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Mushroom-Burger Soup with Soft Pretzels #veganMoFo

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Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Well, it is hard to believe it is already the second last day of MoFo. Time has really flown by. I have enjoyed reading all the new blogs I have discovered and have a list a mile long of recipes I want to try.

I am ending the traditional soup recipes with a vegan version of a favourite of my children. When they were young, my son and daughter loved Hamburger Soup. This soup was filled with tasty vegetables, barley and ground meat.

This vegan version is equally tasty with finely diced mushrooms replacing the ground meat. The soft pretzels are fantastic. They are soft and light with a slightly sweet taste. Perfect for dipping in the soup.

My last post for September tomorrow will be a dessert.  Strawberry Champagne Pearl Soup with Cashew Creme and Palmiers. A fitting finale for this years Vegan MoFo.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Mushroom-Burger Soup

Makes 6

  • 1 Tblspn olive
  • 1 Tblsp vegan butter
  • 750g white mushrooms finely diced
  • 1 onion, minced
  • 2 carrots, diced
  • 2 celery ribs, thinly diced
  • 1/2 cup barley
  • 1 (28 ounce) can diced tomatoes
    2 cups water
    3 cups vegetable broth
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 bay leaf
  • 1 Tblspn parsley
  • 1 tspn minced garlic
  • 1/2 tspn dried thyme
  • ground black pepper, to taste

Heat olive oil and butter in  large soup pot over medium-high heat, add mushrooms. Cook stirring until the mushrooms have softened and released their liquid.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 1 hour, stirring frequently. Remove bay leaf before serving.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Soft Pretzels

Makes 6

  • 1 cup non dairy milk
    1 package active dry yeast
    3 Tblspns packed light brown sugar
    2 1/4 cups all-purpose flour, plus more for kneading
    2 Tblspns vegan butter, plus more for greasing
    1 rspn fine salt
    1/3 cup baking soda
    2 tablespoons coarse salt

Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450  and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface.  Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Nutrition Facts
Serving Size 527 g
Amount Per Serving
Calories 391 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 6834mg 285%
Potassium 990mg 28%
Total Carbohydrates 68.1g 23%
Dietary Fiber 7.6g 31%
Sugars 12.9g
Protein 16.4g
Vitamin A 80% Vitamin C 33%
Calcium 9% Iron 45%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

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2 thoughts on “Mushroom-Burger Soup with Soft Pretzels #veganMoFo

  1. This sounds like such a fun combo! 😀

    Like

    • Hi Julie, This is a fun combo, but it was by accident, or rather by lack of planning. I ran out of time to make the last couple of soup and bread combo’s. I was originally going to do a Soda Bread with this soup, but could not resit making the soft pretzels, so last minit change of plan gave us this duo. 🙂

      Like

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