Vegan Roasted Mushroom Soup
Photo by Jamie Bassett-Cann for Tracy Anderson Magazine Fall 2021
Vegan Roasted Mushroom Soup
Ingredients
2 pounds cremini mushrooms, de-stemmed and cleaned
4 portobello mushrooms, de-stemmed and cleaned then cut into large pieces
1 pound shiitake mushrooms, de-stemmed and cleaned
¼ cup + 2 tablespoons avocado oil
1 large yellow onion, peeled and diced
4 cloves garlic, finely minced
1 quart vegetable stock
1 pound maitake mushroom, ends cleaned
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Snipped chives for garnish
Photo by Jamie Bassett-Cann for Tracy Anderson Magazine Fall 2021
Preparation:
Preheat the oven to 400 degrees and toss the prepared mushrooms with avocado oil, salt, and pepper. Spread evenly on a parchment lined sheet tray and roast for 20-25 minutes until browned and caramelized.
In a pot over medium high heat add 2 tablespoons of avocado oil and then sauté the onion and garlic until translucent about 5 minutes.
Next add the roasted mushrooms and veg stock, bring to a boil then reduce to a simmer and cook for 15 minutes.
Add contents to a blender and puree until very smooth, hold off on using all the liquid until you check the consistency you want it to be smooth and creamy. Only add enough liquid to get this consistency.
In a sauté pan heat 2 tablespoons of avocado oil, then add the maitake mushrooms and brown evenly on both sides, about 4 minutes to get a good crispy brown.
When ready to serve, ladle hot mushroom soup into a bowl then top with crispy maitake mushrooms and snipped chives for garnish.
Chef notes: This soup is super satisfying and is a celebration of mushrooms. Good hot, warm, or cold - makes a great lunch or light dinner. Totally vegan, gluten free, dairy-free and full of flavor.
Photo by Jamie Bassett-Cann for Tracy Anderson Magazine Fall 2021
