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Vegan. Feminist. Nerd.

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Guest Post: Vegan Mushroom Soup

August 31, 2014 by Lisa Le 11 Comments

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Guest Post by Produce on Parade - Vegan Mushroom Soup

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.

Guest Post by Produce on Parade - Vegan Mushroom Soup

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).

Guest Post by Produce on Parade - Vegan Mushroom Soup

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 by Produce on Parade - Vegan Mushroom Soup
Print Recipe

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.
Author: Lisa Le

Ingredients

  • 2 cups very hot water
  • 8 oz. dried shiitake mushrooms or ½ lb. fresh, reconstituted and sliced
  • 1 Tbsp. vegan butter
  • ½ 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
  • ½ Tbsp. vegan Worcestershire sauce
  • ½ can about 1 cup full-fat coconut milk
  • ½ Tbsp. apple cider vinegar
  • ½ Tbsp. agave nectar
  • 1 Tbsp. nutritional yeast
  • ¼ cup cold water
  • 1 Tbsp. cornstarch
  • ¼ cup fresh parsley chopped

Instructions

  • 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 sauté about 3-5 minutes, until browned. Now, add the brown/white mushrooms and sauté 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.

Guest Post by Produce on Parade - Vegan Mushroom Soup

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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Filed Under: Appetizers & Sides, Lunch, Soups & Stews, Vegan recipes Tagged With: guest post, mushroom, soup, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Holly @ The Very Hungry Blonde says

    August 31, 2014 at 7:16 PM

    This looks absolutely amazing! I love mushrooms but my fiance unfortunately does not, but I bet he’d try this!

    Reply
  2. Christine at Cook the Story says

    September 1, 2014 at 10:37 AM

    What a beautiful bowl of soup!!

    Reply
  3. Kristin says

    September 1, 2014 at 2:05 PM

    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!
    Pinned!
    K-

    Reply
  4. Allison says

    September 2, 2014 at 4:44 PM

    Love this recipe! Shiitake mushrooms make for the best-tasting mushroom soup. And the vegan butter addition is genius -buttery mushrooms rule!

    Reply
  5. Skye says

    September 18, 2014 at 9:40 PM

    Thanks for visiting Lisa’s blog! Totally pinning this recipe.

    Reply
  6. Steve Lassoff says

    October 27, 2014 at 2:52 PM

    This looks great! We are building a community of vegans and would love for you to hop over and share a recipe!

    Reply
  7. IslandChica says

    October 27, 2016 at 2:52 PM

    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.

    Reply
    • Lisa Le says

      October 27, 2016 at 3:16 PM

      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 :)

      Reply
      • IslandChica says

        October 31, 2016 at 4:40 PM

        Thank you!

        Reply
  8. Kathie says

    December 4, 2016 at 4:58 PM

    I have made this soup at least 50 times and it never fails to please everyone, even the carnivores! Thank you so much!

    Reply
  9. Trish says

    December 3, 2017 at 8:54 AM

    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!!!!

    Reply

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