cooking with nothing

creating tasty food with limitations

Mushroom soup

Leaves are falling, winter jackets are coming out of the wardrobe – all signs that autumn is well and truly here. The upside to the onset of coldness is that I just love soup. I also just love mushrooms. Here’s a dairy- and gluten-free, vegan version of mushroom soup that should warm you up from the inside out.

Serves four to six

  • 40g x dried shiitake mushrooms
  • 550g x mixed mushrooms, roughly diced (I used flat, brown and button)
  • 2 TBSP x olive oil
  • 2 x garlic cloves, finely diced
  • 2 x leeks, diced
  • 1 x celery stick, diced
  • 4 x fresh thyme sprigs
  • 1 litre x vegetable stock
  • 1 x sweet potato, peeled and diced
  • 2 TBSP x tamari
  • 1 ½ cups x rice milk

Cover the shiitake mushrooms with hot water in a bowl and soak for 10 minutes. Strain the mushrooms and keep about a cup of the mushroom liquid for later. Chop the shiitakes roughly, then set aside.

Heat the olive oil over a medium heat in a decent-sized pot. Add the garlic, leeks and celery and cook until soft (about 3-4 minutes) then add all the mushrooms and fry over a medium heat for a few minutes, stirring continuously.

Add the reserved shiitake liquid, stock and thyme leaves (just run your fingers down the sprig to pull them from the stalk). Reduce the heat and cover the pot, allowing the mushrooms to cook gently for 10 minutes. Stir occasionally.

Add the sweet potato and simmer over a medium heat until the potato is tender (about 15-20 minutes).

When ready, blend in a food processor in batches until thick and creamy (or use a stick blender). Put the soup back over a low heat and gently add the rice milk, stirring continuously until hot.

Season with salt and pepper and serve with some fresh herbs over the top (thyme, chives, parsley or basil would all work well). 

  1. insatiatedance reblogged this from oeryx
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