Vegan Cream of Mushroom Soup
Full Recipe:
Hey Internet, who’s ready for another soup recipe? I am, haha. I just spent the last 5 days in Ohio visiting family and… I am embarrassed but I still don’t have a coat. I’m getting around to it, OK?
AND spent the 11 hours in the car yesterday and went to work today, and came home and shot this recipe. I’m tired, but at least I’m feeling pretty warm with a belly full of soup.
I’ve been craving this soup for a long time.
It’s funny, I already have something similar on the blog, my vegan creamy mushroom lasagna soup. But like, that’s kinda weird? I mean it’s good, don’t get me wrong.
But I wanted a classic cream of mushroom soup (vegan, of course). And no, not like the one in the can.
The ONLY way in which this is like the stuff in the can is that it can be used to make other dishes like my vegan green bean casserole, pasta, etc. It's also featured in my vegan holiday recipes guide.
But this… this soup has SO MUCH mushroom flavor and depth.
Nearly 2 pounds of mushrooms go into this big pot of soup and when you’re done? You have something that’s pure comfort in a bowl.
Since I made my last vegan creamy mushroom soup I’ve learned a thing or two about developing flavors, creating bases, and a few technique type things that sound scary at first (sprinkling flour into soup… what???) but are legitimate game changers.
This soup is also similar to my vegan cream of chicken soup in that it’s delicious, not like the canned stuff, and easy to make.
And I’m passionate about EASY vegan home cooking and comfort food on this blog, so when I publish a recipe like this one, you know I 10000% believe it’s easy and delicious.
In case you wondered, it’s really easy to make cream of mushroom soup vegan.
#vegan #easyvegan #veganfood #veganrecipe #food #soup #yum #yummy #cozy #cozyfood #winter #winterfood
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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★Products That I Used For This Recipe★
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Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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Squash and Mushroom Barley Risotto Recipe
Ready to learn how to make Barley Risotto? This rich and earthy entree is made with oyster mushrooms, shallots and garlic. Our delicious Pearl Barley replaces traditional arborio rice and lends a mild, nutty flavor and tender, chewy bite.
It comes together in less than an hour and is the perfect centerpiece to your Autumn meal plan.
Full Recipe:
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For over three decades, Bob's Red Mill has been committed to providing people everywhere with the best quality foods available. Our passion for health and belief in taking care of one another is as strong today as it was when Bob first started the business with his wife, Charlee, all those years ago.
Vegan Kale, Lentil and Barley Stew
This very non-photogenic soup is one of my favourite, hearty stews! With tons of kale, lentils, barley, a load of spices and a kick of jalapeno, it is the perfect soup-season meal to cozy up! I made this for Friendsgiving and it was a popular soup, despite it's non-flattering qualities haha.
FULL KALE, LENTIL, BARLEY STEW RECIPE:
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[ F A Q ]
♡ Where do you live? - Just outside of Toronto ♡ Where do you find mushroom broth powder? - Asian grocery stores have it. I show what the packaging looks like in this video:
♡ What's up with your skin? - I have eczema, and atopic dermatitis on my hands. I share what I do to help my skin in this video:
♡ Is YouTube your full time job? - No, I work part-time in marketing :)
♡ What does your logo mean? Why isn't your logo using the Vietnamese flag? - Actually I use the South Vietnam flag because it represents Viet Kieu (Vietnamese immigrants after the fall of Saigon), my parents were both boat refugees before immigrating to Canada. My logo combines two parts of my identity: Maple leaf because I'm Canadian, and the South Vietnam flag because I'm Vietnamese :)
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NEW HOME || VEGAN FREEZER MEAL: CHEESY POTATO CASSEROLE || INSTANT POT VEGETABLE BARLEY SOUP
#plantbased #vegan #dairyfree #plantbasedweightloss
Thanks for checking out my channel! I hope you enjoy.
POTATO DIET DAY 1:
MEALS FOR MAXIMUM WEIGHT LOSS:
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CORNBREAD MIX AND FULL RECIPE
1 cup cornmeal
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
3 TBS flax meal
1/3 cup maple syrup
1 & 1/4 cup milk
1 & 1/2 tsp apple cider vinegar
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
BASIC CAKE MIX FRUIT COBBLER RECIPE
1 & 1/2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
1 C water
1/2 c pecans
2 TBS flax meal
1/2 TBS apple cider vinegar
1/2 cup maple syrup
2 tsp cinnamon
1/2 tsp almond extract
1/2-1 cups fruit
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Press fruit lightly into the batter. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
VEGAN CHEESY POTATO CASSEROLE RECIPE (ESTIMATE, NOT EXACT RECIPE)
6-8 medium russet potatoes, scrubbed and steamed until fork-tender
3 cups chopped broccoli
2 tsp salt
1/2 tsp pepper
2 TBS dried chopped onion
1 tsp garlic powder
1 tsp onion powder
2 TBS dried parsley
1 tsp dried dill
1 tsp dried sage
1 TBS garlic mustard or other mustard
1 cup plain, unsweetened vegan yogurt
1/2 cup water
Chop potatoes, then combine with broccoli in a large bowl. In a smaller bowl, combine the rest of the ingredients. Pour the dressing mixture over the potatoes and broccoli, then stir until well-combined.
Press into a 9X13 pan, or two smaller containers (I used an 8X8 and a 9X7 pan). Cover, then bake for 30-40 minutes (thawed) in a pre-heated 400 F oven until the casserole is bubbly and steamy. Cover with foil while baking if the casserole is getting too crispy/dry/looking like it might burn.
VEGETABLE BARLEY SOUP
1 small chopped onion
3 chopped carrots
3 chopped celery stalks
4 small-medium russet potatoes, peeled and chopped
1/2 cup pearl barley
1/2 cup small white beans
1/2 cup French green lentils
1 & 1/2 tsp salt
1 tsp dried rubbed sage
1 tsp dried marjoram
1 tsp thyme
1 TBS parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp nutmeg
3-4 cups water—enough to have the water touch the “max fill line” on a 3-quart Instant Pot
Fresh chopped basil or parsley (optional)
Put all ingredients into the Instant Pot liner. Pressure cook on high for 30 minutes, then allow the pressure to release naturally until the pin drops on its own.