Cream of Wild Mushroom | veganblondes.com
One of my favorite-of-all-time soup has always been Ina Garten’s famous cream of wild mushroom soup. It called for one stick of butter and two cups of heavy cream! This is one of those things that are hard to veganize. I tried it with almond milk, soy milk, pea milk, but nothing gave me that smoothness I was looking for. At that point, I knew nothing else would do the job as well as coconut milk. So here we are, with a smooth and dairy-free Vegan Blonde version. Adapted from: Cream of Wild Mushroom Soup, by Ina Garten
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 3 small leeks, chopped (white and pale green parts only)
- 1 lb. wild mushrooms, cleaned, trimmed, and coarsely chopped
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups homemade mushroom or vegetable broth
- 1 teaspoon minced fresh thyme
- 1 can full fat coconut milk
- 1/2 cup parsley, minced
- 1 1/2 teaspoon sea salt
- 1 teaspoon pepper
In a large Dutch oven, or soup pot, heat the olive oil and the butter over medium heat and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown, but not burnt. Bring the heat to medium and add the wild mushrooms. Cook for 10 minutes, until the mushrooms are browned and tender. Add the flour and cook for one minute. Add the white wine, scraping the bottom of the pot and cook for one more minute. Add the broth, the thyme, the sea salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until slightly reduced. Add the can of coconut milk and the parsley. Taste and adjust for salt and pepper. Heat through and serve.
Bon appétit!
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