Mushroom Medley Vegan Soup is the outcome of farmers market shopping, and the desire to create a delicious hearty meal that is both healthy and vegan!
Song of the day: “Human Touch” by Bruce Springsteen.
Mushroom Medley Vegan Soup is a dish that stands alone in flavour and textures. Rich in earthiness and a surprise hit of coconut milk will have your spoon going for seconds and thirds. A perfect pick me up lunch or even a light healthy supper, either way, it will be delicious.
I know you are thinking, the season has changed and the weather is becoming hot and sunny, why have a hot soup? Well, one thing that I have learned is that by eating something hot it tempers the body temperature and after eating the hot soup things cool off, and actually for me, I feel a cooling process happen. I remember when I had a construction company and one of my workers was from El Salvador, his name Alphonso. I would watch him day in and day out eat jalapeno peppers, and he would also rub the bitter pepper on his lips. I had to ask him one day why he did that, and his response was that it kept him cool. Was I going to rub jalapeno peppers on my lips to cool down on a hot day? I don’t think so, as I am not El Salvadorian and didn’t have a hot pepper for a soother, but I will have a bowl of warm soup to prove my point.
I have to say that with this soup you can have it lukewarm. Actually, I prefer it that way as the flavours intensify and that magnificent mushroom medley comes to the forefront tantalising out appetite and palate.
This picture sums up how easy the soup is to make, especially if you have some vegetable stock already made. Thanks to my lovely wife Nicoletta, who is the best sous-chef, always has everything ready to go and her pictures speak for themselves. Just thought I would mention that. All you need is onion, herbs, garlic, coconut milk and of course some soup stock and the star, a nice basket of organic mushrooms. We are fortunate to have these beautiful morsels at our local farmers market. and the variety in this mushroom medley is always in abundance at the Mona Food stand.
With the large amounts of rain we have had in the spring and the elongated winter season before the rain, mushrooms are spouting their way into existence. Just the other night we were invited to a friend’s place, a fellow blogger Margaret and her husband Raymond. She made a lovely pasta dish with some morels that she picked not far from their country acreage home, just west of our fair city. I have to say those mushrooms were so delicious and juicy and with just a hint of white truffle oil, was so delicious that plates were left clean. Back to our mushrooms, our basket consists of portobellini, crimini, and some of those cute enoki, and always welcomed oyster mushrooms. This is going to give great diverse flavour and texture to our soup.
A quick saute of onion and garlic, and a toss of the mushrooms all chopped up, with a dash of herbs and a little white wine to braise this lovely mushroom medley, we are ready for the final touches. In goes the broth and some coconut milk, and with a little time and loving attention, the Mushroom Medley Vegan soup is ready to serve.
When I serve this type of soup, I don’t like to get right into eating it. I ladle some in a bowl and let it just sit and mingle, so all those beautiful ingredients have a chance to get to know each other. And like I said before the flavour heightens when it cools a bit. Even overnight, the next day the taste is just so elevated. I had some for lunch and so enjoyed it.
The look of this mushroom medley soup is so comforting. The beautiful deep golden hue. The amazing flavour pockets of garlic shoot and herbs, and not forgetting the vast amounts of mushrooms rising to the surface as your spoon plays a bit with the broth. The flavour is amazing, the crimini pungent and acidic, the portobellini meaty and juicy, the enoki cute, plump and tender, and the oyster with its always velvety earthy profile all bathed in that rich vegetable broth that just makes these mushrooms glisten and float on your tongue. The herbs adding hints of brightness and strength and that coconut milk just gives enough creaminess to this dish that makes it so luxurious, not to mention that backdrop of subtle nuttiness.
So if you’re making up the meal plan for the week, you want to mix things up a bit and take a break from the norm protein intake, and you have a nice array of mushrooms, why not make this wonderfully tasty Mushroom Medley Vegan Soup! I would, oh wait a minute, I did! and loved it, and so did Nicoletta, right down to the last drop!
Song of the Day: “Human Touch” by Bruce Springsteen.
- 1 portobellini mushroom
- 1 oyster mushroom
- a bundle of enoki mushrooms
- 6 crimini mushrooms
- 3 tbsp e.v.o. oil
- 1 small onion, chopped
- 1 Tbsp dried thyme
- 1 garlic shoot, chopped
- 1/4 cup of coconut milk
- Salt and pepper to taste
- Pinch of paprika
- Dash of onion powder
- 5 cups vegetable broth
- Splash of white wine, whatever you have available
- Clean and wash all the mushrooms and chop into nice small pieces.
- In a medium to large saucepan heat up olive oil.
- Toss in onions and saute for about 5 minutes or until onions soften.
- Add in garlic shoot.
- Toss in mushroom medley and stir frequently, cooking for about 5 minutes.
- Season with salt, pepper, onion powder, and paprika.
- When mushrooms begin to soften add in a splash of white wine and let reduce for about 10 minutes.
- Pour in broth and stir well.
- Pour in coconut milk and stir again incorporating the milk and ingredients really well. Turn heat to low and simmer uncovered for another 10-15 minutes.
- Take off heat, and ladle into bowls.
- Let sit for about 5 minutes to cool off a bit.
- Ready to serve.
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We love mushrooms at Sugarlovespices. Can we suggest you another beautiful and delicious vegan dish, featuring mushrooms?