Best 2 Vegan Creamy Mushroom And Farro Soup Recipes

Welcome to the realm of culinary exploration, where we embark on a journey to uncover the secrets of creating a delectable vegan creamy mushroom and farro soup. Indulge in a symphony of flavors as we guide you through the process of crafting this hearty and satisfying dish. Discover the magic of transforming humble ingredients- mushrooms, farro, and plant-based cream- into a creamy, savory masterpiece that will tantalize your taste buds and nourish your body. Get ready to immerse yourself in a world of rich textures, earthy aromas, and the satisfaction of knowing that you're preparing a dish that is not only delicious but also compassionate to animals and the planet.

Here are our top 2 tried and tested recipes!

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Vegan Creamy Mushroom and Farro Soup image

Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 stalks celery, roughly chopped
3 carrots, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
¼ cup fresh celery leaves, chopped
1 (32 ounce) carton unsalted vegetable stock
¾ cup farro
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Steps:

Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Vegan Creamy Mushroom and Farro Soup image

Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

Provided by Bren

Categories Soup

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 stalks celery, roughly chopped
3 each carrots, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
¼ cup fresh celery leaves, chopped
1 (32 ounce) carton unsalted vegetable stock
¾ cup farro
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Steps:

Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g

Tips:

To save time, use pre-sliced mushrooms.
If you don't have farro, you can substitute another whole grain, such as quinoa or barley.
To make the soup creamier, use a blender or immersion blender to purée some of the soup before adding the farro.
Serve the soup with a side of crusty bread, crackers, or a salad.
For a heartier soup, add some cooked and shredded chicken or tofu.
To make the soup ahead of time, cook the soup according to the directions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over low heat until warmed through.

Conclusion:

This creamy mushroom and farro soup is a delicious and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. The soup is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, creamy or chunky, this recipe is sure to please. So next time you're looking for a comforting and flavorful soup, give this creamy mushroom and farro soup a try.