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“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 

Course Soup
Cuisine American
Keyword vegan hashbrown soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Author www.recipeforaparty.com

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

  1. Pour the bag of hash browns into a 4 quart slow cooker and add the chopped onion and garlic

  2. Add the vegetable broth, nutritional yeast, black pepper and cayenne pepper

  3. 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

  4. The last 15 minutes, stir in the vegan cheese
  5. Pour into bowls and garnish with chopped chives and crispy Shiitake mushrooms 

Roasted Smoky Shiitake Mushrooms

  1. Mix all of the ingredients together and let marinate for at least 20 minutes 
  2. Preheat oven to 375 degrees
  3. 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
  4. Garnish soup on the top with these bad boys along with a sprinkling of chives and you have a gourmet soup for 4