Vegan Cream Of Mushroom Soup Recipe

Name: Vegan Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.

183

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound sliced baby portobello mushrooms, 1/2 pound fresh oyster mushrooms, sliced, 2 tablespoons soy sauce, 4 cups water, and more.

Yes, Vegan Cream Of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Cream Of Mushroom Soup

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