Creamy Vegan Potato Mushroom Soup

After scoring a giant bag of white button mushrooms from the discount bin at the Co-0p, I found this amazing mushroom soup recipe online. The originating blog seems dormant since 2009, so I’m paraphrasing the recipe to preserve it.  This blog of mine Hey! Vegan! has been asleep since 2014…  so this is a good time to start sharing great found and original recipes again.  Happy New Year!

My photo below doesn’t do the soup’s deliciousness justice. FYI, I did not add the truffle oil, and used an on hand mix of yukon and purple potatoes.  And, as I explained to my brother, this version doesn’t serve up the same nostalgia as Campbell’s Cream of Mushroom, but I think you’ll agree that it’s a keeper.

Ingredients:

• 1 tbs olive oil
• 6-8 peeled potatoes (Yukon gold or similar) diced
• 1 large carrot sliced
• 2 yellow onions diced
• 3-5 cloves garlic minced
• ½ lb mushroom (button or wild mix)
• 1/3 c tamari soy sauce
• 1 ½ tsp dried dill (1 tbs fresh)
• ¾ tsp dried rosemary (1 ½ tsp fresh)
• 1 c water
• 4 c veg broth
• 2 c plain soy milk
• tiny capful truffle oil (optional)
• pepper to taste

Directions

1. Saute onion in oil for ~5 min
2. Add carrots and garlic and sauté another ~5 minutes.
3. Add mushrooms, tamari, dill and rosemary, ~saute another ~5 adding water if vegetables start to stick.
4. Add potatoes, broth and the water (if not already added.)
5. Bring to a boil and then simmer ~20 minutes until potatoes are soft.
6. Add soy milk and heat just enough to warm through.
7. Add pepper and enjoy.

 

 

Beans, Corn, & Greens Soup

I only post recipes that turn out to be in the range of very good to awesome.  This one rates an AWESOME and is from the Moosewood Restaurant Simple Suppers cookbook, appropriately subtitled: fresh ideas for the weeknight table.   This is a great recipe to have on hand because it can be whipped together quickly with mostly on hand ingredients.  You can substitute different beans and different greens to end up with slightly different soups from a common base.  I used black beans in this recipe and it had a tex-mex feel, especially when eaten with tortilla chips.  I’m for soup all summer long.  Stay tuned for gazpacho.

Bean, Corn & Greens Soup

• 1 c. chopped onions
• 1 tbs olive oil
• 2 tsp ground cumin
• 1 tsp ground fennel
• 1/2 tsp red pepper flakes or 1/4 tsp cayenne
• 2 cups chopped greens (kale, collards, chard, most any greens will work)
• salt (optional)
• 1 28 oz can of diced tomatoes
• 1 15 oz can of beans drained (black, white, red, black-eyed peas, etc will work fine)
• 2 cups frozen corn kernels
• 1 c water or veg broth
• chopped fresh cilantro

In a soup pot, on medium heat, saute the onions in oil until softened (6-8 minutes).  Stir in the cumin, fennel, red pepper, and kale.  Sprinkle lightly with salt (OK to omit if you are limiting salt) and cook until the kale is wilted, 3-4 minutes.  Add the tomatoes, beans, corn, and water.  Bring to a low boil, reduce the heat, cover and simmer for about 10 minutes.  Add more water for a brothier soup.  Add chopped fresh cilantro prior to serving.