With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup that will wow your tastebuds. Perfect for holiday dinners!
– Dried porcini mushrooms – Fresh mushrooms – Extra virgin olive oil – Onion – Garlic cloves – Vegan butter – Kosher salt – Dry white wine – Rosemary – Vegetable broth – Raw cashews – White miso paste – Soy sauce or tamari – Dijon mustard – Chives and/or parsley
If using homemade mushroom stock, cover the dried mushrooms with room temperature water. Weight to submerge and soak for 30 minutes. Strain the liquid through a sieve, keeping the stock. Wash the rehydrated mushrooms well and slice.
In a Dutch oven or large soup pot, heat the olive oil over medium-high. Add the diced onions and cook until starting to soften. Add the garlic and cook for 1-2 minutes.
Now add the vegan butter. Once melted, add the sliced/torn mushrooms (and rehydrated mushrooms, if using).
Cook for about 5 minutes, or until shrooms are softened. Pour in the white wine and scrape up any browned bits, simmering until the smell of alcohol has dissipated.
Pour in the vegetable broth and homemade mushroom stock. Add the bundle of herbs and simmer, covered, for 15 minutes.
Scoop out 1/3 to 1/2 of the soup and transfer it to a stand blender. Add the cashews, soy sauce, and miso, and blend until the soup is creamy and smooth. Pour this blended soup into the remaining soup in the pot. Stir well and simmer for 5 to 10 minutes, until the flavors have developed and soup has thickened a bit.
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