Creamy mushroom soup served with fresh buttery herb scones are perfect for those rainy and overcast spring days.
Since my last post the weather has been cool, cloudy and just perfect for baking (and for eating hot soup – chilly, dark days are the best days for soup!)
This “cream” of mushroom is made with a mix of cremini and mild white button mushrooms. The mushrooms are pan-fried with celery, onion and a touch of garlic. Sprinkle the mushrooms with flour to make a roux, whisk in vegetable stock and unsweetened almondmilk and voila! We could leave it there for the simplest and easiest vegan cream of mushroom soup ever but with a couple of extra steps, a little lemon juice, paprika, ground pepper and fresh herbs, this soup becomes velvety smooth and full of flavour.
For optimal texture I used a slotted spoon to scoop out most of the mushrooms and then puréed the remaining soup until smooth and creamy. A high speed blender will give you the best results. You can adjust the amount of mushrooms you reserve – less for a smoother soup or more for a chunkier soup. Recombine the soup and season with fresh lemon juice, thyme, chives, paprika and black pepper. Add a spoonful of the thick cream from a can of full fat coconut milk for a luxurious creaminess that takes this soup to a whole new level.
You should definitely pair this creamy mushroom soup with freshly baked, warm-out-of-the-oven savoury herb scones because this is how you make the most of rainy spring days!
This post is sponsored by Silk. We love Silk for providing a delicious variety of non-dairy plant milks, from your typical soy and almond milks to cashew, coconut, and non-dairy milk blends! All opinions and text are my own. Sign up for Silk’s Newsletter. Looking for Silk in your area? Use this store locator!
- 1 tbsp olive/canola oil or vegan butter
- 2 cups of halved and sliced (1/4″ thick) mushrooms (white button and cremini – approx. 14 medium)
- 1/2 white or yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tbsp flour
- 1 cup vegetable broth
- 1 cup
- 1/2 tbsp fresh lemon juice
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh chives
- 2–4 tbsp coconut canned full fat coconut milk (optional)
- pinch paprika
- black pepper, to taste
- salt, to taste
- 1 3/4 cups unbleached all purpose flour
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil (chilled)
- 3/4 cup + 1 tbsp
- Toppings: 1 tbsp melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt.
- In a medium sauce pan heat 1 tbsp oil over medium-high heat. Add vegetables and sauté until mushrooms have released their moisture.
- Whisk in flour and cook for 1 minute. Slowly whisk in the vegetable broth. Bring soup back to a simmer and add almond milk before turning the heat down to medium and simmering for 10 minutes.
- Use a large slotted spoon to remove most of the mushrooms and vegetables. Remove and set aside fewer mushrooms for a less chunky soup and more mushrooms for a chunkier soup. Purée the remaining soup until creamy and smooth (a high speed blender works best) before adding the reserved mushrooms. Bring the soup back to a simmer before adding lemon juice, thyme, chives, coconut milk, and paprika. Taste and season with black pepper and salt. If needed, adjust consistency of soup with vegetable broth or unsweetened almondmilk. Also adjust seasoning (lemon juice, thyme, chives, paprika, black pepper, and salt) to suit your preference.
- Preheat oven to 400F.
- Combine all dry ingredients.
- Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling into an 8″ circle on a well-floured counter. The dough should be about 1″ thick. Cut into 8 pieces (like a pie!)
- Transfer to a parchment paper lined baking sheet (leaving at least 1/2″ between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.) Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.