Friday, October 29, 2010
Creamy Mushroom Soup with Tarragon
To start, melt 2 teaspoons vegan butter (such as Earth Balance) in a Dutch oven over medium-high heat. Add 1 and 3/4 cups chopped onion, 1/3 cup dried porcini mushrooms, 1 teaspoon minced fresh tarragon, 1/2 tsp. chopped fresh thyme, and 1 bay leaf; saute for 10 minutes - the onions should be lightly browned by the end.
Add 2 minced garlic cloves and cook for 2 minutes, then add 1/2 cup vegan dry white wine of your choice, stirring to loosen any browned bits from the bottom of the pan.
Add 1/4 tsp. salt, 1/2 tsp. black pepper, 8 ounces chopped button mushrooms, and 8 ounces chopped cremini mushrooms; cook for 10 minutes.
Place 1 (1-ounce) slice of wheat bread in a food processor and pulse until you have crumbs. Add to the pot, along with 5 and 1/2 cups water and 1 vegetable bouillon cube. For the bread, I like the organic whole wheat from the Vermont Bread Company. Simmer the soup for 20 minutes, then discard the bay leaf at the end.
Working in batches of about 2 and 1/2 cups, transfer the mushroom soup into a blender and process until smooth. Transfer the pureed soup to a bowl, and stir in 1/4 tsp. salt and 2/3 cup plain soy creamer (such as Silk).
Ladle 1 and 1/3 cups of soup into each of 6 bowls, and sprinkle each serving with 1 teaspoon chopped fresh chives. Each serving is 150 calories.
fresh tarragon $2.49
fresh thyme $2.49
button mushrooms $2.79
cremini mushrooms $1.96
vegetable bouillon $2.99
fresh chives $2.49
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html