Vegan Cream of Mushroom Soup
Servings: 4
Calories: 270kcal
Cost: $10
Equipment
- immersion blender or a food processor
Ingredients
- 1 large onion, chopped into small pieces
- ½ pound baby Portobello mushrooms, sliced
- ½ pound Shiitake mushrooms stem removed, sliced
- 2 Tbsp canola oil
- 4 cups water
- 1 can coconut milk, light, unsweetened
- ¼ cup short-grain white rice
- 1 bay leaf
- ¼ tsp white pepper
- 2 Tbsp light miso paste
- 1 Tbsp soy sauce
- 1 Tbsp 1 Tbsp fresh dill, minced
- 1 small garlic clove, minced
- 2 Tbsp pine nuts
- 1 Tbsp nutritional yeast
- Salt to taste
Instructions
- In a medium pot, add canola oil, onion, Portobello, and Shiitake mushrooms.
- Cook on medium heat for 10 minutes, stirring.
- Save ¼ cup of mushroom mix for later to top the soup bowls. Set aside in a small bowl.
- To the pot with the remaining mushroom mix, add water, coconut milk, rice, bay leaf, white pepper, miso paste, soy sauce, and bring to boil.
- Then lower the heat and let the soup simmer for 15 minutes, covered.
- Uncover, add fresh dill, garlic, pine nuts, and nutritional yeast. Simmer for 2 more minutes.
- Remove pot from heat and puree the mixture, either with an immersion blender or a food processor.
- Once pureed, season with any additional salt to taste.
- Serve topped with mushrooms you saved in a small bowl.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 100g | Protein: 7g | Fiber: 18g