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Mushroom and Rosemary Soup

Mushroom and Rosemary Soup is so unbelievable rich and hearty, that you won't believe it's vegan. Quick and easy to make, it's the perfect comfort food meal for a fall or winter night.

Course Soup
Cuisine American
Keyword comforting soup recipes, creamy vegan soups
Prep Time 45 minutes
Total Time 45 minutes
Servings 4 to 6
Author Valentina K. Wein

Ingredients

  • 4 tablespoons olive oil, divided
  • cup onion, roughly chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh rosemary, washed and dried, finely chopped
  • 2 pounds Crimini mushrooms, washed and dried, divided
  • cup cream sherry
  • cup Yukon Gold potato, peeled and roughly chopped
  • 4 cups vegetable stock
  • salt and freshly ground pepper to taste

Instructions

  1. Chop about three-fourths of the mushrooms into quarters, and thinly slice the remaining fourth. Set them aside in separate bowls.

  2. Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat.

  3. Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.

  4. Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
  5. Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the quartered mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining quartered mushrooms and cook until any liquid that comes out of the mushrooms has completely evaporated and the mushrooms are golden brown, about 15 minutes.

  6. Turn the heat to low, add the sherry and stir. Turn the heat back to high and cook until all but about 2 tablespoons or so has evaporated. This should only take a couple of minutes.
  7. Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock.
  8. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
  9. While the soup is simmering, heat a medium-sized sauté pan with the remaining tablespoon of olive oil. Turn the heat to high and add the thinly sliced mushrooms. Sauté until they are nicely browned on both sides, about 10 minutes. Season to taste with salt and pepper. Set aside.

  10. Use a powerful blender to puree the soup until it's as smooth as possible.

  11. Then add in the sautéed, sliced mushrooms and Season to taste with salt and pepper. (They look pretty floating on top.)

Recipe Notes

If you use a standing blender for hot liquids, you have to hold down the lid very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!