VEGAN MUSHROOM AND SMOKED PAPRIKA SOUP

Step-by-Step Directions

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 5-7 minutes, until translucent.
3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the sliced mushrooms and cook for 10-12 minutes, until they release their moisture and begin to brown.

Step 2: Make the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to combine.
2. Cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste.

Step 3: Add the Liquid

1. Slowly pour in the vegetable broth, stirring constantly to avoid lumps.
2. Add the coconut milk, soy sauce or tamari, dried thyme, and dried rosemary.
3. Stir well to combine and bring the mixture to a boil.

Step 4: Simmer the Soup

1. Reduce the heat to low and let the soup simmer for 15-20 minutes, until it thickens and the flavors meld together.
2. Season with salt and pepper to taste.

Step 5: Blend the Soup

1. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
2. Return the blended soup to the pot and stir well.

Step 6: Serve and Enjoy

1. Ladle the vegan cream of mushroom soup into bowls.
2. Garnish with fresh parsley if desired.
3. Serve hot and enjoy!

Tips and Shortcuts

• Mushroom Variety: Use a mix of mushrooms such as button, cremini, shiitake, or portobello for a more complex flavor.
• Thicker Soup: Add diced potatoes to the soup along with the liquid ingredients for a thicker, heartier soup.
• Flavor Boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.

Storage and Leftovers

Store any leftover vegan cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. This soup also freezes well—simply cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Food and Drink Pairings

This vegan cream of mushroom soup pairs wonderfully with a slice of crusty bread or a fresh green salad for a complete meal. For a beverage pairing, try a glass of dry white wine such as Sauvignon Blanc or a light, herbal tea.