If there was ever a year when we all need some comfort food, 2020 is it. And with summer days getting shorter and evenings starting to have those first hints of fall, the comfort food cravings are starting to hit hard. Good thing we’ve gotideas that won’t leave you in a couch coma—like our Creamy Vegan Mushroom Soup Made With JOI. Ready to cozy up with a bowl of comfort?
Looking for more healthy inspiration to satisfy your comfort food cravings? Give ourGluten-Free Vegan Korma a try!
This dairy-free,Whole30-friendly little gem has all that indulgent, umami goodness of traditional cream of mushroom soup, without the heaviness. The secret ingredient? Dried mushrooms. By combining fresh baby bella and portobello mushrooms with a dried mushroom mix of your choice (reconstituted in hot water that can later be added back in as stock) you get a soup that is off the flavor charts. Blend with JOI cashew plant base for creaminess and you’ve got an instant comfort food classic.
Author
JOI Team
Ingredients
1 Tablespoon Olive Oil
2 Leeks, green tops remove, white parts, chopped
Sage, rosemary, thyme (or other herbs as preferred), to taste
Salt and pepper, to taste
3 Garlic cloves, sliced thinly or minced
20 Ounces Baby Bella (or cremini) mushrooms
3 Portabella mushrooms, stems removed
2 Ounces Dried mushrooms (we like porcini)
5 Cups Vegetable Stock ((include reserved soaking water from dried mushrooms)
Soak dried mushrooms in 1 cup hot water for 10 minutes; strain (reserving liquid), and squeeze out mushrooms. Chop and set aside.
Add oil and chopped leeks to large stockpot, season with salt and sauté until just soft over medium heat.
Add garlic and herbs and sauté for a minute or two, just until fragrant.
Turn heat to high and add all mushrooms to the pot. Salt generously. Cook, stirring every few minutes, until mushrooms are browned and have released moisture, reducing significantly in size about 7-10 minutes
Add stock, including reserve mushroom liquid, to pot and simmer for about 30 minutes
Turn off the heat. Stir JOI cashew plant base into the pot and blend with an immersion blender, leaving some mushrooms whole or in pieces as preferred. **If using a standing blender, reserve half the soup in the pot, and blend the other half with the JOI in the blender. Combine with the soup remaining in the pot.
Test for taste, adding salt or pepper as needed. EnJOI!
Note
We recommend using an immersion blender for this soup. It makes for a super quick and easy one-pot meal and allows you to achieve your perfect consistency of chunky or smooth. But, if you don’t have an immersion blender, a standing blender will also work just fine—just be sure to reserve some cooked mushrooms in the pot if you prefer in a chunkier soup.
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