This vegan cream of mushroom soup is so comforting, it will keep you warm through the colder months to come! It comes together effortlessly and delivers a punch of flavour thanks to the dried mushrooms.
Soak dried mushrooms in a bowl with the hot water and set aside.
Clean the fresh mushrooms and cut them coarsely. In a large pot on medium heat, sauté the mushrooms in olive oil. Add a bit of salt. They will start by losing all their water but it will eventually evaporate.
Once the water has evaporated, add chopped onions and cook for 5 minutes, stirring often.Add the rehydrated mushrooms (don’t discard the water!!) and one tablespoon of flour. Cook for one to two minutes, stirring often.
Add dried oregano, the whole garlic cloves, ½ cup of the mushroom soaking water and 2 cups of vegetable stock. Bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes.
With an immersion blender, blend the soup in a more or less homogenous puree according to your preference. Personally, I like a soup with tiny bits of mushrooms in it. If too much liquid evaporated, add more warm broth.
Add cream, mix well and serve. If you have any, pour a bit of truffle oil on the soup before serving to give it a new dimension.
This recipe yield two large soups or four smaller ones. You can easily double the recipe if you want to have leftovers! You can use store-bought cream such as Belsoy or make your own easy 4-ingredient vegan cream. *Nutrition facts are calculated without the cream