Easy Vegan Mushroom and Potato Soup
A cozy and hearty soup made with chestnut mushrooms and potatoes. Rich and creamy but also very healthy.
Servings: 4
Calories: 166kcal
Equipment
Ingredients
For the Soup
- 1000 g Chestnut Mushrooms cremini mushrooms
- 20 g dried porcini or wild or Shitake Mushrooms
- 400 ml warm water
- 300 g floury potatoes such as maris piper or russet
- 180 ml white wine
- 150 g banana shallots around 3 or a white onion
- 2 teaspoon thyme fresh or dried
- 500 ml vegetable stock
- ½ teaspoon Chilli flakes (optional)
- 1 tablespoon Vegan Worcestershire sauce or soy sauce/tamari
- 6 cloves garlic
- 1 tbs Olive Oil
- 1 teaspoon black pepper
- Sea Salt to taste
Instructions
- Crumble the dried mushrooms into the warm water and leave to infuse.20 g dried porcini or wild or Shitake Mushrooms, 400 ml warm water
- Finely chop the garlic and onion/shallot. Peel and dice the potatoes.
- Clean the mushrooms by wiping with a damp cloth and roughly chop.
- Sauté the onion and garlic in the tablespoon of olive oil in a large saucepan until translucent, then add the mushrooms.150 g banana shallots , 6 cloves garlic, 1 tbs Olive Oil
- Cook the mushrooms over a medium heat until they release their juices and cook down.1000 g Chestnut Mushrooms
- Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little. (add chilli flakes here too if using)300 g floury potatoes, 2 teaspoon thyme, ½ teaspoon Chilli flakes
- Add the wine and cook for a minute180 ml white wine
- Add the dried mushroom water, including the now re-hydrated mushrooms.
- Add in half the vegetable stock and vegan Worcestershire sauce/soy sauce.500 ml vegetable stock, 1 tablespoon Vegan Worcestershire sauce
- Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
- With a stick blender, puree the soup to a very fine smooth and creamy texture. (Or leave chunks as desired) Add more vegetable stock to thin out the soup and blend again.500 ml vegetable stock
- Taste and add salt, worcestershire sauce and maybe a hint of chilli sauce to taste.1 teaspoon black pepper, Sea Salt to taste
- Serve with crusty bread and some fresh herbs sprinkled on top.
Notes
This soup is very rich, so serve as an elegant starter or amuse bouche or even as a soup 'shot' as a canape for a party.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 1347mg | Fiber: 3g | Sugar: 9g | Vitamin A: 262IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg