Fall is all about these delicious mushrooms and the best way to use them for a comforting and hearty meal is to turn them into a cream of mushroom soup. Cream of mushroom is a very creamy and rich soup that is perfect for cold days and oh so flavorful! The only problem is that it is often quite rich and heavy as it contains cream or milk, butter and also flour. So I decided to create a vegan and gluten free version that will be lighter in calories but just as flavorful!
The best way to make a flavorful mushroom soup is to use wild mushrooms such as porcini, chanterelles and morels because their flavor is much more intense and nutty which is why I added some. Also cremini mushrooms are usually better than your regular white mushrooms in soup as they also have more flavor. For this healthier version, I replaced the butter with olive oil and the cream or milk by soy milk that is just as creamy and rich. I also replaced the flour by corn starch as it will be lighter on the stomach and is also great if you have people with gluten intolerance around you. I love this soup as it is rich and filling and perfect to warm up on a cold day!
Let’s start cooking!
- 500 g cremini mushrooms
- 90 g chanterelles
- 7 g dried porcini
- 5 g dried morels
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 + 1/2 cup mushroom broth (dried mushrooms soaking water)
- 2 + 1/2 cup water
- 1 vegetable broth cube (I used the brand GoBio)
- 1 cup unsweetened soy milk
- 1 + 1/2 tbsp corn starch
- 2 bay leaves
- 1/2 tsp thyme
- Salt and black pepper to taste
1- Add the dried mushrooms in a bowl and cover with 1 + 1/2 cup of hot water. Let them soak for 30 min. In the mean time, dice the onion and garlic cloves and slice the cremini mushrooms. You can also slice the chanterelles if they are big.
2- After 30 min, drain the dried mushrooms and squeeze them to remove excess water. Make sure to keep the soaking water.
3- In a large pot, add the olive oil, diced onion and garlic and cook them until soft. Then add all the mushrooms, fresh and dried. Cook them until they are soft and a bit caramelized.
4- Add the corn starch and stir well until it has been incorporated. Pour the mushroom broth/soaking water slowly and keep stirring. Add 2 + 1/2 cup of water and the broth cube. Then add the bay leaves, thyme, salt and pepper. Cover and cook for 1h.
5- After 1h, remove the bay leaves and pour in a blender. Blend until smooth, pour back into the pot and add in the soy milk. Pour the soup into bowls and garnish with some grilled mushrooms and chopped parsley.
This cream of mushroom soup is smooth and creamy and makes a perfect appetizer or dinner. You can also add some garlic croutons on top for some crunch. A delicious and comforting soup for Fall!
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.