Google+

Thursday, January 08, 2009

Cream of Portobello Mushroom Soup (Vegan)


If you love mushrooms, this is a superb and easy-to-prepare soup that you're really going to love! And, although it tastes like it has rich cream in it, it's vegan (thanks to cashew cream!). Consider this recipe for your next dinner party! It has a rich, indulgent taste that's designed to impress or, at least, shake off the winter blues!

Cream of Portobello Mushroom Soup (Vegan):
2 tsp EVOO (extra virgin olive oil)
1 garlic clove, thinly sliced
2 huge portobello mushrooms, peeled stemmed and chopped
1 TBS sherry
1 tsp Nama Shoyu soy sauce
1/2 large white onion, finely diced
1 pinch each, sea salt and ground pepper
1/4 tsp fresh rosemary, finely chopped
1 cup vegetable broth
water
2 TBS Cashew Cream ( recipe follows)
Sea salt and pepper
1/4 cup cooked rice, if desired

Heat 1 tsp EVOO in a saute pan. Add sliced garlic and saute over medium-low heat. Add the chopped portobellos and 1/2 TBS of sherry. Add 1/2 tsp soy sauce and a pinch of sea salt, pepper, and finely chopped fresh rosemary. Saute for 5 minute, then turn off heat.

In a saucepan, heat 1 tsp EVOO and cook finely diced onions over low heat for 5-6 minutes. Add 1/2 tsp soy sauce and cook 2 more minutes. Add the mushroom mix, vegetable broth, and water (as needed) and bring to a boil. Turn down to a simmer and cook over low heat for 10 minutes. Puree using an immersion blender

Cashew Cream (from The Milliennium Cookbook):
Combine 1/2 cup raw cashews with 1/2 cup water in a blender. Blend. Add up to an additional 1/2 cup of water (blending) until creamy and smooth.

Stir in 1-2 TBS of cashew cream, cooked rice (if using) and adjust seasoning. Serve garnished with fresh rosemary.

8 Comments:

Blogger Chris said...

Wow I'm really excited to try this soup! The cashew cream is new to me, so maybe it'll be a great way to add body to other dishes without all the fat of cream. Thanks and keep it up!

7:32 PM  
Blogger kotzebue said...

Cashew cream always works better for me if I use just-boiled-still-hot water with the cashews.

9:24 AM  
Blogger Melody Polakow said...

Looks great! Cashews are amazing when it comes to replacing rich cream.

10:27 AM  
Blogger cookiecrumb said...

You may not be ready to take the vegan plunge, Catherine, but you are definitely teetering on the brink.
Cashew cream sounds lovely.

11:42 AM  
Blogger bazu said...

beautiful!

4:06 PM  
Blogger Christine said...

This recipe knocks me out! I'd never heard of cashew cream before this post. My vegan son is going to be visiting in February and guess what I'm going to make? Thank you for your vegan adventures, Catherine.

6:24 PM  
Blogger Catherine said...

Thanks to everyone for their comments. Thanks for the tip kotzebue.

The great thing about this recipe is that you absolutely can't tell it's vegan. Of course, the cashew cream has fat so it's not low fat. But, like cream, a little goes a long way!
Christine: I can't wait to hear what you think. I should say that I removed the gills to avoid a darker look to the soup. This is really one of my favorite soups to date! And sooo easy!

10:58 PM  
Anonymous Jakethy said...

My girlfriend has been a veggie for 18 years and recently became vegan. I have been veggie for several months and this recipe is not only one of the dishes that helped me get excited about the lifestyle, but it also helped inspire me to express it in a blog. Thank you! It's truly delicious. I've been holding onto it for today's post.

1:57 PM  

Post a Comment

<< Home