Vegan Cream of Mushroom Soup
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
Ingredients
- 1 pound fresh baby portobello mushrooms, sliced
- 1/2 pound fresh oyster mushrooms, sliced
- 2 tablespoons soy sauce
- 5 medium carrots, halved
- 5 celery ribs, halved
- 4 cups water
- 1 medium onion, quartered
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 packages (1 ounce each) dried shiitake mushrooms
- 2 cups hot vegetable broth
- 1 package (12.3 ounces) silken firm tofu
- 4 green onions, chopped
Directions
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1In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper.
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2Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
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