Vegan Cream of Mushroom Soup With Crispy Shiitake Chips Recipe

• 1/2 ounce dried porcini or morel mushrooms (optional)

• 1 quart Hearty Vegan Inventory or store-bought vegetable broth

• 7 tablespoons olive oil, divided, plus more for serving

• 1 enormous leek, white and light inexperienced options only, thinly sliced (about 3/4 cup)

• 1 small onion, thinly sliced (about 3/4 cup)

• 3 medium cloves garlic, thinly sliced (about 1 tablespoon)

• 1 pound white button mushrooms, thinly sliced

• 12 oz shiitake mushrooms, thinly sliced, divided

• 1 tablespoon all-reason flour

• 1 tablespoon soy sauce

• 1 tablespoon miso paste

• 1 cup dry sherry or white wine

• 6 sprigs fresh thyme

• 2 bay leaves

• 2 slices vegan white sandwich bread, crusts eliminated, bread torn into pieces

• 2 tablespoons vegetable or canola oil

• Kosher salt and freshly floor shadowy pepper

• 1/4 cup thinly sliced scallions, for garnish

1. If the utilization of dried mushrooms, position in a broad bowl and add vegetable inventory. Space aside.

2. Heat 3 tablespoons olive oil in a broad saucepan over medium-low heat except intellectual. Add leeks, onions, and garlic and cook, stirring usually, except softened but no longer browned, about 8 minutes. Add button mushrooms and eight oz of shiitake mushrooms and cook, stirring usually, except excess liquid evaporates and mushrooms originate to sizzle, about 10 minutes.

3. Add flour and scurry to encompass. Cook dinner for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping backside of pan, except thick and syrupy, about 1 minute. Add soy sauce and miso and scurry to encompass. Add broth and soaked mushrooms. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to desire a bare bubble. Let simmer for 30 minutes.

4. Meanwhile, contain the shiitake chips. Mix ultimate sliced shiitake mushrooms with the vegetable oil in a medium non-stick skillet. Heat over medium-low heat and cook, flipping mushrooms and stirring usually, except dehydrated and successfully-browned. Switch to a paper towel-lined plate with a slotted spatula and season straight with salt. Let cool.

5. Add torn bread slices to soup and soak for 30 seconds. Discard bay leaves and thyme and switch soup to a blender. Shut blender and mix, starting on low scuttle and slowly getting faster. As soon as blender is at plump scuttle, slowly drizzle in ultimate olive oil. Continue blending except fully gentle. Rinse out pot and pour soup abet into it by a chinois or dazzling mesh strainer. Season to model with salt and pepper.

6. Assist soup topped with crispy shiitake mushrooms, scallions, and a drizzle of extra-virgin olive oil

Special gear

Blender

This Recipe Looks In

• The Meals Lab: Vegan Cream of Mushroom Soup With Crispy Shiitake Chips