October 29, 2018


Chef Mark Allison's Column

Store bought creamy mushroom soup that is not full of crazy ingredients can be hard to come by these days. Trying to find a vegan version is pretty much impossible (read the label very carefully). Even if you do, it's likely full of salt, preservatives additives and colorants. Well not anymore!

This mushroom soup (easy to turn into vegan soup) is quite honestly the best mushroom soup I've ever made. Hands down, no contest, I'm sure you will enjoy it as much as we do. Plus its easy, like all my recipes, the kids could make this with your supervision. All the ingredients can be found at your local farmers market or your local food store and it take minutes to make. Remember have fun in the kitchen and happy cooking.

Mushroom Soup
Serves 4

5 tablespoons olive oil, divided
1 large leek, white and light green parts only, roughly chopped
1 small onions, peeled and roughly chopped
3 cloves garlic, peeled and minced
4 cups Portobello mushrooms, roughly chopped
2 cups shiitake mushrooms, thinly sliced, divided
1 tablespoon all-purpose flour
1 tablespoon soy sauce
1 tablespoon miso paste
1 cup dry sherry or white wine
5 cups low in sodium vegetable broth or Vegan Stock
6 sprigs fresh thyme
2 bay leaves
Sea salt and freshly ground black pepper
½ cup green onions, thinly sliced, for garnish
1 tablespoon pistachio nuts, roughly chopped

How to make:

Heat 3 tablespoons olive oil in a large saucepan over medium-low heat until shimmering. Add leeks, onions, and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes.
Add the button mushrooms and 1 cup of the shiitake mushrooms and cook, stirring frequently, until excess liquid evaporates, about 10 minutes.

Stir in the flour and cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute.

Add soy sauce and miso and stir to incorporate. Stir in the vegetable broth and add the bay leaves and thyme sprigs. Bring the soup to a boil, then turn down to a simmer and cook for 15 minutes.

Meanwhile, make the shiitake chips. Combine remaining sliced shiitake mushrooms with the remaining 2 tablespoons of olive oil in a medium non-stick skillet. Heat over medium-low heat and cook, turning the mushrooms and stirring frequently, until crisp and well-browned. Transfer to a paper towel-lined plate with a slotted spoon and season immediately if needed, allow to cool slightly.

Discard bay leaves and thyme sprigs and transfer soup to a blender and blend until smooth. Season to taste with salt and pepper. Serve topped with crispy shiitake mushrooms, green onions, pistachio nuts, and a drizzle of extra-virgin olive oil.

Chef Mark

Copyright © 2018 Mark Allison