Vegan
Cream Mushroom Soup Recipe
Ingredients
:
1
pound sliced baby portobello mushrooms
1/2
pound fresh oyster mushrooms, sliced
2
tablespoons soy sauce
4
cups water
5
medium carrots, halved
5
celery ribs, halved
1
medium onion, quartered
2
bay leaves
2
teaspoons dried thyme
1
tablespoon lemon juice
3/4
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon cayenne pepper
2
cups vegetable broth
2
packages (1 ounce each) dried shiitake mushrooms
1
package (12.3 ounces) silken firm tofu
4
green onions, chopped
How
To Make Vegan Cream Mushroom Soup :
In
a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and
soy sauce. Cover and microwave on high for 5 minutes. Let stand 5 minutes.
Strain liquid into a large stockpot, leaving mushrooms in bowl. Add the water,
carrots, celery, onion, bay leaves and thyme to stockpot. Bring to a boil over
medium-high heat. Reduce heat; simmer, uncovered, 30 minutes. Strain and
discard vegetables from stockpot. Return liquid to pot. Stir in lemon juice,
salt, pepper and cayenne pepper.
In
another large microwave-safe bowl, heat 2 cups vegetable broth almost to a
boil. Add dried mushrooms and let stand until softened, 2-3 minutes. Strain
liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with
portabella and oyster mushrooms. Spoon half the mushrooms into stockpot. Spoon
the remaining mushrooms into a blender. Add tofu and reserved broth. Cover and
blend until smooth; stir into stockpot. Cook and stir until heated through.
Sprinkle with green onions.
