Franny: “Rich, flavorful, and creamy, this vegan-inspired cream of mushroom soup is deliciously satisfying even to non-vegan foodies, and it works for gluten-free folks too. This recipe is a true crowd-pleaser that makes a savory appetizer, or main dish accompanied by your favorite side?”
- 2 tablespoons hemp oil
- 1 medium onion, minced
- ¼ cup minced celery
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 bay leaf
- 10 ounces fresh shitake mushrooms
- 8 ounces fresh baby bella mushrooms
- 2 large portabella mushrooms
- 4 ounces fresh oyster mushrooms
- 2 medium garlic cloves
- 1 ¼ cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 2 cups hemp milk
- ½ teaspoon fine grain sea salt
- ½ teaspoon fresh black pepper
First, we got some of our infused hemp oil. We put a little bit of hemp flour in the olive oil. Heat that up really hot.
Then, we’re going to add a whole onion in there, diced and chopped. Chef frank shows us how to do it
Next, add a couple of heads of garlic, and then we want to put our fresh herbs.
Of course, we have to have some beautiful hemp leaves, a few basils, and some other herbs we picked out of the garden because you can’t ever have too many.
>Also, you’ve got to put some of this wonderful hemp flour in here too for your seasonings.
Sometimes I’ll even just grab a hemp bud or some shake, and just put that in.
Now, we’re going to let this saute down here. It’ll take six to eight minutes depending on when it softens.
Next, we’ll add the mushrooms. Those will take about 10 minutes to cook, and then we add the hemp milk which takes another 10 minutes… but the longer you let it sit at that point, the better it gets!
We’ve sauteed vegetables for about six to eight minutes, and now we’re going to put in the mushrooms.
We recommend around two portabella mushrooms. I love them really really big, so it depends on what you want to use.
In addition to the portabellas, I’ve got some baby bellas that I’m putting in, about a cup full, then oyster mushrooms.
Next, add tamari, a vegan soy sauce. I’m gonna put a couple of tablespoons in there and toss that together.
I’m gonna put a lid on it and keep it really low to simmer for about 10 minutes and let all those juices and everything gets nice and soft and then we’ll put in the milk.
So I took the lid off to check, and I want to cook it for about another 10 minutes while this water and moisture evaporates out of it. Then, we add the hemp milk and just let it infuse.
Now, most of the liquid has evaporated out we’re going to put the hemp milk in. This is an amazingly nutritious product so I’m using a whole box.
You can really do a whole lot of different things to get the consistency you want, like put a little bit of pepper in there, put a dash of frank’s special seasonings, and literally in a good 10 minutes you’re going to get a great rich flavor and it’s going to start thickening up, but remember the longer you give it, even up to 30 minutes, the richer and thicker it becomes.
We hope you enjoy your Vegan Cream Of Mushroom Soup!