We’ve been traipsing around in the woods picking chanterelles this week, so you know what that means! Well, besides making my favorite dinner ever, it means that it’s mushroom soup time! Here’s a creamy but not too heavy, versatile, vegan soup to bring you all the fall comfort.
- 1 lb mushrooms, sliced use any combination, I like crimini, portobello, and chanterelles when they are in season
- 1 onion, chopped 8-10 oz
- 1 handful kale, chopped optional
- 1 can butter beans or white beans, drained and rinsed 9 oz
- 2.5 cups milk of choice (I use fresh soymilk or another non-dairy milk on the richer side) 20 oz
- 1/2 cup regular fat coconut milk 4 oz
- 2 Tbsp olive oil 1 oz
- 2 tsp vegetable bouillion paste
- 2-3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 Tbsp soy sauce or tamari for gluten-free, or coconut aminos for soy-free
- 1 tsp salt or more to taste
- 1/2 tsp black pepper or more to taste
- 2 tsp arrowroot powder + 2 Tbsp water or cornstarch if not following BLE
- 1 tsp garlic powder
- 1 tsp nutritional yeast optional
- Prepare the mushrooms by trimming the stems and shredding or chopping into large slices, strips, or chunks, depending on the type of mushroom.
- Heat the olive oil in a heavy bottomed soup pot or Dutch oven over medium heat.
- Add the onion, garlic, oregano, thyme, and basil and sauté for a minute or two.
- Add the mushrooms and the soy sauce, and cover the pot.
- Cook on medium high, covered, for around 10 minutes. The mushrooms will release a lot of water.
- After 10 minutes, remove the lid, add the veggie boullion, salt, and pepper and cook for a further 10 minutes uncovered to allow the water to evaporate.
- When the mushrooms start to stick, turn the heat down to low and add the milk, coconut milk, and drained beans.
- Stir the arrowroot powder with 2 Tbsp of water in a tiny bowl with a fork or with your finger to make a paste. This is to avoid lumps and to evenly thicken the soup. Add it to the pot and stir.
- Bring to a very low simmer. You don't want to boil coconut milk or non-dairy milk or it will curdle. Only heat it through, gently simmer for a minute or two to thicken and meld the flavors, then remove from heat. Add the kale in the last couple of minutes, if using.
- Stir in the garlic powder and nutritional yeast, if using. Add soy sauce, salt, pepper, and herbs to taste.
- If desired, you can swap out the plant-based milk for regular milk 1 to 1, and the 1/2 cup (4 oz) of coconut milk for 1/4 cup (2 oz) of heavy cream.
- The coconut milk is in a small enough amount that it doesn’t contribute a coconut flavor, it only adds creamy richness.
- To make this dish oil free, dry sauté the veggies at the beginning and add 4 oz more coconut milk to replace the 2 fat servings.
- Notes for Bright Line Eaters
- Yes, small amounts of arrowroot powder on occasion is BLE-compliant!
- To serve this soup, divide the finished batch evenly among 4 bowls or storage containers if batch cooking. Each serving contains the amounts shown at the top of this recipe. Or, see this post about weighing mixed category meals.
- The veggie amounts in this recipe aren’t very precise, but yield roughly 6 oz per serving after cooking. The raw amount starting out is much higher than 6 oz per serving, but the veggies cook down a lot. To have greater precision, you could weigh the veggie mixture after they cook down, before adding the liquid.
- For maintenance, serve over 4 oz of cooked barley. Yum!