Vegan "Cream" of Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Mushrooms, fresh, 10 cup, pieces or slicesOlive oil, 2 TbspThyme, ground, 1 tspWhite Wine, 4 fl ozBeans, great northern, 3 cupCauliflower, raw, 2 cupGarlic, 6 cloves (optional: roast garlic for a softer, richer flavor)Low Sodium Vegetable Broth, 6 cupsSalt, 1 tsp (remove)
Saute mushrooms in olive oil with thyme and salt until they release liquid and begin to dry out again (getting a little brown and sticking to the pan). Add white wine to deglaze (get up all the sticky bits from the bottom).
While mushrooms are cooking, boil cauliflower in enough broth to cover them. When they are soft, puree with garlic (optional: pass through a strainer to remove any left-over chunks).
Also, rinse canned beans (if using dried, you'll have to soak and cook before this step) and puree with some of the broth. Passing through a strainer will make it smoother but will remove some of the skins (along with some fiber).
Add the cauliflower and bean purees to the mushrooms and add broth until you reach your desired thickness. Either serve as is with large pieces of mushroom or puree in batches to get small mushroom pieces like in the canned soup.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL1X.
While mushrooms are cooking, boil cauliflower in enough broth to cover them. When they are soft, puree with garlic (optional: pass through a strainer to remove any left-over chunks).
Also, rinse canned beans (if using dried, you'll have to soak and cook before this step) and puree with some of the broth. Passing through a strainer will make it smoother but will remove some of the skins (along with some fiber).
Add the cauliflower and bean purees to the mushrooms and add broth until you reach your desired thickness. Either serve as is with large pieces of mushroom or puree in batches to get small mushroom pieces like in the canned soup.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL1X.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 565.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 7.2 g
- Protein: 8.9 g
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