Remember pot roast? Meat so tender you could cut it with a spoon? Creamy potatoes, carrots and celery? Supple onions and a savory gravy?
Of course, I had to create a lovely WFPB soup with this idea.
I used some mushrooms to make broth and had some hydrated mixed mushrooms. Pacific mushroom mix is a combination of dried Oyster mushrooms, porcini, shiitake, lobster-mushrooms and black trompette mushrooms from Olive Nation. These mushrooms have different textures and intensity that make them a delicious addition in a broth or soup.
So I decided to cut up these twice hydrated mushrooms, sauté them with some onions then add in my vegetables to make a hearty soup. The soup was very rich and savory. It was everything I expected it to be and took less than 30 minutes.
Pot Roast Mushroom Soup
Ingredients
- 4 Oz Dried mixed mushrooms Fresh mushrooms could be used
- 1 Cup Chopped onion
- 2 Stalks Celery
- 1 Cup Sliced carrots
- 2 Lbs Potatoes
- 1 Tsp Garlic
- 2 Bay leaves
- 1 Tsp Savory Sub 1/2 Tsp Dried Thyme
- 1/4 Tsp Black pepper
- 1/2 Tsp Himalayan salt
- 1/4 Tsp Whole black peppercorns
- 32 Oz Mushroom or veggie broth
- 3 Tbsp Flour Optional
- 3 Tbsp Fresh Parsley
Instructions
- Hydrate dried mushrooms in 2 cups water. See notes.
- Slice mushrooms into small pieces (or cut fresh mushrooms into 1" quarters)
- Peel potatoes and carrots and cut into 1" pieces
- Remove outer skin and dice onion into a 1" dice
- Slice carrots into 1/2" coins
- De-string celery ribs. Cut into a 1" dice.
- Remove parsley from the stems and chop well. Set aside for garnish.
- Put flour in stock pot and place over medium heat to brown. Use a rubber spatula to move the flour while it is browning. Once lightly browned, add about a cup of the broth and stir with a whisk to blend the flour and remove any lumps.
- Add mushrooms and onions to the pan and sauté them about five minutes.
- Put all of the vegetables, mushrooms, herbs and spices into the soup pan.
- Turn on medium high heat and bring ingredients to a boil then turn down heat to medium to simmer.
- When vegetables are tender (about 10 minutes), remove bay leaves. Taste and adjust seasonings to your taste.
- Spoon into bowls and enjoy!
Notes
This is a Snap Pea Sheep recipe
The little bit of flour is optional. If you want a rich broth, leave it out. If you want it slightly thick, then add the flour. You would brown the flour before adding the mushrooms, onions and broth.
This is a great soup for a cold day!
Most stores only have two or three mushrooms available, while using dried mushrooms give you greater contrast and flexibility!
Cover dried mushrooms with water and simply simmer them on the stove for awhile. Use the broth then add water and make another batch. You can use the same mushrooms two or three times to make a rich broth to use for cooking (or soup).
Once mushrooms are softened, they can be cut into very small pieces and used in a recipe. They will create a nice broth as well.
When you sauté the mushrooms and onions, that deepens the flavor.
An alternative it to put all of the vegetables in a roasting pan and roast for 30 minutes at 350°F adding them to the broth. This makes your meal "watchless" so you have time to work on something else. It also adds a richer flavor to the soup.
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