Try this Creamy Mushroom Soup recipe, or contribute your own.
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3 stalks celery chopped
- 1 medium yellow onion chopped
- 4 cups vegetable broth
- 1 cup brown rice cooked
- 16 oz mushrooms
- 1 cup white beans cooked
- 1 tablespoon vegan worchershire sauce
- 1 tablespoon bragg's liquid aminos
- freshly-ground black pepper and sea salt to taste
- Carbohydrate 81.19664993072 g
- Cholesterol 0 mg
- Fat 3.0557201811885 g
- Fiber 12.3973975512481 g
- Protein 20.84820105516 g
- Saturated Fat 0.568392013115296 g
- Serving Size 1 1 Serving (525g)
- Sodium 592.482196286674 mg
- Sugar 68.7992523794719 g
- Trans Fat 0.428961902668465 g
- Calories 424 calories
Step-by-step
- Add the olive oil to a pot over medium heat.
- Add the onions, garlic, and mushrooms, and saute for about 3 minutes.
- Add the remaining ingredients and simmer for 20 - 30 minutes.
- Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).
- Add freshly-ground black pepper and sea salt to taste.
- Garnish with some crushed pepper, fresh herbs, or a drizzle of olive oil.
- Serve hot.
Will this batch double cleanly in a standard four-quart stockpot? Doubling works well, but salt does not scale linearly. Halving the batch is equally straightforward if cooking for one or two people, though you must reduce the simmer time by five minutes to prevent over-reduction of the vegetable broth. Mushrooms contain roughly ninety percent water. Sautéing them for three minutes releases that moisture rapidly. Watch for the mushrooms to shrink by half and turn deeply golden before adding liquids. This visual cue signals proper caramelization. Puréeing hot liquids requires caution. Steam builds pressure instantly inside enclosed spaces. Cool the pot slightly before blending, or vent the lid properly. An immersion blender operates safely inside the pot without transferring hot batches. Cooked brown rice and white beans provide natural thickening starches once blended. No thermometer is required for this soup. Judge doneness purely by texture. The vegetables should yield entirely to a paring knife point without resistance. Store leftovers in an airtight glass container for up to four days in the refrigerator. Reheat portions gently on the stovetop over medium-low heat until steaming.
