Cream of Mushroom Soup

I guarantee this mushroom soup will surprise you at it’s simplicity but also it’s flavour. I used to not have cream of mushroom soup because I used to find it bland and gloopy, until I made it for myself. I figured the way to ramp up the flavour was to use dried mushrooms such as shiitake and porcini, and using them packs a punch of mushroom savoury flavour that is delightful. I don’t use any cream despite the title, or a roux as some recipes suggest. I use firm tofu, which not only provides a good amount of protein but it also makes it creamy and rich while making this soup super healthy.

Cream of Mushroom Soup
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 300 g mushrooms
  • 25 g mixed dried mushrooms (porcini, oyster)
  • 25 g dried shiitake mushrooms
  • 125 g extra firm tofu
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 tbsp tamari soy sauce
  • 1 tsp Maggi seasoning (optional)
  • 1 litre of water
  • 10½ oz closed sup mushrooms
  • 1 oz mixed dried mushrooms (porcini, oyster)
  • 1 oz dried shiitake mushrooms
  • 4½ oz extra firm tofu
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 tbsp tamari soy sauce
  • 1 tsp Maggi seasoning (optional)
  • 4 cups of water

Instructions

  1. Heat the oil in a large pan and sweat the finely diced onion. When translucent add the minced garlic and cook for a couple of minutes.
  2. Cut the closed cup mushrooms into slices and add to the pan. Cook them until they are soft and have reduced considerably in size.
  3. Add 1 litre of water from a recently boiled kettle, together with the dried mushrooms, dried shiitake mushrooms, the tofu cut into bite sized pieces, tamari soy sauce and Maggi seasoning.
  4. Simmer for about 20-25 minutes on a medium heat.
  5. I like to use my Nutribullet to blend it until smooth and creamy so I allow it to cool considerably, but if you are using a hand blender you don’t have to. You may find it to be a bit thick consistency in which case add a little more water to loosen and season to taste.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 4.50 from 2 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

Leave a comment

avatar