Vegan Mushroom Soup with roasted chicken meat is hot, spicy, & very satisfying. The soup consists of plant-based chicken & mushrooms, which are earthy, rich in taste & homemade. It is just suitable to eat on cold nights /when you need some thick soup to warm up. Vegan Mushroom Soup is easy & made out of simple ingredients. It is creamy in texture and fleshed out in flavors. Herbs, mushrooms, and the broth merge into each other harmoniously. Try it on some bread or a green salad & you will love it. Cook it up and put it in the fridge, & warm it up as an easy lunch or dinner.
STATS:
Diet: Vegan
Total yield: 4 servings
Course: Soup, Dinner
Cuisine: American
Level of difficulty: Easy
Time for prep: 10 minutes
Mode of cooking: Stovetop
Working time (total): 40 minutes
Cooking time: 30 minutes
Size/serving: 1 bowl
EQUIPMENT:
Measuring cups & spoons
Large soup pot
Knife & cutting board
Wooden spoon
INGREDIENTS:
One tablespoon of olive oil
A little onion, cut into pieces
Two minced garlic cloves
One cup of vegan cubed/shredded rotisserie chicken
Two cups of chopped mushrooms
The dried thyme, one teaspoon
One teaspoon of rosemary
A half-teaspoon of paprika salt
To taste, add pepper and salt to taste
Four cups of vegetable broth
Half a cup of full-fat coconut milk or plant-based cream
One tablespoon of tamari/soy sauce
One cup of chopped kale/spinach is optional
Garnish with fresh parsley & lemon juice, if desired
INGREDIENT NOTES:
Vegan Chicken:
Buy rotisserie-style vegan chicken/make your own by seasoning soy curls/seitan. It provides richness in texture & protein.
Mushrooms:
Perfectly good button, cremini/shiitake mushrooms. Cut them thin. They give depth & earthiness of flavor.
Plant-Based Cream:
Take oat, soy/coconut cream. It enriches the soup. A little sweetness is provided by coconut cream. People should use unsweetened & unflavored types.
Herbs:
Smoked paprika, thyme & rosemary are used to emulate rotisserie seasoning. Dried herbs are just fine, but fresh ones are also good.
Broth:
Use a lot of vegetable stock. It is best to have low sodium so that you can regulate the levels of salt.
INSTRUCTIONS:
In a soup saucepan over low heat, heat the oil.
Add chopped onion and simmer for 4 to 5 minutes, until it’s tender.
For one minute, add the garlic & stir.
Cook for 5 to 7 minutes after adding the mushrooms, or till they soften and release water.
Add spices such as pepper, paprika, thyme, and herbs and stir.
Pour in the vegan chicken & mix carefully.
After that, add the veggie broth. Raise to a simmer.
Keep it covered & cook for 15 minutes.
Include the plant-based cream & soy sauce. Stir very gently.
For five more minutes, simmer as long as smooth.
Add the kale or spinach now and simmer till it wilts.
Adjust seasoning by tasting.
Serve hot, garnished with parsley & lemon juice.
TIPS:
If you cannot discover vegan rotisserie chicken, use soy coils rooted in broth.
For the purpose of making it thicker, add cooked rice or pasta as well.
To make the soup thicker, blend half of it.
For the crush, spread toasted seeds & croutons on top.
You can make this vegan rotisserie chicken mushroom soup weeks in advance it and then warm it later.
STORAGE INFORMATION:
FRIDGE:
Put frozen soup in a container that is airtight. Store for a maximum of 4 days. Reheat up quickly in the toaster or on the burner.
FREEZER:
You can keep soup in portions for a maximum of two months in your freezer. Store in the fridge overnight. Before providing, warm up gently and mix carefully.
FAQs:
Which vegan chicken is the best?
Store-bought rotisserie-style veggie chicken/marinated soy curls. Made at home, seitan is also very useful.
Must I consume the cream?
Yes. The soup will have less content & will consist more of broth, but will still be good. Add some more broth, as required.
Is it feasible to make it oil-free?
Yes. Fry the vegetables using small amounts of broth instead of oil.
How can I make it spicy?
Pop in some chili flakes/cayenne pepper when cooking.
Is it child-friendly?
Yes. The soup is bland, smooth & soothing.
NUTRITIONAL INFORMATION:
Calories: 210
Carbs: 13g
Total carbs: 13g
Fiber: 3g
Calcium: 50mg
Protein: 12g
Iron: 2mg
Vitamin A: 250 IU
Serving size: 1 bowl
Sodium: 520mg
Serving: 4 bowls
Potassium: 300mg