In the chilly weather, soups and stews are much more common on the dinner table here. Returning to our old series of vegetarian meals for people who are vegetarian, meatless Mondays, or other situational vegetarians here is one soup I’ve made several times this chilly season. One tasty vegetarian soup perfect for the chill of winter is this Mushroom soup. I used three different kinds of mushrooms, but you can use whatever sort and mix of mushrooms you prefer.
- 16-24 ounces Mushrooms (I used 8oz button, 8oz shitake, 8oz cremini)
- 1 celery stalk
- 1 onion
- salt, pepper, and assorted spices
- olive oil
- 2 cups vegetable stock
- anchovy or harissa
- 1 cup milk or almond milk
- sour cream or acidulated soft tofu
Step 1. Place your soup pot over medium heat and add a tablespoon or two of olive oil. While the pot is warming up, finely dice the onions and celery. Clean and slice the mushrooms.
Step 2. Add celery and onions to the pot with a pinch of salt and start to sweat
Step 3. About 2 minutes in, as the onions are becoming translucent add your flavor bomb or anchovy paste.
Step 3V – If going full vegan, use something like harissa for the extra depth of flavor.
Step 4. Add the sliced button mushrooms and sautee.
Step 5. Once the buttons are thoroughly browned and have given up most of their moisture, repeat the process with the shitakes.
Step 6. One the shitakes are thoroughly browned and have given up most of their moisture, repeat the process with the creminis.
Step 7 – Once the creminis are thoroughly browned and have given up most of their moisture, add your seasoning. I use an Italian seasoning blend of my own devising plus another pinch of salt and several grinds of cracked black pepper. Add 2 cups of vegetable stock and reduce heat to a simmer.
Step 8. Cover and let simmer for about 20 minutes.
Step 9. Remove the soup from the heat and stir in the milk.
Step 9V. If going full vegan, use almond milk instead of the cows milk.
Step 10. The milk will have cooled the soup to allow immediate service and enjoyment. Place in a bowl and garnish with a dollop of sour cream and some chopped chives. This is to give a little sharpness to balance the richness and earthiness from the mushrooms.
Step 10V – If going full vegan, you can get a similar tang by acidulating soft tofu and using it in place of the sour cream.
Voila! Mushroom soup for dinner maybe served with a bit of crusty bread for dipping on the side.