The slow cooker is your friend with my recipe for this smooth and “cheesy” vegan hash brown soup with smoky roasted shiitake mushrooms, put the soup ingredients in the slow cooker on low before going to work and you have dinner waiting for you when you get home. You will be truly amazed that this soup is vegan and low fat, the creamy texture and real cheesiness is so comforting, especially on a rainy winter night. The added touch of the crispy and smoky shiitake mushrooms sprinkled on top just adds to the delicious flavor profile without having to use bacon as so many potato soup recipes do. You’ll be able to fool many of your party guests with this creamy soup, they will all swear that there is dairy in it; but why “fool” your friends; you certainly aren’t fooling anyone by serving this delicious soup, the flavor is real here.
“Cheesy” Vegan Hash brown Soup with Roasted Smoky Shiitake Mushrooms
Feel guilt free with this delicious and creamy vegan soup as you curl up in your chair with a blanket in front of the fire
Ingredients
- 1 20 oz bag of frozen hash browns
- 5 cups vegetable broth made from “better than bouillon” brand base, I like the “no chicken base” flavor
- 1/2 cup chopped onion
- 1 tsp chopped garlic
- 1/4 cup nutritional yeast flakes
- 1/4 tsp coarse black pepper
- 1/8 tsp cayenne pepper
- 4 tbsp flour
- 2 cups almond milk or other plant based milk
- 1 1/2 cups vegan cheddar style shredded cheese, I like the brand Daiya
- 1 tbsp chopped chives for garnish
Roasted Smoky Shiitake Mushrooms
- 3 cups Shiitake mushrooms, stemmed and sliced (about 8 ounces)
- 3 tsp soy sauce
- 1 tsp liquid smoke
- 1 tsp Sriracha sauce
- 1 tsp smoked paprika
- 3 tbsp sesame oil
Instructions
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Pour the bag of hash browns into a 4 quart slow cooker and add the chopped onion and garlic
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Add the vegetable broth, nutritional yeast, black pepper and cayenne pepper
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In a small bowl whisk together the flour and the almond milk together and add that to the slow cooker, mix everything together and turn on low for 6 hours
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The last 15 minutes, stir in the vegan cheese
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Pour into bowls and garnish with chopped chives and crispy Shiitake mushrooms
Roasted Smoky Shiitake Mushrooms
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Mix all of the ingredients together and let marinate for at least 20 minutes
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Preheat oven to 375 degrees
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Bake for 15 minutes, turn the mushrooms over and bake for another 10 to 15 minutes, watch carefully during the last 5 minutes so they are crispy but not to burn them, and let cool for 5 minutes
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Garnish soup on the top with these bad boys along with a sprinkling of chives and you have a gourmet soup for 4
Thanks for the vegan option when I have guess to accommodate.
You’re welcome, I ate the soup 3 nights in a row! ha, ha…it was great