“Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan.”
— Chris Morocco, Bon appetit
I received an email from Bon Appetit’s Healthyish newsletter last week featuring this soup. I am a big fan mushroom and garlic, so I couldn’t resist cooking this up right away. The next night I went out to the farmers market in town and gathered all of the ingredients I was missing, came home and got to work. To my surprise, this soup was good, but it isn’t a soup I would make again.
Let’s cook on, shall we?
The recipe was relatively easy to follow and the ingredients cooperated as the recipe said they would. I did substitute low-sodium soy sauce for miso paste, because have you seen how large of a container you have to buy for one tablespoon of miso paste? That’s why. Now, not having the miso paste could totally answer the reason for why I didn’t love this soup. It had flavor, but a lot of the flavor came from the large amount of garlic. Which, most of that flavor came from the oil “garnish.”
The flavor of the soup was overall mushroom. I recommend sticking to the following mushroom varieties: crimini’s, portabellas, and shiitake mushrooms. I recommend giving this soup a try to see how it comes out for you.
The best thing about this recipe is that it makes for a great weeknight soup. It was easily done in 40 minutes.
Bon Appetit!
Creamy-ish of Mushroom Soup
INGREDIENTS
Soup
- ¼ cup extra-virgin olive oil
- 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
- 1 large sweet onion, finely chopped
- 2 shallots, finely chopped
- Kosher salt
- 4 garlic cloves, thinly sliced
- ⅓ cup dry white wine
- ¼ cup raw cashews
- 1 Tbsp. red or white miso
- Freshly ground black pepper
Garlicky Oil and Assembly
- 3 Tbsp. extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 Tbsp. thyme leaves
- ½ tsp. freshly cracked black pepper
- Kosher salt
INSTRUCTIONS
Soup
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.
- Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.
- Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper.
Garlicky Oil and Assembly
- Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.
- To serve, ladle soup into bowls and drizzle with garlicky oil.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 