After visiting Kendal Hills Game Farm just north of Toronto Canada, I knew I had to get my hands on its incredibly flavourful and hearty Mushroom & Vegetable Vegan Soup. The perfect meal for a cold winter day.
I received an email from Kendal Hills Game Farm inviting loyal customers to their first “open farm” in early November. As I knew they specialized in mushrooms, I told my husband that we had to go. (I love mushrooms). Farm tours, free apple cider and delicious mushroom soup (or chicken soup) made it the perfect Sunday afternoon outing.
It turned out to be a much more informative day than both my husband and I anticipated as we learned a lot about how they grow mushrooms (different types, lighting, temperature, etc) and the farm’s aspirations for an “edible forest” where the land would be used to naturally produce a wide variety of food. The farm also raises chickens which I was thrilled to see were outside with plenty of sunlight and space to walk around. I was also pleased to learn that while the chicken aren’t considered “organic”, they only eat organic feed. All in all, the farm offered great practices, delicious food and a very friendly atmosphere thanks to the kindness of Dave, his wife Emily and their family.
My husband and I ended up purchasing a pound of mushrooms (4 different kinds) and I was determined to get the recipe for the incredible Mushroom & Vegetable Vegan Soup served to us on our visit. After a few emails back and forth, Emily wrote down her recipe and allowed me the honour of sharing it with our Two Kooks In The Kitchen readers. The following weekend I got to work and finally sat down to a delicious bowl 🙂
- While the soup recipe below includes a second recipe for homemade vegetable broth, you can, of course, buy the broth instead (although homemade broth is really good!).
- You can quickly chop up the carrots, onions in a food processor to save you some time using the ‘pulse’ button. Make sure you don’t over process it, though.
- For a hands-on time saver, make the vegetable broth in a slow cooker. Put all the ingredients in the cooker and let it run on high overnight. In the morning you will have fresh vegetable stock waiting for you.
- I used a large pasta pot with a built in colander when I made my vegetable broth which made it very easy to strain out all the vegetables and herbs.
TAILOR TO YOUR TASTE
- For both the broth and soup itself you can try different vegetables that you might have on hand. While it will change the flavour profile a bit, I am sure it will still taste yummy.
- If you don’t have certain herbs on hand then substitute ones you enjoy. I, for instance, didn’t have herbs de Provence so I just doubled the amount of thyme and rosemary.
- If you plan on making the vegetable broth, you can absolutely do so ahead of time. Vegetable broth will keep in the fridge for several days or it freezes really well in locked freezer bags or containers. You can make a big batch, freeze it in smaller portions and then use it as needed.
If you love vegetarian soups, then be sure to check out our Curried Sweet Potato and Vegetable Soup.