Rich and velvety smooth, this vegan cream of mushroom soup is really, really good. Loaded with vitamins, minerals and antioxidants, it’s vegan and gluten free.
Instead of cream, I pureed cooked cauliflower with onions, garlic, celery and some of the mushrooms to make a really ‘creamy’ texture that’s pretty amazing. Most of the mushrooms I slice and sauté to add to the pureed veggie’s to keep the texture and bite of the mushroom.
Double check your wine to make sure it’s vegan and or gluten free. The wine can always be omitted, just add a little more stock if you have concerns.
- 1 Cauliflower
- Olive oil
- 5 8-ounce containers of mushrooms, I used baby Portobello mushrooms
- 4 Cloves garlic
- 1Qt Vegetable stock (amount of stock varies depending on the size of the cauliflower)
- 1 ½ Cup white wine (I used Sauvignon blanc) not too sweet
- Dry thyme
- Fresh parsley
In the sauce pan, over medium high heat, add:
- 2 Tablespoons olive oil
- 1 chopped onion
- 1 stalk celery, diced
Sauté until onions are just softened, add:
- 2 8-ounce containers of mushrooms (rinsed)
- 4 cloves garlic, crushed / chopped
Sauté until mushrooms begin to release their juices, add:
- 1 cauliflower, stem remove, roughly chopped
-Reduce heat to medium low, cover and steam about 15-20 minutes
-Add vegetable stock and white wine, bring to a simmer. Cook another 15 minutes.
-Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you’d like for desired thickness.
-Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous so use an oven mitt or kitchen towel to hold lid, carefully pulse then puree veggies until smooth and creamy.
-Repeat until all the soup is pureed
-Salt and pepper to taste
MEANWHILE: This can be done simultaneously with the puree:
-Heat the skillet to high
- Add remaining mushrooms
- 1 tablespoon dry thyme
- salt and pepper to taste
When mushrooms are browned and all of their liquid is dry, add to the puree.
Place in a bowl and sprinkle with chopped fresh parsley.