Yesterday I adapted a vegetarian recipe from the Australian Mushroom Grower's Association (AMGA) for cream of mushroom soup that I really enjoyed before I became vegan. It wasn't a huge challenge, the only ingredients I had to substitute were vegetable oil for butter, and tofutti sour cream for dairy cream .... so not particularly difficult. And like the original, it was delicious.
Vegan Cream of Mushroom Soup
(adapted from AMGA recipe)
2-3 Tb vegetable oil
2 medium leeks, trimmed, halved and thinly sliced
2 garlic cloves, crushed300g flat mushrooms, diced
300g cup mushrooms, diced
1/3 cup plain flour
4 cups vegetable stock
1/3 cup tofutti cream (or possibly non-dairy milk)
1/3 cup chopped parsley
Toasted bread, to serve
1. Heat oil in a large saucepan over medium-high heat. Add leeks and garlic and cook, stirring often, for 3-4 minutes or until soft.
2. Add mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are tender. Add flour and cook, stirring constantly, for 2 minutes.
3. Gradually add stock, stirring constantly. Bring to the boil, stirring constantly, over high heat. Reduce heat to medium-low and stir occasionally, for 10 minutes.
4. Remove from heat and process to desired consistency (i.e. with food processor, blender, barmix). Stir in cream and parsley. Heat soup over medium-low heat, without boiling, until hot. Serve with toasted bread.
As I was cooking this yesterday, I watched through the glass screen doors as storm clouds massed in the sky outside. The room darkened as the sunlight was obscured and then it rained. It was glorious. And definitely made the bowl of soup I had for lunch more satisfying.