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From lefleur, 3 Years ago, written in Plain Text.
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  1. Vegan "cream" of mushroom soup
  2.  
  3. ingredients:
  4. olive oil
  5. ~6 cups of whatever type of mushrooms you want (I usually do cremini, shiitake, oyster), chopped to bite sized
  6.  -I do enough to basically fill my 4quart Dutch oven before cooking. it reduces to a quarter after cooking
  7. 1 tsp dried thyme
  8. 1 tsp dried rosemary
  9. 1 medium sweet onion or sub any amount shallot. chopped
  10. 4-6 cloves of garlic. crushed but left whole
  11. 1/2 cup white wine
  12. 1/3 cup cashews (if salted reduce overall salt)
  13. 1 tbsp white miso (if not available use stock/bouillon instead of water)
  14. 1/2 tsp dried basil
  15.  
  16. Directions:
  17. Heat a thin layer of olive oil on medium-high in heavy bottomed pot or dutch oven until water sizzles when flicked onto it
  18. add all mushrooms and a pinch of salt and toss briefly before leaving to brown (3 minutes)
  19. toss, press down, and leave mushrooms 2-3 more times to give more mushrooms color, adding more oil if necessary.
  20. lower heat to med and add 1/2 tsp thyme and rosemary and toss, cook a couple minutes.
  21. Remove mushrooms from pot and set aside, add back in olive oil to coat and add onion and a pinch of salt
  22. cook until soft and transluscent then add garlic cloves and half the cooked mushrooms, stir around then add white wine and scrape bottom
  23. cook on med-low until alcohol smell is gone then turn off heat.
  24.  
  25. Add all solids(onion/garlic/mushrooms) from pot to a blender. Add cashews, 2 cups water and miso, blend until smooth
  26. Pour blended mixture back into pot and heat on low, add basil and stir in water/stock until desired consistancy(whisking if necessary)
  27. add back in remaining mushrooms and simmer covered for 5-10 minutes (you can save a few to add on top when served for aesthetics)
  28. Add salt/pepper to taste as you simmer and serve with crusty bread :)
  29.  
  30. For garlic/thyme oil to add on top
  31. heat olive oil in a small saucepan, add sliced garlic, black pepper and thyme and heat until garlic gets a little color.
  32. spoon on top of soup when serving or serve on a small plate with a pinch of salt to dip bread into