This soup is my sister and her boyfriend’s favorite soup. Because it’s vegan, we don’t use any actual cream and instead it gets its creamy thickness from potato. You can use any kind of mushroom that you prefer. We like to use a blend and have included Lions Mane mushrooms because it’s great for brain health.
2 quarts vegetable stock
4 T. olive oil
3 pints mushrooms - we use one each of cremini, shiitake and lions mane, wiped clean and sliced
1T. shallot, diced
4 springs of thyme, stems removed
1 small onion, diced
1 garlic clove, peeled and finely chopped
1 russet potato, peeled and diced
2-3 bay leaves
Zest of one lemon
2T. parsley, chopped
salt and pepper
In a large saucepan, heat 1 T. olive oil over medium heat. Add 1/3 of mushrooms and sautee until tender and lightly brown, about 2-3 minutes. Remove from pan and set aside. Repeat with remaining mushrooms. After you’ve sauteed the last third of the mushrooms, add all the mushrooms back to the pan, and add shallots, thyme and season with salt and pepper. Remove from pan and set aside. In that same pan add remaining olive oil and onion and let cook until translucent for about 3-5 minutes. Add garlic and sautee for 1 minute. Add 3/4 of mushrooms back to pan (reserving 1/4) and then add in diced potato, stock and bay leaves. Season with salt and pepper. Let cook until potatoes are fork tender for about 15 minutes. Once potatoes are tender, transfer soup to a blender and puree in batches carefully with a towel over top of blender cap so the hot liquid doesn’t spill out. Place pureed soup in a clean pot and add in reserved sauteed mushrooms and top with lemon zest, parsley, and season with salt and pepper to taste.
We like to top the soup with Pro-Chi Lentil Crunch in the Harissa Lime flavor and serve with fresh crusty bread.