It’s raining here in LA, and whenever it rains, I always want to curl up with a blanket, a good book and a steamy bowl of soul-warming soup. I’ve had a minor crush on mushrooms lately, so this is perfection in a bowl for me.
It comes together in under 20 minutes, so it’s great for an easy lunch or an accompaniment to a quick salad for dinner. Bonus, it’s vegan, but oh-so decadent. I promise, you won’t miss the cream.
Vegan Cream of Mushroom Soup
5 x 1 cup servings
½ sweet onion, chopped
2 sprigs thyme, remove stems
5 sage leaves, chopped
2 cloves garlic, chopped
16 oz. cremini mushrooms
16 oz. vegetable stock
Salt and pepper to taste
Saute onions, thyme and sage in a skillet with oil over medium heat until onions are caramelized. Add mushrooms, letting them brown before disturbing them. Stir and add garlic. Reduce heat and cook until mushrooms have browned and garlic is fragrant. Season with salt and pepper.
Transfer mushroom mixture to a blender along with the stock. Blend until smooth and creamy. Adjust salt and pepper to taste.
Pour into a pot and heat until steamy. Serve hot.
Can be garnished with a few fried sage leaves.
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