Cream of Mushroom and Kohlrabi Soup

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.

kohlrabi and mushroom soup1

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.