if everyday as a vegan could be this tasty, who knows, i might just up and be a vegan!
i figured, on day one of the 21-Day Vegan Kickstart, i should probably make something amazing, in the hopes of getting vegan buy-in from the guy who eats all of my cooking. not sure i won him over, but he seemed to be satiated.
i’ve never made cream of mushroom soup before, but love mushrooms and recently listened to a lecture about the nutritional value of mushrooms. so i decided to look for a vegan mushroom soup recipe. the creamy part is what makes mushroom soup amazing and to blend mushrooms and water alone does not create anything resembling creamy. Some recipes call for cashew cream (cashews soaked in water overnight, processed with almond milk–yum but time consuming), some call for a rue of sorts–four and water (i invited a friend to dinner who is eating gluten free so this option was out) and some call for tofu. i added 1/4 cup of silken tofu (soft) when i blended my mushrooms and amazing–creamy mushroom soup!
Cream of Mushroom Soup
2.5 pounds mushrooms, bella, oyster shiitake, and button (reserve 1/2 pound shiitake/bella for garnish)
1/2 medium red onion
3 large garlic cloves
6 cups water
fresh sage and rosemary, small handful of each
salt and pepper, to taste
1/4 cup silken tofu, soft
extra onion, garlic and herbs for garnish
2 tablespoons earth balance
fresh parsley, for garnish
heat oil, add herbs, onion and garlic–saute for 3 minutes. add sliced mushrooms and saute for 10 more minutes. add water and simmer for 30 minutes. with hand blender, blend soup until smooth. add tofu and blend some more. you will end up with a very creamy texture. keep warm until serving.
while soup is warming, saute reserved mushrooms, onion garlic and herbs in earth balance until browned. chop fresh parsley for garnish as well.
i served the soup with a green salad and crispy roasted brussel sprouts.