Cream of Mushroom & Potato Soup
I've come to learn you don't need cream to make a soup creamy.
The default substitute in plant-based cooking appears to be coconut milk. I love coconut milk in soup but I must admit it can get 'played'.
Also, Robin doesn't care for it so much. He says it makes the soup sweeter, which he finds strange. He also thinks it's strange to have fruit in salad.
For the record: I like sweet soups and I adore fruit in salad. So. Agree to disagree.
But he loves mushrooms. Seriously loves them. I don't think I've eaten as much mushrooms in the past month as I have in the past year combined.
So the question became: how to make a creamy mushroom soup without coconut milk?
The answer: potatoes.
To say he loved this soup is an understatement. When he remembered the next day that we had leftovers he squeeled. When he finished the last bowl, he pouted. The day after that I was making a new soup and I asked what kind he wanted to which he responded, "I really liked that mushroom one!" Message received: this soup was a winner.
I'm glad I wrote the recipe down for this post. I tend to just mix random things together and can never re-create a dish when someone says they like it. But this time I can! And re-made it certainly will be.
One other interesting thing he mentioned that I think is worth noting: the first bite he took he said, "Mmm, it's really good. It tastes like there's meat in here."
The texture of the mushrooms and the earthiness imparted by both the mushrooms and potatoes makes this a very hearty and flavourful soup. If there's a family member or friend you can't win over with plant-based soups, try this one.
Enough blabbering. Time to make and enjoy. Yumm-o!
Cream of Mushroom & Potato Soup
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 servings Prep Time: 5 min Cook Time: 30 min Total Time: 35 min
2 tsp (10mL) olive oil
2 medium yellow onion, diced
3 large cloves garlic, finely minced
6 cups cremini mushrooms, coarsely chopped*
3 medium potatoes, peeled, diced into 1 cm cubes
2 mushroom bouillon cubes
4 cups (1L) water
1 tsp (3g) dried thyme
1/8 tsp black pepper, plus more to taste
INGREDIENTS: Optional Garnish
shredded red cabbage
Fresh basil leaves or thyme
Herb toast or croutons
In a large pan on high heat, sauté the onions in oil stirring frequently until the onions caramelize, about 8 minutes. Add splashes of water as needed to avoid burning and to bring out the caramelized colour from the base of the pot. While the onions caramelize, prepare the potatoes and mushrooms.
Once the onions are lightly caramelized, add the garlic and sauté until lightly browned, about 2 minutes. Reduce the heat slightly if needed.
Add the remaining ingredients to the pot, except for the mushrooms, bring to a gentle boil for 5 minutes, then reduce the heat to medium-high and add the mushrooms. Allow to simmer for about 15 minutes, or until the potatoes are cooked.
Taste test, add more pepper if desired, plate, garnish, and serve while hot.
*You can use button/white mushrooms instead, although cremini mushrooms offer a firmer texture and deeper flavour.
Leftovers: this recipe is great to prepare in bulk, portion, and freeze for later.
Storage: store in an airtight container in the fridge for up to 4 days. Store in an airtight container in the freezer for up to 2 months.