Why do I need to soak the dried porcinis in milk?

Soaking the porcinis in vegan milk helps rehydrate them and infuses the milk with their earthy flavor, which is then added back into the soup.

What is the purpose of adding white wine to this mushroom soup?

The white wine is added to the cooked mushrooms and onion, where it evaporates, contributing a subtle acidity and depth of flavor to the soup.

How do I get a perfectly smooth texture for this mushroom soup?

The recipe instructs to puree the soup with an immersion blender until it reaches a smooth consistency, incorporating all the vegetables and liquid.

Can I add a garnish to this vegan mushroom soup?

Yes, the recipe suggests optionally garnishing the finished soup with sauteed cashews for an added crunch and richness.

How should I store leftover Mushroom Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This type of pureed soup generally freezes well for longer storage.

7 years ago

Mushroom Soup
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A bowl of creamy vegan mushroom soup, garnished with sauteed cashews and a sprig of fresh parsley, served on a rustic wooden surface.

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Discover more recipes with these ingredients

Mushroom Recipes

Mushroom Soup [Vegan]

Dairy Free

Vegan

This mushroom soup is creamy and full of deep and rich mushroom flavor - so good!

Ingredients You Need for Mushroom Soup [Vegan]

4 cups white mushrooms in slices
7/8 cup potato, cut
1 1/8 cup onion, finely chopped
1/4 cup dried porcinis
1/2 cup vegan milk
1 cup parsley
2 tablespoons White wine
6 tablespoons olive oil
salt and pepper

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How to Prepare Mushroom Soup [Vegan]

Moisten the porcini in the milk for 2 hours. Drain them without getting rid of the milk, and dry them.
Heat 3 tablespoons oil and cook for with the onion for one minute. Add the mushrooms (both fresh and dry). Cook for 2-3 minutes and add the wine. When it evaporates, add water, potato and parsley.
When the vegetables boil, add salt, pepper, milk and the remaining oil.
Puree with an immersion blender until smooth. Optionally garnish with sauted cashews. Enjoy.