VEGAN MUSHROOM SOUP
From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!
Provided by Julie | The Simple Veganista
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- and stir in the parsley. Season with salt and pepper.
- Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- Serves 4 - 6
- Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.
Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg
CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)
This soup is was inspired by a mushroom soup I had at an upscale Indian restaurant here in London. I love mushrooms and I really liked how the soup was spiced rather than spicy. That is just how I like spices to be used as I am a heat wimp when it comes to spices. So, I went home and tried to recreate the recipe in my own kitchen and I think I got pretty close. This is low fat and vegan friendly as potatoes are used as the 'creamy' eliminate rather than dairy. Of course, if you are okay with dairy a nice dollop of sour cream drizzled over the top of this when serving would certainly be nice too.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
- Add the garam masala and ground cilantro and stir into the onions.
- Add the potato and carrots and just allow to heat through for 1 minute.
- Add the mushrooms and the vegetable stock and bring to the boil.
- Reduce the heat, cover and cook for 30 minutes.
- Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
- Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.
Nutrition Facts : Calories 149.5, Fat 3.8, SaturatedFat 0.5, Sodium 31.6, Carbohydrate 26.6, Fiber 4.2, Sugar 5.2, Protein 4.3
VEGAN CREAM OF MUSHROOM SOUP
Steps:
- Slice the mushrooms, dice the onions, and mince the garlic.
- In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
- Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
- Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
- Allow to simmer another 20 to 30 minutes or until soup has thickened.
- Season generously with salt and pepper before serving.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g
VEGAN CREAM OF MUSHROOM SOUP
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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