Rich and creamy, earthy, and delicious, this soup has it all. If you're a mushroom lover like we are, this is going to be one of your new favorites!
Mushroom Stock
12 - 16 ounces portabella Mushrooms
1 large carrot, chopped
1 medium yellow onion, diced
2 tablespoons vegan butter
Sprig of thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups of water
Clean the mushrooms with a clean damp cloth. Remove the stems from the caps and set the caps aside. Roughly chop the stems.
Melt the vegan butter in a large stockpot over medium heat and add the mushroom stems, carrot, onion, and thyme. Add the salt and pepper, and cook for 10 to 15 minutes, until the vegetables are tender and caramelized. Add the water to the pot and bring the mixture to a boil. Reduce the heat and allow the stock to simmer for about 30 minutes for the flavors to develop. After 30 minutes, strain the stock and set it aside. (discard the mushroom stems and vegetables). Meanwhile, start on the next phase of the soup below.
The Soup
Mushroom caps, cut into 1/4-inch slices
3/4 cup (or 1 1/2-sticks) vegan butter
1 leek, light green, and white parts finely diced
1/3 cup flour
2/3 cup dry white wine
1/4 teaspoon thyme
1-pint soy creamer
salt and pepper to taste
Melt the vegan butter in a large stockpot over medium heat. Add the diced leek and saute for 10 to 15 minutes. Add sliced mushroom caps and stir to combine. Continue to cook, often stirring for 10 to 12 minutes, until the mushrooms have cooked down and rendered their moisture.
Stir in the flour and cook for 1 to 2 minutes more. Stir in the wine and thyme, then add the stock from above. Stir to combine. Lastly, stir in the soy creamer. Heat through over medium heat and serve.
