Satisfy your cravings for an umami-rich meal with this gluten-free and vegetarian thick and creamy pureed mushroom soup - no cream added! Substitute non-dairy milk to make it vegan.
Course
Soup
Cuisine
Gluten-Free, Vegan-Friendly, Vegetarian
Keyword
gluten-free, mushrooms, soup, vegetarian
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings10
Calories93kcal
AuthorJessica Levinson
Ingredients
1/2cupdried mushrooms
1 to 2tablespoonsolive oil
1/2cupfinely chopped shallots
3clovesgarlic,minced
1 1/2poundssliced baby bella (crimini) mushrooms
2Portobello mushroom caps,chopped
3cupslow-sodium vegetable broth
3cupswater
1/2cupevaporated skim milk
6ouncesYukon Gold or russet potatoes,peeled and diced
1 1/2teaspoonsKosher salt
Freshly ground pepper,to taste
Truffle oil or crème fraiche(optional for garnish)
Minced chives(optional for garnish)
Instructions
Soak dried mushrooms in water for 20 minutes. Drain and set aside.
In a large soup pot, heat olive oil over medium heat. Add the shallots and cook until tender, about 3 to 5 minutes. Add the minced garlic and stir for 30 seconds.
Add the baby bella and Portobello mushrooms to the pot and sauté until the mushrooms are mostly cooked down, about 8 minutes.
Add the drained dried mushrooms, vegetable broth, water, evaporated skim milk, and potatoes to the pot. Bring to a boil; cover and simmer for 45 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Return the pureed soup to the pot and season with salt and pepper.
Serve hot, garnished with a drizzle of truffle oil or a dollop of crème fraiche and a sprinkling of minced chives.
Recipe Notes
Hold the blender cover with a towel to prevent soup from splattering.
Number of servings is based on 1-cup bowls of soup. If serving in shot glasses or tea cups, you will have more than 8 to 10 servings.