Soups are honestly so underrated and so are mushrooms. I love soup and mushroom soup is got to be one of my top favourite soups out there – definitely my go-to soup at any family RSL buffets. It’s earthy, comforting and super umami-packed with the help of Yondu Vegetable Umami seasoning sauce.

For those who’ve never heard of Yondu, it is an award-winning seasoning sauce from South Korea that’s packed full of flavour and it’s coming to the US. Not many of you know this but my dad is a vegetarian for many many years and I’ve been incorporating Yondu into our meals for the last month or so. We were both surprised by how flavour-packed Yondu is, considering it’s made from 100% plant extracts.

Understanding Your Components

Mushroom: The foundation of great mushroom soup starts with proper selection and preparation:

• Mix of Swiss brown and white button mushrooms. Other great options include portabello, cremini, baby bella, shiitake.
• Must be properly browned to release its delicious flavours. I recommend doing this in batches to prevent your mushroom from steaming.
• Reserve some for garnish
• Slice uniformly for even cooking

Aromatics: These build the soup’s foundation

• Leeks add subtle sweetness while garlic provides depth and flavour
• Must cook until properly softened

Liquids: Proper liquid balance creates ideal texture:

• Vegetable stock provides base. You could use chicken or mushroom stock if you prefer more flavour. Stock also allows you to adjust to your desired soup consistency.
• Yondu sauce adds umami depth
• Cream is optional as i find the mushrooms themselves provide creamy texture when blended.

Tips!

• Brown mushrooms in batches. Don’t overcrowd pan as it will steam the mushrooms
• Blend in batches to ensure smooth soup texture
• Adjust thickness with stock as needed

Storage and Reheating Guide

• Refrigerate up to 4 days in an air-tight container. Reheat gently in a pot over low-medium heat.
• Keep garnish separate
• Add fresh garnish when serving

Ingredients

300g Swiss brown mushrooms, sliced
300g white button mushrooms, sliced
2tbsp Yondu Vegetable Umami sauce
2-3 cups vegetable stock
1 leek, chopped
2 garlic cloves, minced
Salt and pepper to taste
Bread, sliced and toasted

Method

In a pot over medium heat, sauté the mushroom until browned. Set a few tablespoons of sautéed mushrooms aside for garnish.
Add in the leek and garlic. Continue to sauté until the leek is softened and reduced half in volume.
Pour in the veggie stock, cover and let it simmer until the leek is fully cooked.
With a stick blender or a standing blender, blend the soup until smooth. Add in the Yondu Vegetable Umami sauce and season to taste. Serve with toasted bread.