No, no, not that kind of magic mushroom!
I have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.
I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.
Ingredients:
Adapted from New York in Green
Makes 4 to 8 servings
- 1 small onion; chopped
- 1 (4 oz.) container of wild bunch mushrooms (shiitake, cremini, oyster), sliced
- 1 (8 oz.) container of baby Portobello mushrooms, sliced
- 1 (8 oz.) container of button mushrooms, sliced
- 1/8-1/4 cup Bragg’s Liquid Aminos (add amount based on your preferred saltiness)
- 1 tablespoon fresh rosemary**, chopped
- 1 teaspoon lemon pepper
- 3/4 teaspoon paprika
- 1/4 cup flour
- 2 cups vegetable stock
- 2 cups unsweetened plain almond milk
Method:
- Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
- Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
- Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
- Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
- Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
- Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
- Turn off heat; let sit five to ten minutes before serving.
**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**
Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.
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YUM YUM!
It sure is!
Wish I could make this! A few years ago I developed a mushroom allergy. Total bummer because I love them!
Oh no! That is so sad.
I am a huge fan of mushrooms! I love mushroom soup but hate the creamy kind. This looks great!
Thanks! It is a very good mushroom soup and super adaptable. Let me know if you try it.
Mushrooms are always magical in my book. 😀 I think I could eat them for every meal! This looks fantastic!
Thanks so much! I agree, I could eat them daily as well. They really are magical. 😉
I do adore mushrooms of all varieties, so this sounds like my idea of comfort food! It even looks thick enough that it could be a flavorful alternative to traditional gravy, too.
Hi Hannah! The soup can easily be made thicker and become a scrumptious mushroom gravy. I’ve made it both ways! That’s what makes it so magical 😉
Mushrooms make for absolutely delicious ingredients in soups. I just made a white bean and mushroom chili that was SO good!
Wow, that sounds like an awesome chili!
Mushroom Soup!! This looks and sounds sound delicious and hearty. Using the dill sounds so interesting, I may have to try that out!
I definitely encourage trying the dill, it takes the soup to a whole new level! Thanks for stopping by Jackie.