No Dairy Cream of Mushroom Soup Recipe

LocalsFoodDuo3ThumbGee thanks a lot Rob.....

One of the few food and drink combinations I don’t always feel that happy about is wine and soup. Not all soups, obviously, but many of them.

If you’re having a bowl of soup on its own or as the main component of a light meal it seems superfluous to drink wine with it. That said, when Tim made me this soup of yours recently, I decided to try it with the newly released 2010 Praxis Pinot Noir and it was a slam dunk!

I do have to admit that a teensy bit of real butter might have slipped in during the prep... But I'm sure Earth Balance would have been just as tasty 🙂

No Dairy Cream of Mushroom Soup

Photo by  Wendy Piersall

Photo by Wendy Piersall

When the weather starts to turn cool my thoughts always turn to soups.  Love to make them. Love to eat them. Here is a simple recipe that always tastes great and it's great for you. The only special piece of equipment you need is a stick blender. You can use a regular blender but a stick blender is so much easier and every kitchen should have one. Enjoy

 

What you will need:

1/2 oz dried porcini mushrooms

4 cups low sodium vegetable broth

About 20 oz fresh mushrooms. I use a combination of half White and half Baby Bella.

Two cloves garlic

Two small onions

Fresh pepper

1/2 lemon

Salt to taste

Olive oil

1 tablespoon Earth Balance vegan butter

Reconstitute the dried mushrooms in warm water for about 1/2 hour. Strain and save the soaking liquid. Brush clean the fresh mushrooms and remove and save the stems. Combine the reconstituting liquid, the vegetable broth, and the mushroom stems. Bring this stock to a boil and let simmer as you prepare the remaining ingredients.

Peel and dice the onions and put them in a heavy soup pot with enough olive oil to coat. Sauté the onions over low heat until very soft. Peel, slice and add the garlic. Continue to sauté. Slice the mushrooms. Doesn't have to be perfect, it will all be puréed in the end. Add the mushrooms to the onion and garlic mixture. Raise the heat slightly and cover. You want to sweat the onions until they are very soft and capture the liquid in the pot.

In the meantime strain the stock and discard the mushroom stems which should have imparted a great mushroom smell and flavor to the stock.   When the sliced mushrooms are very soft add about 1/2 the stock to the pot. Blend with a stick blender until very smooth. Add the remaining stock until desired thickness is achieved.  Lower the heat. Whisk in the Earth Balance to emulsify. Add salt and fresh ground pepper to taste.

Just before serving stir in the juice of half a lemon to add brightness to the flavor

Enjoy!

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