Prep 15 mins
Cook 30 mins
Most mushroom soups have a cream or beef base. I decided to create a vegan version that was just as delicious
- 3 tablespoons toasted sesame oil
- 1 cup onion, diced
- 1⁄2 cup shallot, diced
- 5 cups water
- 1⁄2 cup dried shiitake mushroom, broken into pieces
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 3 garlic cloves
- 1⁄2 teaspoon sea salt
- 1⁄3 cup tamari soy sauce
- 1 vegan vegetable bouillon cube
- 1 cup vanilla-flavored soymilk
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley
- 1 small fresh chili pepper (such as a Thai chili)
- 1 tablespoon nutritional yeast
- Put the sesame oil in large dutch oven or stock pot. Put pot on large burner over medium high heat. Add the onion and shallots brown them over the heat, stirring as needed until they are lightly browned and translucent.
- Add 3 cups of water and the vegetable bullion to the pot. Turn the heat to medium. Add the mushrooms, carrot, celery and sea salt.
- While the soup is cooking, in a blender, add one cup water, the vanilla soy milk, cornstarch, tamari,corn starch, chili pepper, cloves of garlic, and parsley blend on high until well blended.
- When the carrots and celery are well cooked in the soup, turn the temp down to medium low, add the mixture in the blender. Then add the last cup of water to the blender, swish it around to clean the rest of the mixture in the blender and pour it in to the stock pot as well. Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!