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“Cream” of Mushroom Soup
Posted By ffvhelper On January 13, 2012 @ 9:17 am In Soups and Stews | 9 Comments
1/2 onion chopped
3 – 4 cups baby portabellas, sliced
2 T water
1-1/2 t Vegetable Better than Bouillon (or Organic Veggie broth)
1-1/2 C water
3 C UNSWEETENED Almond milk (or soy, or rice, whatever you have/prefer)
1 T dried Rosemary (can add more it you like)
1/2 t basil (or more to taste)
1/2 t dried, rubbed sage
1/4 t turmeric (just for color)
dash of curry powder
dash of cayenne (for heat)
Pepper to taste
1-1/2 T of non-GMO cornstarch
Water saute the onions, portabellas and better than bouillon until the mushrooms start to release their water. Add in 1-1/2 C water, then add herbs. Add in 3 C Almond Milk. Simmer for a while over medium heat to blend the flavors, about 20 minutes. Take 1/4 C of the broth and add in the non-GMO cornstarch. Whisk together until smooth. Add to the soup. Let it thicken. You don’t have to add salt to this as the Better Than Bouillon has some. If you use home made veggie broth, or salt free form a box, use salt as you’d like.
Variation: Add a few handfuls of spinach just before serving.
Serves about 4.
Recipe by Karen Talbott via the Eat-2-Live Yahoo Group
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