Name: Vegan Cream of Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 pound fresh baby portobello mushrooms, sliced -; 1/2 pound fresh oyster mushrooms, sliced -; 2 tablespoons soy sauce -; 5 medium carrots, halved -; 5 celery ribs, halved -; 4 cups water -; 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 packages (1 ounce each) dried shiitake mushrooms -; 2 cups hot vegetable broth -; 1 package (12.3 ounces) silken firm tofu -; 4 green onions, chopped -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Cream of Mushroom Soup

1. 1 pound fresh baby portobello mushrooms, sliced -

2. 1/2 pound fresh oyster mushrooms, sliced -

3. 2 tablespoons soy sauce -

4. 5 medium carrots, halved -

5. 5 celery ribs, halved -

6. 4 cups water -

7. 1 medium onion, quartered -

8. 2 bay leaves -

9. 2 teaspoons dried thyme -

10. 1 tablespoon lemon juice -

11. 3/4 teaspoon salt -

12. 1/4 teaspoon pepper -

13. 1/8 teaspoon cayenne pepper -

14. 2 packages (1 ounce each) dried shiitake mushrooms -

15. 2 cups hot vegetable broth -

16. 1 package (12.3 ounces) silken firm tofu -

17. 4 green onions, chopped -

How to cook deliciously - Vegan Cream of Mushroom Soup

1. Stage

In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper.

2. Stage

Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.