I’ve mentioned before my mother loooves Oprah Winfrey.
From 1986 to 2011, I believe she caught every possible episode of Oprah’s TV show. And whatever food trend Oprah championed, Mama had to try.
In 1994 Oprah’s personal chef Rosie Daley published a cookbook – In The Kitchen With Rosie. Of course, I was immediately dispatched to buy the little pink cookbook. Mama cooked quite extensively from it for several years. The recipes were yummy, healthy, and extremely low-fat (this was the 90’s.)
Recently I came across the slim volume. It was exciting to see those forgotten-about recipes, as well as Mama’s notes and comments in the margins. It was also exciting to see that most of the “four check recipes” (Mama rated recipes with one to four check marks) could easily be veganized.
One of these recipes is the Curried Mushroom Soup.The recipe that follows is not Rosie’s, exactly. Mama made some changes. And I made more – using soy milk instead of skim milk (of course); using a spoonful of olive oil instead of spritzing cooking spray; playing with the spice balance and adding some cayenne; using only fresh mushrooms instead of a combination of fresh and dried; and – because I am both a practical and frugal vegan – using an onion instead of leeks and dried chervil instead of fresh. (Because I’m not even sure where I can buy fresh chervil!)
However, I’ve still kept true to the real secrets of Rosie’s soup:
Use a combination of mushrooms, not just one kind.
Don’t cook the mushrooms too long – it’s better if they are a bit chewy and chunky and … well, meaty.
Never let the soup come to a boil – it will get too thick and goopy.
Don’t add rice, which can get gummy – let the mushrooms be the star.
Curry powder and chervil is an awesome combination.
A spoonful of sherry changes everything.
This is a perfect November soup – rich, creamy, hearty – and vegan! It’s a soup that will impress. You might want to serve it as a first course for Thanksgiving, or as part of a soup-and-sandwich lunch over the holidays. My notoriously picky partner ate two bowls, so I know it’s good! Serve with a hearty bread.
Bonus – it’s super-fast. This is one soup that does not improve with hours of simmering.
Ingredients for Best Vegan Mushroom Soup Ever:
2 Portobello Mushrooms, chopped
8 oz. White or Button Mushrooms, sliced
8 oz. of Any Other Mushrooms – oyster, morel, porcini, etc.
1 – 2 Tablespoons Olive Oil
1 Medium Yellow Onion, finely diced
4 Tablespoons All-Purpose Flour
2 Teaspoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1/4 – 1/2 Teaspoon Cayenne Pepper
4 Cups Soy Milk (I used Westsoy Original Unsweetened)
1 “Vegan Chicken” Bouillon Cube (I used No-Chicken; you could also use vegan Beef flavor or just a vegetable bouillon cube)
1 Teaspoon Dried Chervil
Sea Salt, to taste
3 Tablespoons Dry or Very Dry Sherry (not sweet sherry)
Directions for Best Vegan Mushroom Soup Ever:
Heat the olive oil in a large stockpot over medium-high heat. Add the onions and saute for 5 minutes or so, until they start to turn translucent.
Add the flour, curry powder, cumin, and cayenne pepper. Stir until the onions are well coated with the spices.
Add the “milk” and bouillon cube. Raise the heat to high and cook only until bubbles begin to form around the edge of the pot. DO NOT bring to a boil.
Reduce heat to low and whisk to make sure all ingredients are thoroughly combined (and your bouillon cube has dissolved).
Stir in all the fresh mushrooms. Cook for 5 minutes.
Add dried chervil and sherry. Cook for another minute.
That looks DELICIOUS! I must recommend this to my soup-obsessed friend.
Let me know if your friend tries it! It’s really easy and quick to make!
Oh man, this sounds aaaaamazing. I gotta try this now that the cold weather has arrived!!
It’s so good! I can remember the first time my mother made it, eons ago. I’d never had anything but Campbell’s Cream of Mushroom soup before, which I hated. I was absolutely stunned by how different and delicious this soup was.
WOW This looks yummy. I bet it taste as good as it looks. I have got mushroom soup in some unusual places and it has been really good. I did not know that your Mom was an Oprah Fan. Love you Dad.
Thanks! Yes, Mama watched every episode she possibly could, plus had all the books, all the magazines. And loved all Oprah’s spin-offs – Dr. Phil, Dr. Oz, etc.
Thanks for posting this. I’ve been struggling with the mushroom soup. Had tried the Imagine mushroom soup but it was lacking something. I will definitely, give this one a shot.
This is completely different from Imagine’s mushroom soup. I was so happy to come across the recipe for this one again!
Once again, several months later, I finally made this. I would dare say this is the best mushroom soup period, vegan or otherwise. There were a few things I did do differently. Didn’t have any Sherry and didn’t plan to purchase any due to the fact that I rarely ever use it. Looked online for good substitutes and ended up using vanilla extract (pure, non-alcohol) and ended up using parsley for the chervil. Shared it with one of my co-workers who is also vegetarian / vegan.
I’m so glad you enjoyed it! It’s interesting to know that vanilla extract can sub for sherry. Parsley and chervil can be used interchangeably – the taste is a little different but the recipes will still work! I actually bought some dried chervil because I wanted the soup to taste like my mom’s. Since then I’ve used chervil instead of parsley in a number of recipes – I especially like it in my black bean soup!
I think my daughter and husband will love this, big mushroom lovers that they are! Thanks!
I hope they like it! Let me know how it turns out!