Ideal for EatingEating ethically while eating great!

Everyone in the family (husband, 3-year-old son, 13-year-old daughter and 15-year-old daughter) loved this soup tonight. It was fairly quick to make, though it does require a soup pot and a skillet. I used whole mushrooms, so I also spent a while slicing. You could buy pre-sliced mushrooms or use a food processor or just chop the mushrooms into big chunks to save some time.

Vegan Cream of Mushroom Soup -- prep time: ~ 30 min.; makes 3 large servings or 6 small servings (we had no leftovers!)

Ingredients

3 tablespoons olive oil, divided

1 cup onion, diced

12 ounces mushrooms (I used regular ol' button), sliced

1 tablespoon Earth Balance butter

1 tablespoon flour

dash of dry Vermouth (optional)

4 cups vegetable broth

1/2 teaspoon thyme (could use 1 teaspoon)

1/4 cup sherry

1 cup thick cashew cream

4 ounces "exotic" mushrooms (I left these in larger pieces/slices)

salt and pepper to taste

Directions

Heat 2 tablespoons of olive oil in soup pot. Sauté onions and regular mushrooms until soft and browned.

Meanwhile, in a separate skillet, sauté exotic mushrooms in 1 tablespoon of olive oil. When soft and browned, spoon into a small bowl and set aside.

In skillet, heat Earth Balance. Whisk in flour. Pour in dash of dry vermouth and whisk together. 

Scrape roux into pot with onion/mushroom mixture. Add thyme, broth and sherry. Bring to a boil then simmer for about 10 minutes.

Use a hand mixer to lightly blend soup. Leave it a bit chunky.

Stir in thick cashew cream. Heat through. Stir in sautéed exotic mushrooms.

Serve warm.