This Lebanese Mushroom Soup is a simple, delicious, pureed mushroom soup for autumn that just happens to be vegan. Almonds sautéed with sumac add a delicious tangy garnish. I adapted a recipe from Salma Hage’s The Middle Eastern Vegetarian Cookbook. It’s always a comforting yet vibrant soup, and very nourishing. I love the contrast of the smooth soup topped with crunchy almonds and croutons.
This Lebanese Mushroom Soup is a simple, delicious, pureed mushroom soup for autumn that just happens to be vegan.
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 garlic cloves
- 1 bunch thyme
- 500 g mixed mushrooms (today I used a combination of cremini & shittake)
- 6 – 6 1/2 cups veg broth
- salt and pepper to taste
- homemade croutons (tear hunks of sourdough, toss with salt & olive oil, bake until crispy)
For the Sumac Almonds:
- 1 tablespoon olive oil
- 1 heaping teaspoon sumac
- 2/3 cup almonds
- salt and pepper to taste
