rule!
Thanks for visiting Lisa’s blog! Totally pinning this recipe.
Steve Lassoff says
This looks great! We are building a community of vegans and would love for you to hop over and share a recipe!
In the list of ingredients often there is an A with a caret over it for measurements. Is that intentional or am I getting a strange font replacing numbers? Does it mean approximately? If so, that is a new symbol. Thanks! The soup looks great and I’d like to try the recipe.
Lisa Le says
Yeaaah a couple years ago I moved my website to a new host and it did that weird A thing to a bunch of my posts and I never had time to go back and fix it. I’ve fixed it up! The recipe is good to go :)
I have made this soup at least 50 times and it never fails to please everyone, even the carnivores! Thank you so much!
Had this for dinner last night with a crusty loaf. SO, SO, good! Family loved it, even my now picky 16 year old who typically turns his nose up at my vegan meals. Super flavorful and fool-proof. THANK YOU!!!!