VEGAN MUSHROOM SOUP RECIPES

VEGAN GLUTEN-FREE MUSHROOM SOUP RECIPE | ALLRECIPES

Vegan Gluten-Free Mushroom Soup Recipe | Allrecipes image

Vegan mushroom soup that will be sure to please.

Provided by Kevin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large large onion, diced
¾ cup sliced fresh mushrooms
1 teaspoon dried thyme
3 cups vegetable broth
2 bay leaves
2 tablespoons gluten-free soy sauce (tamari)
6 tablespoons cornstarch
¼ cup cold water
3 cups coconut milk
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Nutrition Facts : Calories 456.5 calories, CarbohydrateContent 24.2 g, FatContent 40 g, FiberContent 3.7 g, ProteinContent 6 g, SaturatedFatContent 32.6 g, SodiumContent 912.5 mg, SugarContent 4.2 g

VEGAN CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Vegan Cream of Mushroom Soup Recipe: How to Make It image

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

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh baby portobello mushrooms, sliced
1/2 pound fresh oyster mushrooms, sliced
2 tablespoons soy sauce
5 medium carrots, halved
5 celery ribs, halved
4 cups water
1 medium onion, quartered
2 bay leaves
2 teaspoons dried thyme
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 packages (1 ounce each) dried shiitake mushrooms
2 cups hot vegetable broth
1 package (12.3 ounces) silken firm tofu
4 green onions, chopped

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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 lean meat

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