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What do you do with your leftovers? How about a nice healthy soup.
Jump to RecipeMy Vegan Gluten Free Mushroom Soup was developed because of the leftover mushrooms I had from my VEGAN MUSHROOM RIBS. I used the stems from King oyster mushrooms for this recipe and had the caps left over. I also had the pieces that I cut off as I squared off the stems for my ribs. To amp up the mushroom flavor, I added more mushrooms including bella mushrooms. The best thing about a mushroom soup is its earthy flavor.
Soups are easy to make but creating a deep flavor is the challenge. Mushrooms have taste but not a lot. The flavor comes from other vegetables, fresh herbs, and spices. The mushrooms have earthiness but take on the flavors of the other ingredients so well. My soup was also really hearty with the inclusion of cannellini beans and creamed corn.
The other comment I would make about this soup and soups in general, they are a great reservoir for clearing out the fridge and the pantry. Which is another way to say, take advantage of what you have on hand. Choose items that you simply like to eat and add them in to your soup.
The cast of characters.
Developing the GF Mushroom Soup.
The Vegan Gluten Free Mushroom Soup plated.
Vegan Gluten Free Mushroom Soup
My Vegan Gluten Free Mushroom Soup is so hearty. Soups can take on a lot of flavor from the herbs and spices, in addition to, the mushrooms.
Ingredients
- 8 Ounces Oyster Mushrooms
- 12 Small Carrots chopped
- 1/4 Bunch Parsley rough chopped
- 1 Whole Small red onion diced
- 1 Can Creamed corn
- 1 Can Cannellini beans
- 4 – 6 Cups Vegetable stock
- 1 Tbsp Mushroom base
- 3 Tbsp GF Flour
- 1 Tbsp Lemon juice
- 6 Sprigs Fresh thyme
- 1 Tsp Himilayan salt
- 2 Tsp Ground black pepper
- 2 Tsp Spanish paprika
- 1 Tbsp Olive oil
- 3 Cloves Garlic minced
Instructions
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Begin by heating the oil in a big pot. Once hot, add the red onion and cook until softened – 4 – 5 minutes. Add the carrots and cook for 2 minutes. Follow with the garlic and cook for a minute. Add in all the mushrooms and cook for 3 – 4 minutes. Now, add in the gf flour and mix well.
Add in the stock and the thyme and simmer for 10 minutes followed by the cannellini beans and the creamed corn. In lieu of sour cream, add a cup of coconut milk if you want the soup creamy.
Serve and enjoy!
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