Friday, December 18, 2009

sautéed mushroom soup

oh my, how i love sautéed mushrooms. there is something divine in those tender little fungi all buttery and warm. when i was young, my family would always make them with steak and brown bread, and the mushrooms were my favourite part of the meal (although brown bread rocks pretty hard). i hadn't made them in years, but thanksgiving left me an abundance of mushrooms and i decided to incorporate that awesome flavour into a warm and filing soup.

  • 3 cups veggie broth
  • 2 cups mushrooms
  • *i used half button and half baby bella
  • 2 tablespoons vegan margarine
  • 2 cloves garlic, minced
  • 1½ teaspoons onion powder
  • 1 teaspoon soy sauce
  • 1/2 cup coconut milk
  • 1/2 tablespoon of corn starch (optional)
in a food processor combine the veggie broth and 1½ cups of the mushrooms. process the mushrooms until they well blended are no large pieces are left behind. when i made my soup, the mushrooms were almost nonexistent after i was finished blending.

add the mushroom broth into a large sauce pan, and place on burner set to medium-high. when the broth starts to simmer, add in onion powder and soy sauce and reduce heat to medium. let simmer lightly, stirring occasionally.

meanwhile, in a small non-stick skillet, sauté 1/2 cup of the mushrooms with butter and garlic on medium-high heat. after approximately 4-5 minutes, or when the mushrooms are tender, remove from heat and add to the mushroom broth. continue simmering on medium for approximately 5-7 minutes. add the coconut milk, and allow soup to return to a simmer for 5 more minutes. at this point, you can add in the corn starch as a thickener if needed. if adding the corn starch, keep saucepan on burner for a few additional minutes. otherwise, remove from heat and let cool at least 3-5 minutes before serving.

serves 3-4.


jessy said...

that's too funny, miss v. - that's when i remember having sauteed mushrooms - when it was steak & bread night. we'd have a little salad, some steaks, bread, and tons and tons of butter for the bread. ah ha ha! i can't say i've ever had a mushroom soup before, and i don't know why not. i'm gonna have to give yours a whirl. anything with mushrooms, garlic, and coconut milk - i'm all about. yum!

have a super stellar weekend!

The Voracious Vegan said...

GORGEOUS! I love mushrooms, too! And how weird, just the other night we had portabello mushroom soup. It looked awful, like grey dishwater, but it tasted spectacular!

Jenn said...

Mmm. I love mushrooms.

Krunsdogs said...

I nominated you for an award :)