Vegan Cream Of Mushroom Soup (Dried Shiitake)
This Vegan Cream of Mushroom Soup combines dried shiitake mushrooms and fresh mushrooms for a rich, earthy depth of flavor. A creamy base of plant milk and vegan butter elevates this hearty soup, perfect for a cozy night in. Whether you're a mushroom lover or just looking for a satisfying plant-based dish, this recipe is a flavorful way to enjoy a classic with a vegan twist.
Ingredients
- 1 cup dried shiitake mushrooms – For deep earthy flavor and rich umami.
- 8 ounces fresh mushrooms cremini, button, or portobello, sliced – Add a hearty texture and fresh mushroom taste.
- 1 medium potato peeled and diced – Helps thicken the soup naturally.
- 1 small onion finely chopped – Adds a subtle sweetness and depth.
- 2 tablespoons olive oil – For sautéing and adding richness.
- 2 tablespoons vegan butter – Enhances the creamy texture.
- 3 tablespoons all-purpose flour – Helps create a thick velvety base.
- 4 cups vegetable broth – The foundation of the soup providing flavor and body.
- 1 cup plant milk oat, almond, or soy – For a creamy, dairy-free finish.
- 1 teaspoon thyme fresh or dried – Adds a hint of earthy aroma.
- 1 teaspoon soy sauce – Boosts umami and depth of flavor.
- ½ teaspoon black pepper – For a touch of spice.
- 1 cup small pasta optional – For added heartiness and texture.
- Salt to taste – Adjust to your preference.