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vegan cream of mushroom soup

Portobellos

14 oz portobello mushroom caps

4 Tbsp neutral or olive oil

2 cloves garlic, sliced thin

salt as needed

  1. Remove whatever stems are attached to 2 of the caps Slice these 2 mushrooms, first in half across the equator, then into 1/8" thin slices. Set aside.

  2. Rub the remaining 2 mushrooms with the oil and garlic slices. Season generally with salt.

  3. Roast in oven at 425℉ for 15 minutes in a heavy bottomed pan.

  4. Cut one roasted mushroom into quarters and remove the stem from the other. Place the quartered mushroom and the roasted stem from the other into a heavy saucepan and set aside. Slice the remaining roasted mushroom in the same manner as the raw mushrooms.

 

Soup Base

48 oz full fat oat milk

2/3 cup shaoxing wine

1 Tbsp gluten-free Golden Mountain seasoning or Liquid Aminos

reserved roasted portobello mushrooms

1.5 oz dried porcini mushrooms

1/2 tsp ground white pepper

a few fresh herb scraps such as thyme, rosemary, savory (poultry herbs)

  1. In the pan containing the reserved mushrooms, add the remaining ingredients. Bring to a slow simmer over low heat. Cook for about 1 hour, or until dried mushrooms have softened completely.

  2. Strain out half the liquid and reserve. Puree remaining ingredients in blender and reserve.

 

Soup Guts and Finishing

4 Tbsp oil

reserved sliced raw portobello mushrooms

1 medium onion, small dice

4 cloves garlic, sliced thin

2 Tbsp minced "poultry" herbs

1/2 cup shaoxing wine

reserved roasted mushroom slices

salt as needed

  1. Place a heavy skillet over high heat.

  2. Toss raw mushroom slices with the onion, garlic and herbs.

  3. Add oil to the hot pan, followed by the mushroom mixture.

  4. After 2 minutes, stirring often, season the mixture with salt. It will soon release liquid. Keep stirring until liquid has evaporated, then add shaoxing wine. 

  5. Lower heat and keep at a simmer. 

  6. Add the reserved roasted portobello slices, the strained mushroom base and the mushroom puree. Season with salt if needed and msg if desired. 

  7. Serve with a thick, juicy steak.  

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