Creamy Wild Mushroom Soup: Easy Slow-Cooker Meal
When I create my own recipes, I find myself torn between naming them what they are or adding “vegan” in the title. I’m sure by now you know that all my recipes are vegan so it seems silly to say it in every recipe, but I also want to make sure that if anyone is specifically looking for a “vegan soup,” mine comes up in their search. I know how many times I’ve searched for vegan recipes using the word ‘vegan’ and it’s been so helpful but it seems redundant.
So what do you think? Should this recipe have been called “Creamy Vegan Wild Mushroom Soup” or is it fine the way it is?
I photographed these day-old leftovers in such bad light so I learned that next time I need to photograph soups when they are fresh and not at dusk when the camera can’t focus! Sorry guys! It is super yummy though! I love crockpot/slow-cooker recipes especially now that I’m a mom and quick meals are such a pleasure.
I have tried to change my attitude when it comes to cleaning up after cooking or baking. I try to tell myself that “I get to clean up after making a nutritious meal for my family” and that has helped a little bit, but obviously I’m not joyful about it either. What helps you when you have to do things you don’t enjoy?
Creamy Wild Mushroom Soup: A Slow-Cooker Recipe
Tasty vegan take on a creamy wild mushroom soup.
Course Main Course
Keyword crockpot, slowcooker
Prep Time 15 minutes
Slowcooker 2 hours
Servings 4 people
3 TBSP olive oil divided
1 onion diced
sprinkling spices coriander, garlic salt, italian herbs, nutmeg, allspice
1 tsp garlic crushed
2 punnets wild mushrooms
½ punnet white mushrooms sliced
1 yellow squash sliced into thin pieces
1 zucchini sliced into thin pieces
2 leaves kale destemmed and chopped
1 can coconut cream
1 tsp dijon mustard
½ cup vegetable broth more or less as desired
Add 1 TBS of the olive oil to a pan and add the onions and spices. Sauté for about 5 minutes.
To the pan of onions, add the garlic, another TBSP of olive oil and the mushrooms. You may do it in batches if your pan isn't big enough. Sauté for about 5 minutes and then set aside.
Sauté the yellow squash and zucchini in the remaining olive oil and add more if necessary. About 5 minutes, turning occasionally.
Add the kale until wilted.
Add all ingredients into the slow cooker or crockpot and cook for 2-4 hours. Add more or less of the coconut cream and vegetable broth for your preferred consistency.
Photograph while fresh and hot (not like me the day later in poor light) and serve with vegan garlic bread. Enjoy!
What are your favorite soups? I love how quick and easy they are, and they seriously warm you up! I was eating this for dinner and had to take my jersey off I was warming up so nicely!
Tag #rebellekitchen when you make this so I can have a look!