This Cream of Wild Mushroom soup is a plant-based version of one of my favorite soups. I was always a huge fan of Ina Garten’s famous cream of wild mushroom soup. It called for one stick of butter and two cups of heavy cream! This is one of those things that are hard to make plant-based. I tried it with almond milk, soy milk, pea milk, but nothing gave me that smoothness I was looking for. At that point, I knew nothing else would do the job as well as coconut milk. So here we are, with a smooth and dairy-free version. Adapted from: Cream of Wild Mushroom Soup, by Ina Garten.
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PrintCream of Wild Mushroom
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 small leeks, chopped (white and pale green parts only)
- 1 lb. wild mushrooms, cleaned, trimmed, and coarsely chopped
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups homemade mushroom or vegetable broth
- 1 teaspoon minced fresh thyme
- 1 can full fat coconut milk
- 1/2 cup parsley, minced
- 1 1/2 teaspoon sea salt
- 1 teaspoon pepper
Instructions
In a large Dutch oven, or soup pot, heat the olive oil and the butter over medium heat and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown, but not burnt. Bring the heat to medium and add the wild mushrooms. Cook for 10 minutes, until the mushrooms are browned and tender. Add the flour and cook for one minute. Add the white wine, scraping the bottom of the pot and cook for one more minute. Add the broth, the thyme, the sea salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until slightly reduced. Add the can of coconut milk and the parsley. Taste and adjust for salt and pepper. Heat through and serve. Bon appétit!
Crème de champignons sauvages
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 portions 1x
Ingredients
- 1 c. à soupe d’huile d’olive
- 2 c. à soupe de beurre
- 3 petits poireaux, hachés (partie blanche et vert pâle seulement)
- 1 livre de champignons sauvages, nettoyés, parés et hachés grossièrement
- 1/4 tasse de farine tout-usage
- 1 tasse de vin blanc sec
- 4 tasses de bouillon de champignons ou de légumes
- 1 c. à thé de thym frais, émincé
- 1 boîte de lait de coconut
- 1/2 tasse de persil frais, émincé
- 1 1/2 c. à thé de sel de mer
- 1 c. à thé de poivre noir
Instructions
Dans une marmite ou une cocotte, chauffer l’huile d’olive et le beurre à feu moyen. Ajouter les poireaux et cuire à feu doux pendant 15 à 20 minutes, jusqu’à ce que les poireaux commencent à caraméliser. Réduire le feu et ajouter les champignons. Faire revenir pendant 10 minutes, jusqu’à ce que les champignons soient dorés. Ajouter la farine et cuire pendant une minute. Ajouter le vin blanc et déglacer la marmite. Une fois le vin évaporé, ajouter le bouillon de légumes, le thym, et assaisonner de sel de mer et de poivre. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 à 20 minutes. Ajouter la boîte de lait de coconut et le persil. Goûter et ajuster les assaisonnements. Bon appétit!