I made this delicious mushroom soup and had some left over. I served it over a baked potato and thought to myself, this is better than any gravy I’ve bought or made! So I am including it as a Thanksgiving recipe to be used as a soup, gravy or both!
Mushroom soup - gravy
This is made with some portabella and plump oyster mushrooms! I set aside the meaty caps of the oyster mushrooms to texture to the otherwise blended gravy. It is your choice if you want it smooth or with the added mushroom pieces.
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Ingredients
- 6 Oz Baby portabella mushrooms
- 3.5 Oz Oyster Mushrooms
- 2 Medium Russet potato
- 1 Small Carrot
- 1/2 Small Sweet onion
- 24 OZ Portabella Mushroom Broth I use Pacific
- 1/2 TSP Garlic powder
- 1 TSP Herb De Province Sub Poultry Seasoning - see note
- 1 TBSP Worcestershire Sauce Optional
- 3 TBSP Flour Any kind
- 1/4 TSP Ea Salt and Pepper To taste
- 1/4 Cup Plant milk I use So Delicious unsweetened coconut milk
- Sprinkle Bagel Seasoning Optional garnish
Instructions
- Wipe off and trim the mushrooms. Separate mushroom caps from stems of the oyster mushrooms then roughly chop the remaining stems and the portabella's. Place into a sauce pan.
- Peel and chop the potatoes, onion and carrots into 1/2" pieces and place into the saucepan.
- Add remaining ingredients except the milk and garnish.
- Cook over medium heat until the vegetables are soft.
- Fish out the oyster mushroom caps and set aside. This is an optional step if you want a "giblet" type of gravy.
- Pour milk into the bottom of your blender. Hold a spoon halfway down into your blender and pour your gravy into the blender. The spoon is to keep the hot vegetables and liquid from splashing on you.
- Blend on low 2 minutes then on high for 2.
- Clean your pan and add the flour to it. Cook (dry) over medium heat until the flour starts to brown. Continue scraping the flour to keep it from sticking while it is browning.
- Add flour to the blender ingredients.
- Blend on low another 3 minutes.. While blending, add your mushroom caps to the sauce pan and brown them a bit before adding the soup back in. Use a little broth if necessary.
- Add the soup back to the mushrooms and warm the soup back up on medium heat until heated through and the gravy has thickened.
- Tip: Put it in a thermos to keep your gravy hot for dinner!
Notes
This is a Snap Pea Sheep recipe!
You can add a little Worcestershire if you like that in a gravy. I use Wan Fu Organic Vegan Worcestershire. For a slight Asian flair, use soy sauce and omit the Herb De Province seasoning.
If you are making gravy for Thanksgiving, I would use the poultry Seasoning instead of the Herb De Province as it would pair better with your dinner.
Browning the gravy gives the gravy a richer taste. If you like the consistency of the gravy without it, you can omit the flour.
If you wish this to be a soup, use the full 32 oz box of broth and omit the flour.
