I love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don’t stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you’ll look forward to leftovers!
INGREDIENTS:
2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
1/2 C vegan sour cream
1/4 C plain, unsweetened almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste
DIRECTIONS:
In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Once the potatoes are softened (but not mushy—unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup to add them to.
Cook until they are heated through. You can fish out and discard the bay leaf now or later; doesn’t really matter. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly. Serve with some fresh chives on top and season with salt, if necessary. Enjoy!
- 2 Tbs Earth Balance margarine
- 3 cloves garlic, minced
- 4 celery stalks, sliced thin
- 1 small onion, chopped
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp black pepper
- 16-oz cremini (baby portobellos), cut into chunks
- 5-oz pkg. shiitake mixture
- 5 C vegetable broth
- 1 large russet potato, peeled and diced small
- 6-oz jar button mushrooms, drained
- 1 bay leaf
- ½ C vegan sour cream
- ¼ C plain, unsweetened almond milk
- 3 Tbs flour
- ¾ tsp Herbs de Provence
- 2 Tbs nutritional yeast
- Chopped chives
- Salt, to taste
- In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
- Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
- Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
- Once the potatoes are softened (but not mushy---unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup for them.
- Cook until they are heated through. You can fish out and discard the bay leaf now, or later; doesn't really matter.
- In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly.
- Serve with some fresh chive on top and season with salt, if necessary. Enjoy!
