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Kendal Hills Mushroom & Veggie Soup
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5 from 3 votes

Mushroom Vegan Soup

After visiting Kendal Hills Game Farm just north of Toronto Canada, I knew I had to get my hands on its incredibly flavorful and hearty Mushroom Vegan Soup. The perfect meal for a cold winter day.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup
Cuisine: American, vegan
Servings (change as needed): 8

Ingredients

Mushroom Soup

  • 2 tablespoon oil
  • 2 cups dried mix mushrooms (shiitake, porcini, oyster, etc)
  • 4 cups hot water
  • 2 large onions, diced
  • 4 large carrots, diced
  • 4 celery ribs, diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 large leek, (white & pale green parts only), cut in half lengthwise then diced into 1/4" thickness
  • 1 large sweet potato, peeled and chopped into 1" cubes
  • 2 pound mixed mushrooms (cinnamon cap, shiitake, oyster, abalone, etc). Trim stems and roughly chop.
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary, ground
  • 1 tablespoon herbs de provence
  • 4 cups homemade vegetable stock (see recipe below) or use store bought
  • salt & pepper to taste

Vegetable Broth Recipe (if short on time, use store bought vegetable broth)

  • 1 tablespoon oil
  • 2 onions, roughly chopped including skins
  • 3 large carrots, roughly chopped including skins and tops
  • 3 celery stalks, roughly chopped including leaves
  • 1 leek, roughly chopped including dark green parts
  • 1/2 pound mushrooms (shiitaki, cinnamon cap, abalone, oyster, etc), roughly chopped
  • 1 small bunch of fresh sage
  • 1 small bunch of fresh parsley
  • 1 teaspoon whole peppercorns
  • 1 bay leaf
  • Water

Instructions

  • MAKE BROTH if desired (ALTERNATIVELY, use store bought vegetable broth): Heat oil in large stock pot on medium heat and add all vegetables. Saute, stirring often, until they become soft (approx 5 minutes). Add herbs, peppercorn and bay leaf and stir to combine. Pour in enough water to cover vegetables then bring to a boil. Reduce to a simmer and cook for 2-4 hours (or longer). Remove from heat, cool and strain so you are only left with a clear broth.
  • RE-HYDRATE MUSHROOMS: Put dry mushrooms in a bowl and cover with 4 cups of hot water. Set aside for at least 30 mins.
  • SAUTE VEGETABLES/MAKE SOUP: Put large soup pot on medium heat and add in oil. Add diced onions, celery & carrots. Saute for about 5 mins stirring often. Add minced garlic and cook for another 2 mins. Add leeks to pot and cook for 6 mins. Add dried herbs and stir to combine. Reduce heat to medium-low and add sweet potato, cooking for 5-10 mins. Add chopped mushrooms to the pot and allow them to cook for 2-3 mins. Add re-hydrated mushrooms including the soaking liquid into the pot along with the vegetable broth, stirring to combine.
  • COOK & FINISH SOUP: Bring soup to a boil then reduce to a simmer for 1 hour (until vegetables are tender). Season with salt and pepper to taste and serve.
Calories: 210kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 916mg | Potassium: 957mg | Fiber: 9g | Sugar: 12g | Vitamin A: 13624IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 3mg