Yum yum yum this was such a delicious and easy soup (practically just three ingredients!). It felt like it could have been served at a fancy restaurant. This mushroom soup is so creamy, you will never be able tell it’s vegan! The dairy-free secret is the cream that rises to the top of the coconut milk can, but don’t worry, there is no coconut taste here; just a creamy velvety umami dream.
I quickly whipped up some homemade croutons by toasting bread cubes in the oven, which were a welcome crunch! Plus, we used the soup leftovers as a creamy pasta sauce, and it was equally as delicious. I love when we can give leftovers a new life.
2 Tbsp vegan butter
1 package baby bella mushrooms, sliced
salt and pepper
1 cup coconut cream (thick cream that rises to the top of full fat coconut milk)
1 Tbsp red wine vinegar
7-8 dried porcini or shiitake mushrooms
chopped chives and freshly made croutons for garnish
In a deep skillet over medium heat, add butter. Once melted, add sliced mushrooms and stir occasionally for 10-15 minutes, or until browned and they start to stick to the bottom. Then, season with salt and pepper, and set aside about 1/2 cup of the mushrooms on a paper towel. To the skillet, add the coconut cream and let simmer for a few minutes until the cream is the color of chocolate milk.
Meanwhile, in a small saucepan, add dried mushrooms and 3 cups of water, bring to a boil, and boil for five minutes. Remove from heat.
In a blender, carefully pour the rehydrated mushrooms and their broth, the coconut cream mixture, and a splash of red wine vinegar. Place a kitchen towel over the lid and blend until smooth. Split between two bowls and garnish with remaining mushrooms, chives, and croutons.