There’s no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don’t provide quite the right texture.”
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup diced shallots
- ½ cup diced celery
- 5 cups sliced shiitake mushroom caps (about 10 ounces), divided
- 5 cups sliced baby bella mushrooms (about 10 ounces), divided
- ½ cup dry sherry
- 3 cloves garlic, minced
- 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
- ½ teaspoon dried thyme
- 3 cups “no-chicken broth” or mushroom broth
- 1 cup water
- ½ cup walnuts, finely chopped
- Pinch of salt
- 2 teaspoons sherry vinegar
- ½ teaspoon ground pepper
- 2 tablespoons sliced fresh chives
- 1Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
- 2Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
- 3Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
- 4Serve the soup topped with the mushroom-walnut mixture and chives.
This healthy version of tom kha soup is vegetarian and flavored with Thai red curry paste. Instead of using fish sauce, we simmer dried shiitakes in vegetable broth to add an umami note.”
- 6 cups low-sodium vegetable broth, divided
- ¾ ounce dried shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1½ cups chopped onion
- 2 teaspoons grated fresh ginger
- 2 jalapeño peppers, minced
- 1½ tablespoons Thai red curry paste
- 1½ tablespoons reduced-sodium tamari
- 1½ teaspoons lime zest
- ¼ cup lime juice
- ½ teaspoon salt
- 2¼ cups coconut milk
- 12 ounces diced extra-firm tofu ( ½-inch)
- 3 ounces fresh oyster mushrooms or other wild mushrooms, chopped
- 4 cups chopped mature spinach (5 ounces)
- Fresh cilantro for garnish
- 1Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.
- 2Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.
- 3Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.
You’ll need a pie pumpkin, not the carving kind, for this healthy soup recipe. Roasting the pumpkin brings out a sweet, almost smoky flavor and creates a soup with depth and character. Store-bought pepitas are a good topper, but the homemade glazed ones here are really special. Serve with a swirl of crème fraîche, sour cream or smoked olive oil, if desired.”
- 1 7-pound pie pumpkin or winter squash, peeled, seeded and cut into 1-inch pieces (about 18 cups; see Tip)
- 2 medium onions, thinly sliced
- ⅓ cup extra-virgin olive oil, plus 1 tablespoon, divided
- 4 tablespoons chopped fresh sage, divided
- 4 tablespoons chopped fresh thyme , divided
- 2¼ teaspoons kosher salt, divided
- 1 teaspoon ground pepper plus a pinch, divided
- ⅔ cup dry white wine
- ¾ cup pepitas
- 3 tablespoons maple syrup
- 8 cups low-sodium “no-chicken” broth
- 1 cup water
- 1Position racks in upper and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray.
- 2Toss pumpkin (or squash) and onions with ⅓ cup oil, 3 tablespoons each sage and thyme and 1 teaspoon each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide between the prepared baking sheets. Roast, stirring once halfway and switching the pans from top to bottom and back to front, until lightly browned and tender, 25 to 30 minutes. Remove from the oven and immediately add ⅓ cup wine to each pan, scraping up any browned bits.
- 3Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add pepitas, ¼ teaspoon salt and the remaining pinch of pepper; cook, stirring, until toasted, 2 to 4 minutes. Add maple syrup and cook, stirring, until well coated and lightly caramelized, 1 to 3 minutes more. Spread on a parchment-lined plate to cool.
- 4Transfer the vegetables and any accumulated juices to a large stockpot and add broth and water. Stir in the remaining 1 tablespoon each sage and thyme and 1 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat, partially cover and simmer for 15 minutes.
- 5Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Serve the soup topped with the glazed pepitas.