recipes:mushroom_feb_17_2025
This is an old revision of the document!
VEGAN MUSHROOM SOUP
- 1 Tbsp Olive oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 tsp Thyme
- 1 tsp Basil
- 5 cups White Button Mushrooms (480g) Sliced + 2 cups other shrooms of choice
- 2 Tbsp Soy Sauce or Tamari if gluten-free
- 14 ounce vegetable stock
- Salt To taste
- Black PepperTo taste
- Garnish - Pepitos or croutons
- Add the olive oil to a pot with the onion and garlic, add basil and thyme, sauté until softened.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for another 10 minutes uncovered to allow some of the water to cook off.
- Then add the stock and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend.
- Add sea salt and black pepper to taste. For a boost, add some paprika to taste.
- Run thru your blender or use immersion blender briefly. Puree, do not liquify!
- Reheat, garnish, & serve.
recipes/mushroom_feb_17_2025.1739836692.txt.gz · Last modified: 2025/02/17 18:58 by 192.168.1.78