Source: Connoisserus Veg | Serves: 6 | Time: 1 hr
Changes: replaced dulse flakes with shredded nori sheets; replace dmiso with tahini
Ingredients
3 tablespoons vegan butter, divided
6 ounces shiitake #mushrooms, sliced
1 medium onion, chopped
2 medium celery stalks, chopped
4 garlic cloves, minced
¼ cup Gluten Free all-purpose flour
¾ cup dry white wine
4 cups vegetable broth (homemade to reduce sodium)
1 (14 ounce or 400 ml) can light coconut milk
1 ½ pounds golden #potatoes, scrubbed and cut into 1-inch pieces
1 tbsp shredded nori
1 tsp dried thyme leaves
½ teaspoon Old Bay seasoning (Old Bay is NEVER optional, says this Maryland girl)
2 bay leaves
2 tbsp tahini
Salt and pepper, to taste
For Serving (Optional)
Oyster crackers or saltines
Chopped fresh parsley
Hot sauce
Vegan bac'n bits
Instructions
Set a large pot over medium heat and add 2 tablespoons of vegan butter.
When the butter has melted, add the shiitake mushrooms in a relatively even layer. Toss a few times to coat the mushrooms, then let them cook for about 4 minutes, until browned on the bottoms. Flip the mushrooms and let them cook for about 4 minutes more, to brown on the opposite sides. Remove the mushrooms from the pot and transfer them to a plate.
Melt the remaining tablespoon of butter in the pot, then add the celery and onion.
Cook the celery and onion for about 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic and flour to the pot and stir to coat the veggies with flour. Cook for about 2 minutes, stirring frequently.
Stir in the wine and bring it to a simmer. Allow it to cook until it reduces by about half, about 3 minutes.
Add the broth and stir until fully incorporated, then stir in the coconut milk, potatoes, shredded nori, thyme, old bay, bay leaves, and tahini. Stir well to ensure the miso fully dissolves. Return the mushrooms to the pot. Raise the heat, bring the liquid to a boil, then lower the heat to a simmer.
Allow the mixture to simmer until the potatoes have softened, about 12 to 15 minutes. You can thin the soup with some hot water if it thickens too much while cooking.
Remove the pot from heat. Remove the bay leaves from the soup and season it with salt and pepper to taste.
Ladle into bowls and top with accompaniments of choice.
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