Temptation to make a vegan version of mushroom and dill cream soup was held for moment and I couldn’t resist anymore. Plus, I didn’t have a class on Monday. The purpose of making vegan cream mushroom soup was to let my husband enjoy the soup as well. My husband is not a vegan, but his allergic to cow’s dairy products made me come up with this idea.
Three various kinds of edible mushrooms were blended together to enrich this cream of mushroom and dill soup. A good stock is important to make a good soup that is what I believe. A fresh roasted vegetables stock that I made a head was being involved in this recipe.
The original recipe was taken from Wolfgang Puck, Modern French Cooking for the American Kitchen that is appeared on Food Network website. By adding dill, creamy soya preparation for cooking, different various edible mushrooms, coconut oil and omitting butter and parsley, I made my own version.
Vegan Cream of Mushroom and Dill Soup
recipe by Wolfgang Puck, modified by me
1/2 pound mixed crimini and shittake mushrooms, cleaned
3 large king oyster mushrooms, cleaned
1 medium lemon
3 tbsps extra virgin coconut oil
3 tbsps minced shallots
1/4 tsp fresh thyme
2 tsp minced dill
1 bay leaf
seasalt as desired
freshly ground pepper as desired
250 ml creamy soya preparation for cooking
600 ml roasted vegetables stock
1 tsp cornstarch, dissolved in 1 tbsp of water
dill sprigs for garnish
2. In a heavy saucepan and lightly saute the shallots with coconut oil. Add the mushrooms, thyme, dill and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, creamy soya, and homemade roasted vegetables stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
3. Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
4. Serve in warm bowls. Sprinkle with dill sprigs.Cook’s Note:
This recipe is applicable for non vegan version.