Rich Mushroom Soup

If you love mushrooms, you'll adore this soup.

Place 1 tablespoon of all-purpose flour in a small skillet over medium-high heat, and cook for 2 minutes, stirring constantly, until the flour is light brown. Transfer to a small plate and let cool.

Meanwhile, pour 1/2 cup boiling water over 1/2 a cup (about half an ounce) of dried porcini mushrooms; let stand for 20 minutes. Drain over a bowl, and reserve the cooking liquid. Chop the porcini mushrooms and set aside.

Melt 1 teaspoon vegan butter (such as Earth Balance) in a Dutch oven over medium-high heat. Add 3/4 cup chopped onion and saute 5 minutes. Add 1 teaspoon minced garlic, 1 teaspoon chopped fresh thyme, 1/8 tsp. salt, and 1/8 tsp. black pepper; saute for 30 seconds.

Add 3 and 1/4 cups thinly sliced shiitake mushroom caps; cook for 3 minutes, stirring constantly. Add 1 (8-ounce) package of pre-sliced button mushrooms and cook for 3 minutes, stirring constantly. Add the chopped porcini mushrooms and 2 cups vegetable broth.

Stir the cooled flour into the reserved porcini liquid with a whisk, and add to the pot. Bring the soup to a boil, then reduce heat and simmer, uncovered, for 15 minutes.

Stir in 1/2 cup plain soy milk (such as Silk) and continue simmering for 10 minutes, stirring frequently.

Remove from heat and stir in 1/4 cup plain soy cream (Silk is a good choice here, too), and 2 tablespoons dry sherry. I love the Fino en Rama sherry which is unfiltered, so I can be sure it is vegan-friendly.

Transfer 1 cup of the soup to a blender and process until smooth. Return the pureed soup to the pan. Warm the soup over low heat for about 5 minutes, just until heated, then ladle 1 cup into each of 4 bowls. Each serving is 120 calories. Garnish this with some chopped flat-leaf parsley if you like for a pretty presentation.

Cost:
porcini mushrooms $4.99
onion $0.17
shiitake mushrooms $7.98
button mushrooms $2.49
plain soy milk $2.00
plain soy cream $1.99
dry sherr $12.99