Mom's Potato-Mushroom Soup

A clear, brothy vegan potato and mushroom soup with one unexpected finishing touch: a finely diced Rome Beauty apple stirred in just before serving. The apple sounds odd until you taste what it does (subtle sweetness, gentle crunch, and a flavor lift that wakes up the savory broth without taking over).

Soy sauce instead of just salt is the move that makes this soup taste like more than its ingredients suggest. Two tablespoons of soy sauce provide deep umami that mushroom-only broths often lack, and bring out the meatiness of the sauteed mushrooms.

The combination of scallions and a regular onion in the saute step gives the broth two layers of allium flavor: the soft, mellow base from the cooked yellow onion, and the brighter, more pronounced bite from the scallions.

Pro Tips

• Slice the potatoes thinly. Thin slices cook in the 15 minutes the recipe gives them. Thick chunks stay raw or require longer simmering that turns the mushrooms rubbery.
• Skip the apple if the idea offends you, but try it once. Even apple skeptics tend to convert after the first spoonful.
• Use a mix of mushroom varieties (cremini, shiitake, oyster) for more complex flavor than plain white buttons.
• Add the parsley off the heat. Cooked parsley loses its bright color and flavor in seconds.

Variations

• Stir in a half cup of white wine when adding the broth for extra depth.
• Top each bowl with a drizzle of truffle oil or a spoonful of crispy fried shallots for restaurant-style flair.
• Add a cup of cooked barley or wild rice for a heartier, full-meal soup.