AssataBAKES recipe for Mushroom Soup
Plant Based Starter Kit –
Music: Chill Out Records – The Process –
Recipe
1lb cremini mushrooms
1/2-1lb oyster mushrooms
1 pkg enoki mushrooms
1 medium yellow onion – diced
1/2 cup of chopped fennel
4 cups of vegetable stock
1 cup wild rice (cooked)
1-12oz can of coconut cream
1 tbsp grape seed oil
1 tsp Italian seasoning
1/2 tbsp onion powder
1/2-1 tbsp sea salt
1/4 tsp cayenne pepper
1. Heat 1 tbsp of grape seed oil in a heavy pot over medium heat. Add the onion. Season with about 1/2 tsp of onion powder and 1/2 tsp sea salt. Stir to combine.
2. Add the chopped fennel. Cook down for about a minute or two making sure to give it a good stir so the veggies don’t stick to the pot.
3. Add the sliced cremini mushrooms and stir to combine. Cook down for about 2 minutes.
4. Add the chopped oyster mushrooms. Stir to combine and season with about 1/4 tsp cayenne pepper, and 1 tsp of Italian seasoning. Continuing cooking for an additional 2 minutes.
5. Add the 4 cups of vegetable stock, stir, and bring to a simmer.
6. Add the can of coconut cream and stir. You can turn the heat off for now.
7. Transfer about 3-4 cups of the soup to a bowl to use with an immersion stick blender. You can also use a stand blender for this part. Blend until the mixture is smooth and creamy then return to the pot.
8. Turn the flame on low and stir. Taste the soup. If it needs any more seasoning, add it now along with the wild rice. Return to a simmer and then remove from the heat.
9. At the end of cooking, you can stir in the enoki mushrooms. You may also reserve a few for plating and serving.
10. Enjoy!