So Easy Vegan Mushroom Soup
INGREDIENTS
- 2 tablespoon olive oil
- 1 onion, chopped
- 10 white button mushrooms, sliced
- 6 king oyster mushrooms, sliced
- 250 grams enoki mushrooms, sliced
- 500 grams shimeji mushrooms, stems removed
- 10 baby Bella mushrooms, sliced
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 3 thyme sprigs
- Boiling water to cover
INSTRUCTIONS
- Heat a medium pot with the oil and fry the onion for 2 minutes.
- Gradually add the mushrooms in the specified order they appear in the ingredient list while stirring. Add the salt and stir well for 3 minutes.
- Add the thyme, cover the mushrooms with boiling water, add pepper, and cover with a lid. Cook over low heat for about 40 minutes.
MY NOTES
FAQ
What are the pros for this vegan mushroom soup?
First and foremost, mushrooms are a nutritional powerhouse, rich in essential nutrients like vitamins, minerals, and antioxidants. The soup’s low-calorie content and high fiber contribute to weight management and digestive health. Mushrooms are known for their immune-boosting properties, promoting overall well-being.
Should I use the mushroom stems?
Mushroom stems hold significant flavor and nutritional value, contributing depth to the broth. They are rich in umami, enhancing the overall taste of the soup. Waste reduction is another advantage, as using stems minimizes discarded portions. Moreover, mushroom stems contain beneficial compounds, adding a nutritional boost to your soup. You can chop them finely for a subtle texture or blend for a smoother consistency. Embracing mushroom stems not only elevates flavor but also maximizes the nutritional benefits of your delicious mushroom soup.
Can I use dried mushrooms instead?
Using dried mushrooms in place of fresh ones can impart a robust and concentrated flavor to your soup. Soaking the dried mushrooms before cooking helps rehydrate them, allowing them to release their intense essence into the broth. Keep in mind that the texture may differ slightly, but the trade-off is a more pronounced mushroom taste. Adjust the quantity based on personal preference, as dried mushrooms can be potent.
Is it possible to make this vegan mushroom soup in advance and reheat it without compromising the flavor?
Absolutely, making this mushroom soup in advance is a great idea. In fact, allowing the flavors to meld overnight often enhances the overall taste. When reheating, do so gently to prevent overcooking, ensuring the mushrooms retain their texture and flavors. The soup’s complex taste tends to deepen upon reheating, making it a convenient and flavorful option for busy schedules or entertaining guests. Store it in an airtight container in the refrigerator and savor the convenience of a delicious, pre-prepared mushroom soup whenever you desire.
How to freeze this vegan mushroom soup (plus the best way to reheat it)
To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Thaw the soup in the refrigerator overnight before reheating. To maintain the soup’s texture and flavors, gently warm it on the stove over low to medium heat, stirring occasionally. Avoid rapid reheating to prevent any potential separation or changes in texture.
side dishes that pair well with this soup?
A crusty baguette or artisanal bread is perfect for dipping into the rich broth. A fresh green salad with a tangy vinaigrette provides a crisp contrast. For a heartier option, consider pairing the soup with a quinoa or wild rice pilaf. Roasted vegetables, especially those with earthy flavors like asparagus or Brussels sprouts, can add depth.
