Monday, 17 October 2016

Mushroom Soup

Mushroom Soup

I am posting this recipe for my husband and son. They love this soup. I find it too rich as it is made with soy milk, but they love the creaminess the soy milk gives this soup. Because the mushrooms cook down, this soup only makes a small pot.


1/2 cup onions, diced
16 cups mushrooms, sliced thinly ( I use a food processor with a slicing blade)

2 cups water
1/2 cup cooked brown rice

2 cups unsweetened soy milk, or other non dairy milk of choice

2 Tblsp cornstarch mixed with a a little cold water

4 tsp vegetable stock powder, or to taste


Saute onion in as little water as possible until soft.

Add mushroom and saute until cooked and the liquid has evaporated.

Meanwhile add water and brown rice to a high speed blender and mix until smooth.

Once mushrooms are cooked, add brown rice mixture, soy milk and vegetable stock powder to the mushrooms. Bring to a boil.

Add in cornstarch mixture and gently simmer for about a minute stirring constantly.

Adjust seasonings to taste.


Mushroom Stuffing

Mushroom Stuffing

I love stuffing and this recipe can be made with either fresh or dried mushrooms. The recipe in the picture was made with dried mushrooms. When made with fresh mushrooms, the stuffing takes on a wonderfully rich and dark colour. I served the stuffing in the picture with homemade black bean balls topped with my Korean BBQ sauce. The recipe for Korean BBQ sauce can be found here: makes enough for a small 2 quart casserole.


3/4 oz dried mushroom, about 9 medium mushrooms
boiling water for soaking mushrooms
1 cup onions, chopped
1/2 cup celery, chopped fine
2 Tblsp flax mixed with 6 Tblsp mushroom soaking liquid
1 tsp garlic, minced
8 cups stale bread, cubed
1/4 tsp black pepper
4 tsp mushroom seasoning, or to taste This is the brand I use:
1/3 - 2/3 cup water, approximately for mixing


Soak mushrooms in enough boiling water to cover. Let sit for about 30 minutes or until soft. Reserve liquid to mix with flax and to use when onions are cooking if liquid is required. Water can also be used in place of the soaking liquid.

Dice mushrooms into small pieces or quickly pulse in a food processor, discarding the tough stem.

Saute onion, celery and garlic until soft.

Add mushrooms to onions and continue cooking. If the mixture starts to stick add a little of the soaking liquid. Cook until mushrooms are cooked through. Let mixture cool.

Add mushroom mixture to the bread, along with the black pepper, mushroom seasoning and flax. Thoroughly combine this mixture. 

Add in enough water so that the mixture does not dry out while cooking. 

Place into a casserole large enough to hold the mixture. Cover and bake in a preheated 350 F oven for about an hour or until hot in the center.



Fresh mushrooms can be substituted for the dried mushrooms. I generally do not measure, but would add in about 2 cups of sliced fresh mushrooms.

The recipe for the Korean BBQ sauce can be found here: