Big Boy falls in love with every kind of country-styled soup. All you need to do is to mix everything in one pot and a quick simmering, as simple as that. This time, I made a vegan mushroom and potato soup that's convenient and delicious, requiring no blender or similar tools.
This time, I made a vegetarian version, and although it lacks meat, the flavors are still delightful. Mushrooms play a crucial role as the star in this soup. I bought half brown and half white mushrooms. Since they need to simmer for 30 minutes, the way they are cut is crucial. Slicing isn't ideal; instead, quartering helps the mushrooms maintain their texture, remaining firm and chewy after simmering.
The potatoes, acting as the ambassador of creaminess in the soup, should also not be cut too small. Keeping them a certain size allows their starch to release into the broth, which is the secret to a thick and flavorful soup base. At the same time, the potatoes won't dissolve completely when cooked. Although it's not a fancy dish, every bite brings comfort, and that's probably the magic of comfort food.
Ingredients (serve 4)
Onion | ½ bulb |
|---|---|
Mushroom | 400g |
Potato | 400g/2 bulbs |
Celery | 1 stalk |
Thyme | few sprigs |
Plain Flour | 2 tbsp |
White Wine | 100 ml |
Low-sodium veggie stock | 600 ml |
Oat Milk | 600 ml |
Salt | to taste |
Ground Black Pepper | 1 pinch |
Steps
1.
Onion chopped; celery diced; potatoes cubed; mushrooms wiped clean with a paper towel, then quartered.
2.
Heat a soup pot over medium heat, add 3-4 tablespoons of olive oil, and sauté the chopped onion and diced celery until fragrant.
3.
Add the mushrooms, and sauté until golden brown, about 4-5 minutes.
4.
Once the mushrooms are golden brown, add the flour and stir well to combine.
5.
Then add white wine, vegetable broth, oat milk, potatoes, and thyme leaves (only the leaves), mix well, and bring to a boil.
6.
After boiling, reduce the heat to low and simmer for 30 minutes.
7.
After 30 minutes, add salt and black pepper to taste.
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