Marla Meridith logo by smash

Recipe: Vegan Mushroom Soup

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil
1 (1 1/2 cups) yellow onion, chopped
3 cloves garlic, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
1 tbsp freshly squeezed lemon juice
6 cups vegetable broth
½ cup dry white wine
2 tbsp soy sauce or gluten free tamari
1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
½ lb Shitake mushrooms, sliced
1 (13.5 ounce can) full fat coconut milk
¼ cup chopped fresh parsley
1 tbsp sweet paprika
ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

Recipe: Mushroom Ramen Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Mushroom Ramen Soup

We love this healthy ramen soup no matter what the season, filled with great for you ingredients and ready to enjoy in just under 20 minutes!

2 servings

5 ounces ramen noodles
1 ounce dried mushrooms (porcini, chanterelles, morels, etc.)
2 tbsp peanut or canola oil
1 shallot, minced
3 garlic cloves, minced
3 cups kale, rinsed and chopped
8 ounces fresh shiitake mushrooms, cleaned and sliced if the larger ones
1 cup chopped broccoli, bite sized pieces
4 cups low sodium mushroom or vegetable broth
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp hot chili oil
sliced green onion & fresh lime wedges for topping

Cook the ramen noodles: bring water to a boil and cook the noodles until they are soft. Drain and rinse with cold water to stop cooking.
In a measuring cup, combine 1 cup hot water with the dried mushrooms. Let them soak until soft about 10 minutes. Remove the rehydrated mushrooms from the water (keep this water) and coarsely chop.
In a soup pot heat the oil over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and all the mushrooms. Sauté for 5 minutes, mixing throughout. Add the kale and broccoli, cook another 2 minutes.
Add the broth, reserved water from the dehydrated mushrooms, soy sauce, fish sauce and chili oil. Bring to a low boil then reduce to a simmer.
Add in the ramen and heat until hot. Season to taste.
Serve immediately with green onion and fresh lime wedges.

~ Marla Meridith