Creamy mushroom soup

With cabbage, scallions and garlic, this is a creamy, delicious and fairly simple soup.


2T water
1/2t coarse sea salt, divided
4 scallions (about 1/4 cup), minced, 3″ – 5″ reserved for garnish
1T fresh garlic, minced
1T herbes de Provence
2 cups cremini mushrooms, stemmed and thinly slice, about 1/6″
1T lemon juice, divided
1T tamari, divided
2 cups shredded green cabbage (I use coleslaw mix)
4 cups unsweetend plant milk (I use soy)
1/2T tapioca starch dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste


Warm a large frying pan with a lid on medium heat. Add the water, 1/4t sea salt and scallions. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minute. Increase heat to medium high. Add the mushrooms and stir fry for 3 – 5 minutes until the mushrooms are well wilted and nicely browned. Add 1/2T lemon juice and 1/2T tamari. Deglaze the pan and stir fry another minute. Remove from heat. Remove the mushrooms, et al., and set aside.

Return the pan to heat on medium high. Add the cabbage, the remaining lemon juice, tamari and sea salt. Stir fry for 3 minutes until the cabbage is lightly wilted. Add the soy milk. Return the pan to a simmer. Reduce heat to low, cover and simmer 20 minutes. Uncover, increase heat to medium low and simmer another 10 minutes, or until the soy milk is reduced by about a third.

Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Remove from heat. Add the nutritional yeast and about half of the mushrooms. Stir until combined. Let stand 2 minutes to cool. Season to taste. To plate, ladle out the soup. Garnish with remaining mushrooms and scallion greens sliced on an angle, and serve.

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