A handful of ingredients and a short cooking time is all it takes to whip up this creamy soup that’ll highlights the same creaminess found in our favourite condensed can.
Cream of Mushroom and Kohlrabi Soup
6 large bulbs chopped kohlrabi (about 6 cups)
6 green onions, chopped and whites and greens divided
0.5oz (14g) dried mixed mushrooms
3/4 teaspoon (4mL) ground sage
1/2 teaspoon (3mL) fine sea salt, plus more to taste
2 3/4 cup (660mL) unsweetened nondairy milk
1 cup (240mL) water
1 tablespoon (15mL) extra-virgin olive oil
1 pound (454g) cremini mushrooms, sliced
3 tablespoons (45mL) finely chopped fresh sage
Fresh parsley, for garnish
Put the kohlrabi, the whites from the green onions, dried mushrooms, ground sage, and salt in a large pot. Top with the nondairy milk and water. Stir, and bring to a low boil over medium-high heat. Reduce to a simmer, cover, and cook until the kohlrabi is tender, about 20 minutes.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the green ends from the green onions and the fresh sage. Cook for 2 minutes, until fragrant. Sprinkle with salt to taste. Set aside until the kohlrabi is finished.
Once the kohlrabi is cooked through, use an immersion blender to purée the mixture into a soup, adding extra water if needed (if you don’t have an immersion blender, let the mixture cool slightly then purée in batches in a food processor). Once smooth, stir in mushroom mixture. Adjust for seasonings. Sprinkle with parsley before serving.