Hello fellow animal lovers,
Just got back to reality after Miami’s Seed Week which was by far one of the best experiences of my life! I was lucky enough to attend Thrive’s VIP Cocktail Hour, a dinner by Vedge’s (Philadelphia Restaurant) Rich Landau and Kate Jacoby, as well as the actual SEED Festival in Midtown Miami. Thankfully we had the best weather and I was able to meet many leaders of the vegan movement and share wonderful ideas regarding Miami’s future vegan scene. Check out my Instagram @trulyjulievegan for some highlights from SEED Week!
Today we are experiencing some rain and overcasting clouds here in Miami due to a tropical disturbance in the Gulf of Mexico. The temperature has dropped a little and I’m starting to feel like I’m in the mood for fall! To celebrate, I thought I would work to create a comforting and hearty plant-based soup full of nutrients for our guts. Plus, I’m obsessed with mushrooms (not those kinds of shrooms) and I’ve been craving mushroom soup for weeks now!
In the past, I’ve struggled to master the creation of vegan creamy soups as they usually come out to watery and unsatisfying. Today, I finally managed to create an outstanding and very, very creamy mushroom soup! I know that many vegans use cashews to create a cream base which does turn out amazing but I didn’t have time to soak and I was starving for some shroom’s! However, I do think that my creation is less intimidating to those who are short on time! Soooooo please do not be scared of this recipe! It is super easy to create!!
- 1 tablespoon(s) extra-virgin olive oil
- 1 1/2 pound(s) mushrooms, thinly sliced
- 1 medium onion, diced
- 3 tablespoon(s) rice flour
- 2 tablespoon(s) paprika, preferably Hungarian (see Tips)
- 2 tablespoon(s) dried dill
- 3 cup(s) mushroom broth
- 1 cup(s) Un-sweetened Almond Milk
- 1 1/2 pound(s) russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup(s) vegan sour cream or vegan cream cheese
- 1 teaspoon(s) salt
- Step 1: Heat oil in a Dutch oven or regular stove-top over medium-high heat. Add mushrooms and onion and cook (cover the pot), stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
- Step 2: Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, almond milk and potatoes; cover and bring to a simmer. Reduce heat to low and maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 15 minutes.
Step 3: Remove from the heat and stir in sour cream and salt.
Step 4: Repost a picture of your creation on Instagram and #trulyjulievegan or shout me out @trulyjulievegan!
Boom! Boom! Shroom!