Creamy Mushroom Soup

 

I think I’m having an identity crisis. Instead of dreaming about kale I’ve been thinking about cupcakes.  Instead of listening to Sara Bareilles or Jack Johnson I’ve been rocking out to Katy Perry. And instead of sporting my usual casual jeans and a plaid shirt I find myself wearing… skinny jeans and a blazer? Something is definitely wrong with this picture.

 

My recent Pinterest obsession has made a me a much more stylish and fashionable person.  And surprisingly, I’m enjoying it.  Yesterday I found myself wondering why I don’t always dress this way.  And then I quickly discovered the reason as I tried to harvest compost from my worm bin this morning in skinny jeans and a blazer… In case you haven’t already learned this lesson, that is a truly, truly bad idea.

 

 

Apparently I’m not the only one getting a makeover this week.  Hello creamy mushroom soup.  Without the heavy cream.  It’s kinda like cream of mushroom soup in skinny jeans.  Okay, maybe that’s pushing it.

This soup is creamy, flavorful mushroom goodness. It gets its creaminess from blending in brown rice and white beans for a hearty base.  Then it kicks things up a notch with apple cider vinegar, worchershire sauce, and liquid aminos for a punch of flavor.  That’s a makeover for the better.

Creamy Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 16 oz mushrooms
  • 3 stalks celery, chopped
  • 1 cup white beans, cooked
  • 1 cup brown rice, cooked
  • 4 cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegan worchershire sauce
  • 1 tablespoon Bragg's liquid aminos
  • freshly-ground black pepper and sea salt to taste
Instructions
  1. Add the olive oil to a pot over medium heat. Add the onions, garlic, and mushrooms, and saute for about 3 minutes. Add the remaining ingredients and simmer for 20 - 30 minutes.
  2. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).
  3. Add freshly-ground black pepper and sea salt to taste. Garnish with some crushed pepper, fresh herbs, or a drizzle of olive oil. Serve hot.

 

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Comments

    • says

      LOL. There is definitely a reason why this is a food blog and not a fashion one. ;) Your cute hair pics have inspired me though – I’ll think about it. :)

  1. Sharon says

    This looks soooo good! I can’t wait to try it. LOVE the idea of thickening with beans and rice. Brilliant! Homemade soup is not one of my strengths, so I am excited about a recipe that looks easy and homey-tasting like this. It reminds me a little of the roasted cauliflower soup Sara did on Sprouted Kitchen a while ago. You might like that too if you haven’t seen it already. It is so good!

  2. says

    I love the idea of using beans and rice to thicken the soup.. i always end up using nuts. creamy mushroom soups are so perfect in any season!

  3. Melinda says

    I made this tonight and love, love, LOVED it. Also, I was super excited to have all of the ingredients on hand.

  4. Shana says

    So I did end up trying this – and let me just say – AMAZING! I could eat this every day. Super yum. Thanks for posting it!

  5. Katherine says

    Made this last night and it was incredible. Velvety, thick, creamy – even though it lacks any cream or dairy at all. Recipes like this make being vegan so enjoyable. Thanks!

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