Creamy Mushroom Soup | PCC Natural Markets

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Creamy Mushroom Soup

Serves: 6 to 8

Your rating: None (3 votes)
Your rating: None (3 votes)

Marie says, “This soup is my personal answer to canned cream of mushroom soup. It’s an elegant first course or a base in recipes using cream of mushroom soup. I also make this without tofu as a base for risotto.” For those who are soy sensitive, substitute 8 ounces of heavy cream for the tofu.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Add olive oil to a large skillet. Sauté onions and garlic for 2 to 3 minutes. Add fresh crimini mushrooms and celery and sauté until mushrooms are quite soft.

Rehydrate dried mushrooms in 1 cup boiling water for 10 minutes. Remove mushrooms and chop, reserving liquid for the soup. (Strain out any sandy sediment.)

Deglaze pan with red wine. Add chopped rehydrated mushrooms and soaking liquid, and cook down for 5 minutes.

Blend together mushroom broth, sea kelp powder and tofu. Add, with bay leaf, to cooked mushrooms and allow flavors to marry, 15 to 20 minutes.

Remove bay leaf before serving, and add fresh thyme and a squeeze of lemon juice.


This soup freezes well without the tofu.

Recipe by Marie Donadio, PCC Cooks instructor

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