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
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In 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. , Add 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.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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Lamin Darboe
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I love serving it with a side of crusty bread.
Cheryl DiFeo
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The flavor is subtle and the texture is creamy.
Rabina Subedi
[email protected]This soup is so creamy and flavorful. I can't believe it's vegan!
Antony Ndhlovu
[email protected]I love that this recipe is vegan. It's a great way to get my daily dose of vegetables.
Nabin Ray
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
nene nene
[email protected]I've made this soup several times and it's always a hit. It's the perfect comfort food for a cold day.
SADMAN RYAN RIAD
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I like to serve it with a side of crusty bread or crackers.
Anuradha Dias
[email protected]I'm not a vegan, but I really enjoyed this soup. It's creamy and flavorful, and the mushrooms give it a nice texture.
Md Shohag
[email protected]I followed the recipe exactly and the soup turned out bland. I had to add a lot of salt and pepper to make it taste good.
Avinash Bhageloe
[email protected]This is the best vegan cream of mushroom soup I've ever had! I've made it several times and it's always a hit.
Nagina ali
[email protected]I wasn't sure how this soup would turn out, but I was pleasantly surprised. It's creamy and flavorful, and the mushrooms give it a nice earthy taste.
Sana Chandio
[email protected]This soup was a hit with my family! Even my picky kids loved it. I'll definitely be making it again.
Phebes 66
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I like to add a little bit of white wine to the soup for extra flavor.
Sd sujon hosen Sujon
[email protected]This soup is amazing! I followed the recipe exactly and it turned out perfectly. The flavor is rich and creamy, and the mushrooms are cooked to perfection. I served it with a side of crusty bread and it was the perfect comfort food on a cold night.