Vegan Mushroom Soup
I have recently had a lovely mushroom soup in a pub after a cold walk along a Devon beach, and it was so warming, delicious and comforting, that even my partner, who is not a big fan of mushrooms, have ordered some. Since then, I have planned to make something similar at home soon. And the other day, when shopping, I have noticed some nice looking chestnut mushrooms in the produce section, with a label claiming they are “full of vitamin D”. That kind of marketing works on me. We all need a little more vitamin D in our lives when sunshine is scarce. So in the basket they went, and I give you this very simple and yummy vegan mushroom soup. The soup is also free from flour, which is often added into mushroom soups. I simply don’t find it necessary, the soup is thick enough as is.
Mushrooms, Vitamin D and Sunshine
Please note that mushrooms are not that high in vitamin D. They do contain it, but if you’re a vegan (or even if you’re not, it depends), and do not live in a place with plenty of sunshine, you might need to supplement vitamin D in winter. If in doubt, get yourself checked out with a blood test. Vitamin deficiencies are not fun. When you do get some sunshine, fifteen minute exposure a day in moderate climate, without sunscreen and not through glass, should do it.
- 2 tsp oil
- 1 brown onion, sliced
- 1/4 tsp dried thyme
- 250 g chestnut mushrooms, sliced or roughly chopped
- 1 clove garlic, sliced
- vegetable stock
- 2 tbsp soya or other vegan cream
- ume seasoning
- black pepper
- 2 more tsp vegan cream
- toasted pumpkin seeds
- chopped parsley
- Heat the oil in a saucepan over medium heat.
- Add the onion, reduce the heat, and gently cook it with the thyme, and a pinch of salt and nutmeg each, for about 10 minutes.
- In the meantime, slice or chop the mushrooms.
- Add them in when the onion is soft and fragrant, add another pinch of salt and bring the heat up a little. Cook till the mushrooms soften up and let out their moisture.
- Add the garlic and cook for a bit longer.
- Add the stock, bring to boil and simmer for 10 minutes.
- Blend the soup till smooth.
- Add the cream, and adjust taste with umeboshi seasoning, black pepper and more nutmeg if preferred.
- If you prefer a soup with a bit more texture, take couple of spoons of mushroom pieces out before blending, then return them into the soup after blending.
- Try different kinds of herbs to vary the taste next time (though thyme is lovely).
- If you garnish the soup with cream, and don’t manage to make swirls because it’s too thick and makes drops instead, take a fork, skewer or cocktail stick and draw it gently couple of times through the drops of cream to create a pretty swirl.
- Blending soups and sauces is easiest using an immersion blender. It’s also easier to clean.