Mushroom soup Recipe

Get your ultimate dairy-free Mushroom soup Recipe, full of umami in every spoon. This rich, comforting, and creamy recipe combines sautéed onions and mushrooms with herbs, coconut milk, and tamari for a taste to remember. The end result is a hearty meal that’s filling and totally vegan; you can easily adjust the flavors according to your preference.

Tip’s for Mushroom soup Recipe UK

Choosing the Right Mushrooms: Chestnut, cremini, and portobello mushrooms will give a richer flavor. These give the extra depth and complexity to your soup.

Sauté Thoroughly: Allow the mushrooms to brown properly before adding any liquids. This caramelization develops umami in the flavors of the soup.

A Good Vegetable or Chicken Broth: The best will be to use homemade vegetable or chicken broth. Since the broth is the base, the taste of it plays a significant role in the soup.

Also Not to Wash Mushrooms: Clean mushrooms by gently rubbing them with a damp cloth or paper towel. Mushrooms are porous and absorb water greatly, which will weaken flavor and texture.

Smoothness by Blending: Blend the soup to a velvet-like result using an immersion blender directly in the pot or in batches transferred to a blender, taking due care in handling hot liquids.

Season Well: Season well, especially towards the end, because overseasoning during cooking may make it too salty. Add a splash of white wine or sprinkle fresh herbs like parsley for brightness.

Add a Creamy Touch: If you prefer creamier soup, stir in a splash of double cream or a dollop of crème fraîche at serving. For dairy-free, use coconut cream or cashew cream.

Garnish Smartly: Top with sautéed mushrooms, drizzled truffle oil, or sprinkled chives for a fancy presentation.

Make It a Meal: You can enjoy your mushroom soup with a crusty baguette or with a side salad so that it becomes a proper and full meal.

Storage: Store the soup in the refrigerator for up to 4 days or freeze it up to 3 months. Let it cool, then transfer it into airtight containers for freezing.

HOW TO MAKE MUSHROOM SOUP TASTY

Homemade mushroom soup is a head and shoulders above canned or store-bought versions. What sets ours apart?
The addition of fresh ingredients brings a richness of flavor to this simple soup.

Garlic:Fresh garlic is preferable, but if you have only minced garlic, that is fine.

Onions:Don’t let the quantity of onions scare you off; two onions-or about ½ cup-provide just the right flavor combination with the mushrooms in this recipe.

Wine: Both the dry red and white wines give an amazing flavor to the soup. You can easily do without the wine if you don’t want it, also without adding extra broth or stock.

Cleaning mushrooms

Cream of Mushroom Soup

Cooking the mushrooms

• Saute the onions and mushrooms with the herbs in it till the onions become soft and the mushrooms golden brown.
  
• Once the mushrooms are browned, add the garlic, so it does not burn. Cook for another minute, until fragrant.
  
  Add the flour in order to thicken the soup and make it a little creamy; stir until the flour coats the mushrooms.
  

I used coconut milk instead of regular milk because its flavors simply complement the dish. To this vegetable broth, I added a hint of tamari, lemon juice, and vegetable bouillon for more umami richness.

Whisk the broth mixture into the floured mushroom mix, continuously stirring until it reaches a gentle boil. That is how you get the flour mixed proper and absorbed into the broth.

Once it lightly boils, lower the heat and let the soup simmer for 10 minutes to let the flavors meld.

Taste the soup and adjust salt and pepper to your liking. Serve hot this delicious vegan mushroom soup!

FAQs for Mushroom Soup Recipe:

1. Can I substitute coconut milk with any other type of milk?
You can replace it with any non-dairy milk such as almond milk, soy milk, or oat milk. Keep in mind that every kind of milk will affect the flavor and creaminess of the soup to some extent.

2. Can I use Tamari in this recipe?
If you are short of Tamari, you may use soy sauce as a replacement. Just make sure to use gluten-free soy sauce to make it gluten-free or use any other gluten-free alternative.

3. Can I make this ahead of time?
Absolutely! This mushroom soup can be prepared ahead and then stored in an airtight container in the refrigerator for up to 4 days or frozen up to 3 months. Just reheat gently before serving.

4. What if I don’t have vegetable bouillon?
If you do not have vegetable bouillon, you can just use vegetable broth alone and flavor it with herbs and spices. You can also add a splash of soy sauce or a dash of miso for added depth.

5. Can I have thicker, creamier soup?
If you want thicker, creamier soup, blend part or all of it with an immersion blender or with a regular blender. If you like it even creamier, add a splash of non-dairy cream or cashew cream.

6. Are there other vegetables I can add to this soup?
Of course, there are other vegetables you can add to the soup, like carrots, celery, or spinach. Just make sure to adjust the cooking time accordingly so that all vegetables are tender.

7. How do I adjust the seasoning to my taste?
Taste the soup toward the end of cooking and season with extra salt, pepper, or a squeeze of lemon juice to get the balance right.

8. Can I substitute dried herbs with fresh ones?
Yes, you can substitute dried herbs with fresh herbs. Just use roughly three times the amount that the recipe calls for in fresh herbs and add them towards the end of cooking to keep their flavor preserved.

9. Is this soup gluten-free?
Yes, if you use gluten-free Tamari and any additionals you add are gluten-free, this soup is gluten-free.

10. I can make this soup spicier by: If you like a little heat, add a pinch of red pepper flakes, a dash of hot sauce, or a small amount of cayenne pepper to taste.