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May. 9th, 2005 @ 10:09 pm Two Vegan Cream of Mushroom Soups
Vegan "Cream" of Mushroom Soup

2 lbs. sliced mushrooms
1/3 cup vegan butter
2-4 cloves garlic, chopped
1/2 lb. cashews
5 cups water
1 Tbsp. chili powder
1/4 cup mixed Italian herbs
1 Tbsp. salt
1 Tbsp. ground nutmeg

In a 4-quart pot, saute the mushrooms in soy butter until they get soft. Add the garlic; continue to stir occassionally. Saute on low heat for 10 minutes. In a blender, puree the cashews with the water until very smooth. Pour pureed cashews into the pot with the mushrooms. Add the chili powder, nutmeg, salt, and Italian seasonings. Stir frequently until it begins to thicken. (You may add corn starch to help thicken the soup, depending on how thick you want it.) Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.

Note: You can use I Can't Believe It's Not Butter! in place of the vegan butter in order to give this soup a milkier, somewhat sweeter flavor, but that product contains bother buttermilk and gelatin, so please avoid it if you're looking for something vegan.


Cream-Free Vegan Mushroom Soup

2 Tbsp. canola oil margarine substitute
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 tsp. fresh thyme leaves
2 lbs. sliced fresh brown or white mushrooms (shiitake, baby portobellos, or button mushrooms recommended)
6 cups vegetable stock
Salt and pepper to taste
1/2 cup chopped green onion

Melt the butter substitute in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Pour vegetable stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. For a smoother texture, you may puree the soup after it has simmered the final 30 minutes.

Ladle into bowls, and serve with green onions sprinkled on the top. Makes 8 cups.

Notes: If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.

Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.

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Both recipes taken from The Recipe Link.
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From:starryeyedart
Date:May 10th, 2005 02:19 am (UTC)
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mmmm... mushroom soup... can you tell im hungry? haha.. i'll have to try one or both of those :)
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From:rachelpage
Date:March 27th, 2015 05:03 am (UTC)
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I was mainly interested what to do with my left over beef roast, but wanted to try something different. It turned out really tasty (with mashed potatoes on the side to boot.