Under a gentle sun, shimmers of silvery light peek through still clouds illuminating the unbroken sea. Walking along the wooden pier gazing upon the earth—water and horizon—moments of restorative calm instantaneously permeate amidst the bustle of the New Year. A soft gust of cold winter wind nudges me back to reality. I bury my hands deep in my coat pockets and briskly walk back home. All the while thinking how wonderful it will be to cozy up with a bowl of golden mushroom soup as I sit by the fire.
I cradle a bowl of the creamy soup in my hands and let its warmth permeate. Softened by streams of coconut cream, freckled with thyme, dustings of turmeric and caramelized shallots, this golden mushroom soup instills warmth and light even on the deepest of winter days.
Although technically considered part of the fungi kingdom, many in the cooking/food world consider mushrooms a vegetable. Sun-treated mushrooms are a wonderful source of vitamin D, which is especially important during winter months where your sunlight exposure may be limited.
This golden mushroom soup gets its glow from the gorgeous, yellow-orange spice turmeric. Also known as “Indian saffron” turmeric lends an earthy, warming hand to umami-laden mushrooms. Creamy tahini, savory tamari and a handful of Yukon gold potatoes also blend together to create a naturally rich soup, without starch thickeners or dairy.
As crimson flames from the fire crackle, I spoon another bite of creamy, silky golden mushroom soup into my mouth. Its golden broth soothes and warms all at once, banishing winter chill and generally making my heart and tummy happy. I hope it does the same for you!
Looking for more warming soup recipes? I’ve got you covered!
3 cups assorted mushrooms, cleaned and sliced (I used shitake and crimini)
1 tbsp vegan butter
1 1/2 cups vegetable stock
1 1/2 cups flax milk (can sub almond milk here)
3/4 tsp salt
scant amount of ground black pepper
1/4 tsp ground turmeric
1/2 tbsp tamari
2 tbsp tahini
a handful of thyme (tied as a bouquet garni)
3–4 shallots, peeled and thinly sliced
3 tbsp olive oil
a dusting of ground turmeric
2 tbsp of fresh thyme, roughly chopped
In a Dutch oven over medium-high heat, heat the olive oil with the diced onion, celery and carrot and salt. Saute for 7-10 minutes until the onion is soft and caramelized. Then add the potatoes. Cook for another 3-5 minutes, then add the mushrooms and vegan butter.
Allow the mushrooms to “sweat,” releasing much of their water content and cooking down until softened.
Then add the thyme, vegetable stock, flax milk, turmeric and black pepper. Allow the soup to simmer for about 15-20 minutes.
While the soup is simmering, caramelize the shallots. Place shallots and olive oil in a non-stick pan and caramelize over low heat for 5-7 minutes. Set aside.
Stir in the tahini and tamari (remove the thyme bouqet garni before doing so) then puree the soup using an immersion or high-speed blender (careful, now – soup will be hot!).
Ladle soup into bowls and garnish with coconut cream, caramelized shallots, turmeric and thyme as desired. Enjoy!