Spicy Tahini Mushroom Soup
Rated 5.0 stars by 1 users
Servings
4-6
Cook Time
1 hour
Ingredients
2 Tbsp olive oil
1 chopped onion
2 chopped garlic cloves
2 chopped celery stalks
1 Tbsp flour
3 packages assorted mushrooms (about 24oz)
1 tsp fresh thyme
3½ cups of vegetable stock
½ Tbsp Sriracha
Salt and pepper to taste
Directions
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and celery. Sauté for 5–7 minutes, or until soft and fragrant. Sprinkle in the flour and stir to coat the veggies evenly, it’ll help thicken the soup later.
Add the mushrooms and thyme to the pot. Cook for 10–12 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown slightly. (Optional: reserve some cooked mushrooms to top soup when serving)
Pour in the vegetable stock, then stir in the tahini and Sriracha. Bring to a boil, then lower the heat and cover. Simmer for 30–40 minutes, letting all the flavors meld.
Use an immersion blender (or transfer carefully to a blender in batches) to blend the soup until smooth and creamy. Taste and season with salt, pepper, and more Sriracha if you like it spicier.
Ladle into bowls and top with a swirl of tahini, fresh thyme, cracked pepper, or extra reserved crispy mushrooms.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Fall, Winter
Soom Foods
October 13, 2022
Hi Virginia! We tested this recipe using fresh mushrooms. If you’d like to use dried mushrooms, we suggest reconstituting them before adding to the sauté.