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