More Than Our Story

Plant-Based Onion and Mushroom Soup

Plant-Based Onion and Mushroom Soup.

Total Time: 3+ hours

Serves: 6-8

Plant-Based

Table of Contents

Inspiration

With the cooler weather approaching quickly, warming and comforting foods are making their triumphant return. This plant-based recipe for onion and mushroom soup is a winner in our house and can be made with numerous substitutions and additions. Plus it’s filled with healthy vitamins and nutrients and may even help reduce the risk from certain types of cancer.

DID YOU KNOW:
Marmite is a savory spread discovered by German scientist Justus von Liebig in the UK in 1902 when he discovered that leftover brewers’ yeast could be concentrated, bottled and eaten. It’s packed full of B vitamins, including, niacin, riboflavin and thiamine, as well as magnesium, calcium, potassium, iron and selenium - all essential for good health. It may even boost chemicals associated with healthy brain function.

Ingredients

  • 3 tbsp olive oil (Baklouti green chili pepper infused)
  • Assorted onions:
    • 1 Yellow onion
    • 1 Spanish onion
    • 1 Red onion
    • 2 Cipollini onions
    • 3 Vidalia onions
    • 3 Shallots
    • 4 Red Pearl onions 
  • 2 Jalapeños
  • 1/2 – 1 head of garlic
  • Pepper pot (scotch bonnet hot sauce to flavor)
  • 2 tbsp Marmite
  • Mushroom broth (around 900ml)
  • Sea salt
  • Freshly cracked pepper
  • Dried thyme 
  • Dried rosemary
  • Dried oregano 
  • Dried bay leaves (around 2 – 4)
  • Mixed mushrooms: (around 1 pound)
    • White buttons
    • Shiitake
    • Oyster 
    • Cremini
    • Porcini

CANCER FIGHTING FACTS:
Allium: The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular ingredients worldwide, valued for their potential medicinal properties. Studies have shown increased consumption of these vegetables may help reduce the risk from certain cancer, particularly those of the gastrointestinal tract.

Preparations

  1. Prepare all ingredients in advance.
  2. Place olive oil and onions into a medium-high pan, sprinkle with salt and pepper and cover. Stir occasionally. Leave the lid on, allowing the steam to soften the onions and release their liquids – the longer the better.
  3. Once they are fully soft, you can drop the heat, remove the lid and add the marmite (or substitute), garlic, jalapeños and pepper pot, continuing to cook, stirring occasionally. Again patience will pay off here and help build deeper flavors.
  4. Once onions are carmelized, add mushrooms, stock and spices. Reduced heat to a simmer and continue to cook until mushrooms are ready – this soup cannot be over cooked, only developing deeper flavors.
  5. Serve immediately.

Tips

  • Can’t find Marmite? Vegemite is Marmite’s Australian cousin. Still can’t find it? No worries, substitute with miso or soy sauce.
  • This soup can be stored in the fridge for up to 3-4 days.
  • The soup can also be placed into a freezer bag or container and it will keep for up to six months.
SOURCES
Picture of Daniel

Daniel

Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit. Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.

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