Saturday, 3 August 2013

Cream of Mushroom Soup

This recipe comes courtesy of Vegan Richa, and is sooo delicious and healthy. If you want to make it more creamy you can add 1/2 cup of non-dairy milk or cream.

Cream of Mushroom Soup


1 diced onion
3 cloves minced garlic
1 lb sliced mushrooms
6 cups veggie broth
1/2 Cup dry sherry (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 Tablespoons nutritional yeast
1 Cup raw cashews
salt and pepper to taste


Saute the onions and garlic in a bit of veggie broth.
Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
Add veggie broth, cashews, herbs and sherry. Reduce heat and simmer for 20 minutes.
Remove 2 cups of the hot soup, or how ever much 1/2 your blender jug is and blend the soup with nutritional yeast til completely creamy.
Repeat until all the soup is done return to the heat for 3 minutes to heat through, adding salt and pepper to taste.
Serve with vegan sour cream and bread.

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