Vegan Cream of Mushroom Soup


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  • Total Time

    Prep: 30 min. Cook: 45 min.

  • Makes

    6 cups

  • Ingredients

  • 1 pound sliced baby portobello mushrooms
  • 1/2 pound fresh oyster mushrooms, sliced
  • 2 tablespoons soy sauce
  • 4 cups water
  • 5 medium carrots, halved
  • 5 celery ribs, halved
  • 1 medium onion, quartered
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 packages (1 ounce each) dried shiitake mushrooms
  • 2 cups vegetable broth
  • 1 package (12.3 ounces) silken firm tofu
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 green onions, chopped
  • Directions

  • In a large microwave-safe bowl, combine portabella mushrooms, oyster mushrooms and soy sauce. Cover and microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot, leaving mushrooms in bowl. Add the water, carrots, celery, onion, bay leaves and thyme to stock pot. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 30 minutes. Strain and discard vegetables from stockpot. Return liquid to pot. Stir in lemon juice, salt, pepper and cayenne pepper.
  • In another large microwave-safe bowl, heat 2 cups vegetable broth almost to a boil. Add dried mushrooms and let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with portabella and oyster mushrooms. Spoon half the mushrooms into stockpot. Spoon the remaining mushrooms into a blender. Add tofu and reserved broth. Cover and blend until smooth; stir into stockpot. Cook and stir until heated through. Sprinkle with green onions.
  • Nutrition Facts

    : 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 574mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
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