Sunday, December 19, 2010

Vegan Cream of Mushroom Soup

And a mushroom tartufo balsamic reduction grilled cheese. I'm not sure which was better, the soup or the sandwich. We'll call it a wash because really it's a win win.

This meal was so simple yet incredibly flavorful and texturally amusing. I suppose though, I should also clarify my obsession with mushrooms. I just love them. Mushrooms of all type and flavor.

This soup was a perfect ending to an insanely busy and stressful week. The soup and our trip down south for Noodle Nose's first hockey game. a hockey game and the Harry Potter exhibition. Yes. And after we spent a good couple hours getting our geek on with two of our favorite geeks people (and the hundreds of other HP geeks), home we went to this delicious soup.

So, without further ado... Make it. Eat it. Off you go...

Yield: about 6 servings

Extra virgin olive oil
1 small sweet onion, diced
4-6 cloves garlic, diced
1/2 cup chopped celery (about 3 stalks)
15 or so shitake mushrooms, de-stemmed and sliced
4 baby bello mushrooms, de-stemmed, de-gilled and sliced
3 cups mushroom broth
5 fresh sage leaves
1 teaspoon thyme
1 teaspoon pepper
About 1 teaspoon salt
14-16 oz soy cream

For the mushroom tartufo balsamic reduction grilled cheese:
4-6 sourdough dinner rolls
Crimini mushrooms, sliced
Daiya cheese
Tartufo balsamic reduction (you can buy it or make it. You can also use regular balsamic reduction)
In a soup pot, saute the onion and garlic in the olive oil on med/high heat. When barely soft, about 3 minutes, add celery and continue to cook another 3-5 minutes.

Add shitakes and baby bellos to your pot, stir, then add the sage leaves, thyme and mushroom broth. Reduce heat to low/med and add sage leaves, thyme, pepper and salt. Stir then cover and let cook slowly for about 10-15 minutes.

To make your sandwiches: Cut sourdough rolls in half. Put mushrooms on bottom piece, top the mushrooms with daiya cheese. Finish by topping the cheese with a good healthy drizzle of the tartufo balsamic reduction. Put the other half of roll on top and grill in a panini pan or sandwich press. It's great to make these while your soup is cooking away.

After about 10 minutes, give it a stir and a taste. If it needs more salt/pepper at this point, add it then cover, reduce heat to low and let cook another 5 minutes.

Remove lid and slowly add soy cream, stirring as you go. Note: you want the heat to be on low so the cream doesn't separate as you add it.

Once your cream is added, you're ready to go!

Serve with the delicious mushroom tartufo balsamic reduction grilled cheese and/or a salad.

This combination makes a perfectly filling and nutritionally balanced meal.




  1. Great meal. Love the soup and that grilled cheese looks awesome.

    Happy Holidays

  2. This soup looks great. I love that you used mushroom broth for even extra mushroom flavor! I also love mushrooms and would so love to have a bowl of this soup right now.

  3. This looks great, full of great mushrooms. I can eat a pounds of them just pan fried in a bit of butter. YUM

  4. Lazaro... thank you! they both had great flavor!

    Roxan... the mushroom broth does give it an extra boost. Thank you so much!

    Jennifurla... Thank you! And I'm totally with you. Mushrooms any way you cook them are fantastic! :)



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