Well that was damned delicious. Some wonderful fedicook posted a recipe or a link to a recipe for vegan creamy mushroom soup.
Since dairy is not being my friend right now, I thought I'd give it a try. I made the easiest, most plain version, it took all of 20 minutes, and I have plenty left over for lunch or dinner tomorrow. So many wins in so little time.
-2 TBL olive oil
-4 garlic cloves, chopped
-1 small onion, chopped
-225g mushrooms, sliced
-1 tsp fresh thyme, chopped
(or 1/3 tsp dried; I had fresh and used at least 2 tsp)
-salt and black pepper to taste
-300g silken tofu (or soft)
-250ml water (I used homemade chicken stock from my freezer, so not technically vegan; use whatcha got and whatcha like)
Saute the onion & garlic gently in the oil until onions are translucent and the garlic begins to turn golden. Stir in mushrooms, thyme, salt and pepper. Saute some more, about 4 minutes.
Remove 1 to 2 TBL of the mixture and set aside.
Add water/broth and tofu, and stir in. Increase heat and boil for 2 minutes. Remove from heat and blend with immersion blender until smooth enough for your liking. Add back in what you set aside, plus another drizzle of olive oil. And, if you're me, a tsp or so of sherry. Adjust salt and pepper to taste. Et voila!
You could also sprinkle some chili flakes or a drizzle of chili oil, for some spice. You could garnish with chopped fresh parsley or another fresh herb you like... you get the idea. But really, this is delicious even in its most simple form.
Finally, regarding the mushrooms, you can use whatever you have and what you like -- white, cremini, shitake, a mix, etc. I happened to use white; they were on sale (and they're generally the cheapest anyway). And if you wanted, you could saute some extra mushrooms on the side and toss those in at the end for a chunkier soup.
#cooking #recipes #food
