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Vegan “Cream” of Mushroom Soup Recipe

December 28th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbssliced mushrooms(fresh organic is the best)
  2. 1/3cupI Can’t Believe It’s Not Butter
  3. 2-4clovesgarlic, chopped(to your liking)
  4. 1/2lbcashews
  5. 5cupswater
  6. 1tablespoonchili powder(add as little or much as you like)
  7. 1/4cupmixed Italian herbs(add a little at a time)
  8. 1tablespoonsalt(add as little or much as you like)
  9. 1tablespoonground nutmeg(add as little or much as you like)

DIRECTIONS

  1. In a 4 quart pot, saute the mushrooms in soy butter till they get soft.
  2. Add the garlic, continue to stir occassionally.
  3. Saute on low heat for 10 minutes.
  4. In a blender, puree the cashews with the water.
  5. The smoother the better.
  6. Pour pureed cashews into the pot with the mushrooms.
  7. Add the chili powder, nutmeg, salt and Italian Seasonings.
  8. Stir frequently until it begins to thicken.
  9. *you may add corn starch to help thicken the soup, depending on how thick you want it.
  10. Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.
  11. Serve.

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