Oyster Mushroom Soup
May 7, 2015
This oyster mushroom soup is vegan and gluten-free and has incredible flavor. Serve with crusty bread or a scoop of grain for a delicious meal.
Vegan Oyster Mushroom Soup
This oyster mushroom soup is vegan and gluten-free, creamy, and full of incredible flavor. Serve with crusty bread or a scoop of grain for a delicious meal.
- 1/2 lb (224g) oyster mushrooms
- 1 tablespoon virgin coconut oil
- 2 cups diced yellow onion
- 2 leeks (white and pale green part), chopped
- 1 teaspoon Celtic sea salt, plus more to taste
- 1 tablespoon finely chopped fresh thyme, plus more for garnish
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 cups vegetable broth (1 quart/liter)
- 2 cups (350g) cooked white beans (navy, butter, cannellini)
- 1 tablespoon wheat-free tamari, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons extra-virgin olive oil
- Clean the mushrooms by removing any dirt or natural debris with a damp cloth (do not submerge them in water). Chop the mushrooms that are large, leaving the smaller ones intact.
- Heat the coconut oil in a large pot and add the onions, leeks, a good pinch of sea salt, and the thyme. Cook for 5 minutes over medium heat, until the onions and leeks are soft. Add the garlic to the pot and stir.
- Sprinkle the lemon juice into the pot and stir to loosen any browned bits. Stir in the mushrooms and cook on medium heat for about 5 minutes until the mushrooms are soft.
- Meanwhile, combine the vegetable broth, beans, and tamari in a blender, and blend on high speed until creamy.
- When the mushrooms are cooked, remove a few from the pot for garnish. Add the broth and bean mixture to the pot, stir well, and simmer for 5 minutes.
- Ladle the soup into the blender, and blast on high speed until completely smooth. Add water or more broth to thin if necessary. Tweak salt, pepper, tamari, and lemon juice to taste.
- Ladle the soup into bowls, and garnish with the reserved cooked mushrooms, a drizzle of olive oil, and some fresh thyme sprigs.