20 MINUTE LEMON “CHICKEN” SOUP

by with No Comment King Oyster Mushrooms

This 20-Minute Lemon “Chicken” Soup taken from The Wicked Kitchen is a plant-powered twist on a timeless classic—bringing you all the cozy comfort of traditional chicken soup with a zesty, refreshing kick of lemon.

Made with hearty king oyster mushrooms (black or white tops) in place of chicken, this soup is not only quick and easy but also packed with flavor and nutrients to warm you from the inside out.

Perfect for busy weeknights, chilly afternoons, or when you need a soothing bowl of goodness, this recipe comes together in no time using simple, farm-fresh ingredients.

Let’s get cooking and bring a little sunshine to your table!

INGREDIENTS:

  • 6 king oyster mushrooms (about 1 lb/450 g) 
  • 3 Tbsp vegan butter
  • 3 cloves garlic
  • 3 spring onions 
  • 5 Tbsp vegan chicken seasoning such as Wicked Kitchen Rotisserie Chicken Flavour Seasoning
  • Salt and black pepper to taste
  • 1 lemon
  • 2 Tbsp cornstarch (cornflour)
  • Handful of fresh parsley 

INSTRUCTIONS:

  1. Shred the shrooms by running a fork along the length of the stems. Remove the caps and slice them into thin shreds as well. 
  2. Melt the butter in a soup pot over medium heat. Add the shrooms, tossing to coat, and cook for a couple minutes. Meanwhile, mince the garlic and slice the spring onions. Add those to the pot along with the chicken seasoning and just enough water to cover the ingredients. Season it with a little salt and pepper, then cover and simmer for 10 minutes.
  3. Finely grate the zest from about half the lemon into the pot. A microplane works awesome.
  4. Mix the cornstarch in 6 tablespoons water until dissolved to create a cloudy slurry. Stir the slurry into the pot, then simmer for about 5 minutes to thicken up the soup.
  5. Chop about 2 tablespoons of the parsley, saving some whole leaves for garnish. Stir the chopped parsley into the soup and 1 squeeze in a little bit of the lemon juice (through your hands to catch the seeds). Taste the soup and add more salt, pepper or whatever seasoning you think it needs. If it’s too thick and needs more water, stir it in a little at a time.
  6. Ladle into bowls and garnish with the whole parsley leaves and a slice or two of lemon

Recipe from The Wicked Kitchen

CREAMY MUSHROOM SOUP WITH SHIITAKE

by with No Comment Shiitake

The simplest ingredients can create the most nourishing meals. This Creamy Mushroom Soup with Shiitake is the ultimate blend of comfort and wellness—rich, velvety, and brimming with earthy flavor. Shiitake mushrooms, celebrated for their robust taste and immune-boosting properties, take center stage in this creamy soup, making it as nourishing as it is delicious.

Perfect for a chilly evening, a light lunch, or as an elegant starter for your next gathering, this recipe brings farm-to-table goodness straight to your kitchen. So grab your favorite spoon, and let’s create a bowl of warmth and health with fresh Shiitake mushrooms!

Ingredients

  • 10 oz shiitake mushrooms , large whole
  • 1 tablespoon olive oil
  • 1 tablespoon butter or plant based butter
  • 1 onion chopped
  • 1 carrot chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2.5 cups water
  • 1 can light coconut milk or half and half
  • 3 green onions chopped (OPTIONAL)

Instructions 

How to make creamy mushroom soup with shiitake

  1. Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
  2. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
  3. Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
  4. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
  5. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add the coconut milk Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

NOTE: You could use any type of mushroom for this dish, and it would be delicious!

Image taken from Foolproof Living