Cream of Mushroom + Dill Soup
Cozy Up with Creamy Vegan Mushroom and Dill Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a delightful recipe for Cream of Mushroom and Dill Soup that’s not only incredibly flavorful but also completely vegan! This soup is perfect as a starter, a light lunch, or a cozy dinner on a chilly evening.
This recipe focuses on bringing out the earthy flavors of the mushrooms, complemented beautifully by the fresh, bright notes of dill. It’s surprisingly easy to make, requiring just 45 minutes from start to finish. We’ve kept it plant-based, making it accessible to a wider range of dietary preferences.
What makes this soup special?
- Rich and Creamy Texture: Despite being vegan, this soup achieves a wonderfully creamy texture without relying on dairy. The blending process is key!
- Earthy Mushroom Flavor: We use a generous amount of mushrooms to create a deep, satisfying flavor.
- Fresh Dill Brightness: The fresh dill adds a vibrant, herbaceous note that elevates the entire dish.
- Easy to Make: With simple ingredients and straightforward instructions, this soup is perfect for a weeknight meal.
Tips for the Best Soup:
- Mushroom Variety: While cremini or button mushrooms work perfectly well, feel free to experiment with other varieties like shiitake or oyster mushrooms for a more complex flavor.
- Blending: For an ultra-smooth soup, use an immersion blender directly in the pot. If using a regular blender, be sure to vent it properly to avoid pressure buildup.
- Seasoning: Don’t be afraid to adjust the salt and pepper to your liking. Taste as you go!
- Sherry Option: The dry sherry adds a lovely depth of flavor, but it’s entirely optional. If you prefer, you can omit it or substitute with a splash of lemon juice.
Frequently Asked Questions:
Q: Can I use dried dill instead of fresh?
A: While fresh dill is recommended for the best flavor, you can use dried dill in a pinch. Use about 1 tablespoon of dried dill for every 1/4 cup of fresh dill.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add vegetables like leeks, carrots, or celery along with the onion for added flavor and nutrition.
We hope you enjoy this comforting and flavorful Cream of Mushroom and Dill Soup! It’s a perfect way to warm up on a cold day and nourish your body with wholesome ingredients.
Cream of Mushroom and Dill Soup
Ingredients
- 1 kg Mushrooms Cremini or button mushrooms work well
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 4 cups Vegetable Broth
- 1/4 cup Dry Sherry Optional
- 2 tablespoons Olive Oil
- 1/4 cup Fresh Dill Chopped
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add mushrooms and cook until browned and softened, about 10-15 minutes.
- Pour in vegetable broth and sherry (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
- Stir in fresh dill, salt, and pepper to taste.
- Serve hot.
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